- 2 lb Roma Tomatoes, quartered and cored
- 2 Persian cucumbers, chopped
- 1 red bell pepper, chopped
- 1/2 small red onion, chopped
- 2-3 cloves garlic, minced
- 1/2-1 jalapeño, seeded
- 2 tbsp. Sherry vinegar
- 1/4 cup water
- 1/4 cup olive oil
- salt and pepper, to taste
- 2 cups rustic baguette, cubed
- 2 tbsp. olive oil
- salt and pepper
Cut, core, and chop the vegetables. Place them in a large blender and blend until smooth. Season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled all the way through.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the cubed bread and sauté, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
When ready to serve, divide soup among bowls. Top with homemade croutons, fresh parsley, and freshly ground pepper.
Serving and Storing - This soup can be eaten immediately once it’s chilled. Serve it on its own or with a big salad or a hearty sandwich. Leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Make in Advance - You can make this soup in advance and freeze it until ready to eat. It is best to freeze this in single-serving containers, like mason jars, leaving a little room at the top for the soup to expand in the freezer. When you are ready to eat, simply transfer the frozen soup to your refrigerator and let it thaw overnight. For best results, transfer it to a blender and blend for 10-15 seconds before eating.
Frequently Asked Questions
- Getting tomatoes at their peak ripeness is key. Look for tomatoes that are bright red and slightly soft to the touch. Avoid hard (underripe) and soft (overripe) tomatoes.
- For a chunkier gazpacho, reserve about 1 cup of finely chopped vegetables to stir in after blending the rest of the soup together.
- This soup is best served chilled. Once blended, transfer your soup to an airtight container and refrigerate for 1-2 hours before serving.
Variations - If you don't have access to fresh tomatoes, you can use canned tomatoes instead. For this recipe use 32 ounces of canned whole tomatoes or petite diced.
- Can I use canned tomatoes? Yes! If you don’t have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
- Is gazpacho spicy? Not traditionally but you can control the spicy by adding more jalapeño or omitting it altogether.
Calories: 279kcal | Carbohydrates: 48g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Sodium: 494mg | Potassium: 528mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1913IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 3mg