Gazpacho saves me on hot summer days when I can't stand the heat in the kitchen. This cool soup is perfect in late summer when luscious,
juicy tomatoes are at their optimum. Ready to chill off deliciously? Learn all about this no-cook recipe:
Ingredients
2 lb. quartered tomatoes
2 peeled, chopped Persian cucumbers, plus extra for serving
1/2 chopped red bell pepper
1 roughly sliced garlic clove
2 tablespoons red wine or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil Plus more for pan and garnish
Kosher salt
Freshly ground black pepper
2 thick country bread slices
Optional topping: 6 halved cherry tomatoes
2 tablespoons finely sliced basil
Mix tomatoes, cucumbers, pepper, garlic, vinegar, and water in a food processor or blender. After smoothing, add oil and blend. Adjust salt, pepper, and vinegar to taste. Refrigerate covered until cooled.
Step 2
Pour enough oil into a large skillet over medium heat to coat the bottom. Cook bread for 1-2 minutes until brown and crisp on bottom.
Turn bread and cook until crisp, 1-2 minutes more. Remove from pan and cool.
Step 3
Top soup with cucumber, tomatoes (if using), basil, and oil in bowls.
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