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Spanish Gazpacho

                              Credit: 
                              Dana Gallagher

Recipe Summary

prep: 15 mins

total: 2 hrs 20 mins

Yield: About 5 cups

Ingredients

Ingredient Checklist

1 slice white sandwich bread, crust removed, torn into bite-size pieces (1/3 cup)

1/3 cup fresh orange juice

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)

1 small clove garlic, smashed

1 red bell pepper, coarsely chopped (1/2 cup)

1/2 cup chopped red onion

1 tablespoon sherry vinegar

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

Gallery

Spanish Gazpacho

                              Credit: 
                              Dana Gallagher

Recipe Summary

prep: 15 mins

total: 2 hrs 20 mins

Yield: About 5 cups

Spanish Gazpacho

                              Credit: 
                              Dana Gallagher

Spanish Gazpacho

                              Credit: 
                              Dana Gallagher

Spanish Gazpacho

Recipe Summary

prep: 15 mins

total: 2 hrs 20 mins

Yield: About 5 cups

Recipe Summary

prep: 15 mins

total: 2 hrs 20 mins

Yield: About 5 cups

prep: 15 mins

total: 2 hrs 20 mins

prep:

15 mins

total:

2 hrs 20 mins

Yield: About 5 cups

About 5 cups

Ingredients

Ingredients

  • 1 slice white sandwich bread, crust removed, torn into bite-size pieces (1/3 cup)
  • 1/3 cup fresh orange juice
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)
  • 1 small clove garlic, smashed
  • 1 red bell pepper, coarsely chopped (1/2 cup)
  • 1/2 cup chopped red onion
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper

Directions

In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spanish Gazpacho

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Spanish Gazpacho

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest