Chilled gazpacho is one of those soups that’s naturally sweet, juicy and tremendously flavorsome. Without even adding salt or pepper, sweet tomatoes and bell peppers make a bold statement saying “here I am, are you ready!!!” Plus, given it is enjoyed cold, it makes for a great light and healthy summertime meal!
Yield: 4 – 6 servings
Preparation time: 15 minutes
Cook Time: N/A
1/3 loaf French bread, inside soft bread only (approximately 1 cup), discard crust
1 yellow bell pepper, seeds removed and cut into 1/2-inch cubes
1 cup cherry tomatoes, left whole
4 heirloom or roma tomatoes, stem removed, each cut into 8 pieces
half cucumber, seeded and peeled, cut into 1/2-inch cubes
1 small yellow onion, roughly chopped (approximately 1/3 cup)
1 garlic clove, smashed
1/4 cup loosely packed fresh basil leaves
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
kosher salt, as desired
freshly ground black pepper, as desired
1 avocado, thinly sliced
extra-virgin olive oil, as desired
1. In a blender, like my personal favorite, Vitamix, or a food processor fitted with a blade attachment, add bread, bell peppers, tomatoes, cucumber, onion, garlic, basil, sherry vinegar, olive oil, salt, and pepper. Blend until smooth, approximately 2 minutes. Adjust seasoning to taste with additional vinegar, salt or pepper as desired.
2. As an optional garnish, serve with fresh avocado and a drizzle of olive oil on top to finish.
Kitchen Note: For best results, make the soup ahead and chill before serving.