Name: Easy 10-Minute Gazpacho
Prep time: 10 min
Total time: 10 min
Ingredients: 2 pounds (1 kg) ripe Roma tomatoes, cut into quarters and cored (about 6 medium tomatoes); ½ English cucumber, chopped; 1 medium green bell pepper, chopped and cored; ½ small red onion, peeled or ¼ large red onion; 2 small garlic cloves (or 1 large clove), peeled and minced; 3 Tablespoons olive oil; 2 Tablespoons red wine or balsamic vinegar; 1 teaspoon fine sea salt; ½ teaspoon freshly-cracked black pepper; ½ teaspoon ground cumin; 1 thick slice of stale white bread, crusts removed and soaked

Easy 10-Minute Gazpacho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Delphine Fortin
Prep Time: 10 mins
Total Time: 10 minutes
Yield: 4 pers. 1x
Category: Savory
Diet: Vegetarian

Cool off with this easy 10-minute gazpacho recipe. Prepared with sun-ripe tomatoes and other summer vegetables mixed in a blender with other seasoning, this chilled soup is super refreshing and bursting with fresh-from-the-garden flavors.

Ingredients

Scale

2 pounds (1 kg) ripe Roma tomatoes, cut into quarters and cored (about 6 medium tomatoes)
½ English cucumber, chopped
1 medium green bell pepper, chopped and cored
½ small red onion, peeled or ¼ large red onion
2 small garlic cloves (or 1 large clove), peeled and minced
3 Tablespoons olive oil
2 Tablespoons red wine or balsamic vinegar
1 teaspoon fine sea salt
½ teaspoon freshly-cracked black pepper
½ teaspoon ground cumin
1 thick slice of stale white bread, crusts removed and soaked

Cook Mode Prevent your screen from going dark

Instructions

Add all the ingredients (except for the bread) in a blender or food processor and puree for 1 minute.
Add the bread, and mix again until the soup reaches your desired consistency. If it’s too thick, add a little water and blend again until you reach the desired texture. Season, then taste and adjust seasoning as needed.
Refrigerate for 3 to 4 hours, or until completely chilled. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or glasses. Top with olive oil and a garnish of fresh basil or cilantro. Enjoy!

Notes

Cette recette donne environ 2 litres de gaspacho.