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Gazpacho

Makes: 8  servings
Yield: 4-1/2 cups Prep 35 mins Start to Finish 40 mins

Ingredients

  • 1 cup  cubed day-old bread
  • 1/2 cup  ice water
  • 2 tablespoons  sherry wine vinegar
  • 1 red bell pepper
  • 4 tablespoons  extra-virgin olive oil, plus additional for brushing
  • 1 1/2 pound (4-1/2 cups) cherry tomatoes, halved
  • 2 tablespoons  fresh lemon juice
  • 1/2 teaspoon  chopped garlic
  • 1 1/4 cups  peeled, seeded and diced cucumber
  • 2 tablespoons  fresh cilantro leaves
  • 1 tablespoon  finely chopped red onion

Directions

1. Soak bread in water and vinegar, stirring occasionally until softened, about 7 minutes.

2. Preheat broiler. Cut sides and bottom from pepper, remove stem and seeds, and arrange in one layer on a baking sheet. Brush pepper with some oil and broil 5 to 6 inches from heat, turning until blistered and blackened in spots and tender, about 5 minutes total. Let cool.

3. Transfer half of peppers, tomatoes, bread mixture, juice, garlic, and 1/2 cup cucumber to a blender. Blend mixture until smooth and transfer to a bowl. Blend remaining peppers, tomatoes, bread mixture, juice, garlic, and 1/2 cup cucumber until smooth. Add to bowl and whisk in 3 tablespoons oil. Season with salt and pepper to taste.

4. Chill gazpacho, covered, for at least 1 hour. Pour soup into little cups and, just before serving, garnish with cilantro and chopped onions, and sprinkle with remaining 1/4 cup cucumber. Drizzle with remaining oil.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)115,
  • sat. fat(g)2,
  • carb.(g)8,
  • fiber(g)2,
  • sodium(mg)40,
  • Percent Daily Values are based on a 2,000 calorie diet