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Soups & Stews

Spanish Gazpacho

The trick to getting smooth and creamy gazpacho is to blend it, pass it through a food mill or fine sieve, and blend it again. If you happen to have a Vitamix you can skip the food mill/sieve step and still get very a very silky, smooth finished soup. Serve with the suggested garnishes on the side and let each person embellish their bowl as they like.

Level: Easy
Prep Time: 15m plus time to chill
Cook Time: NA
Servings: 6

INGREDIENTS

3 pounds very ripe tomatoes, roughly chopped
½ cucumber, roughly chopped
1 large clove garlic, minced
1 piece stale baguette or white bread, soaked in water
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
 cup extra virgin olive oil
1 teaspoon salt, more to taste

Garnish Options
Croutons
Diced onions
Diced red pepper
Diced cucumber
Diced tomatoes
Chopped hard-boiled egg
Chopped cured ham
Extra virgin olive oil


Method

  • Working in batches if necessary, blend together the tomatoes, cucumber, garlic, bread, and vinegars.
  • Pass the purée through a food mill or fine sieve to remove seeds, skin, and any bulk. Return purée to blender, add salt, and while running add the olive oil. If using a Vitamix you can skip the food mill/sieve step, season with salt, and add olive oil while the Vitamix is running.
  • Chill at least four hours or overnight. Serve with garnishes.
Posted in — Soups & StewsSummervegetarian Written by — jglass

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