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Chilled Gazpacho

354 A Chilled Gazpacho.jpg
354 A Chilled Gazpacho.jpg

Chilled Gazpacho

1.00

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

Oven: N/A

Preparation time: 15 minutes

Cook Time: N/A

Add To Cart

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

optional garnish:

1 avocado, thinly sliced

extra-virgin olive oil, as desired

Method:

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.