Gazpacho
Gazpacho
This soup is a rich source of vitamins, minerals and antioxidants, and makes a very quick and simple dinner, especially when paired with some bread and a bean salad.
The bread in the recipe serves to thicken the soup; feel free to use almonds instead for a gluten-free option. If you like your soup thinner, feel free to omit.
This recipe just serves as a rough guide. Don’t be afraid to substitute your favourite vegetables and add in your favourite herbs and spices!
The bread in the recipe serves to thicken the soup; feel free to use almonds instead for a gluten-free option. If you like your soup thinner, feel free to omit.
This recipe just serves as a rough guide. Don’t be afraid to substitute your favourite vegetables and add in your favourite herbs and spices!
Author: Vincci Tsui, RD
Recipe type: Soup, Vegetarian, Vegan
Makes: about 1.5 L (6 cups)
Ingredients
- 1½-2 lb (680-900 g) ripe tomatoes
- 1 bell pepper
- 1 English cucumber
- 2 thick slices day-old bread, cut into large chunks
- 2 shallots, minced
- 1-2 cloves garlic, crushed
- 2 Tbsp (30 mL) balsamic vinegar
- 1 Tbsp (15 mL) smoked paprika (optional)
- 2 tsp (10 mL) cayenne (optional)
- ¼ cup (60 mL) extra-virgin olive oil
- Salt and pepper
Instructions
- Quarter the tomatoes, and cut the bell pepper and cucumber into large chunks. Set some of each vegetable aside to chop finely for garnish.
- Place the bread in a bowl of a blender or food processor. Squeeze the tomato quarters over the bread and add them into the bowl. Let sit for about 20 minutes to allow bread to soften.
- Pulse the tomatoes and bread until they form a thick porridge. Add pepper, cucumber, shallots, garlic, vinegar and spices. Blend or puree until ingredients are liquefied.
- With the blender still running, stream in olive oil. Taste soup and adjust seasoning as needed. Refrigerate the soup until chilled. Serve with reserved vegetables as garnish.
