Gazpacho Soup Recipe Video
Ingredients
| Heirloom tomatoes | 8 Medium, chopped | |
| White bread slices | 2 (With The Crusts Cut Off) | |
| Armenian cucumbers | 3 Small, peeled and chopped | |
| Garlic | 1 Clove (5 gm), peeled | |
| Kosher salt | 1 Teaspoon | |
| Smoked spanish paprika | 1 Teaspoon | |
| Red wine vinegar | 1⁄8 Cup (2 tbs) | |
| Extra virgin olive oil | 1⁄2 Cup (8 tbs) |
Directions
Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)
