How to Make Gazpacho
Gather your ingredients., Cover 2 cups of day-old bread with cold water., Put 2 garlic cloves in a small saucepan., Blend your ingredients., Puree this mixture until it is smooth., Make the croutons., Serve the soup in chilled bowls.
Step-by-Step Guide
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Step 1: Gather your ingredients.
You will need the following:2 cups (470 ml) cubed crustless day-old bread 2 garlic cloves Coarse sea salt and ground pepper 2 pounds (0.91 kg) ripe beefsteak tomatoes, seeded 1 four inch piece of English cucumber 1 1-inch thick slice of green pepper 3 teaspoons (15 ml) red wine vinegar 1 teaspoon (5 ml) sherry vinegar 1 cup (240 ml) extra virgin olive oil divided into two equal portions, plus more for drizzling 1 cup (240 ml) cold water 1 cup (240 ml) torn rustic bread -
Step 2: Cover 2 cups of day-old bread with cold water.
This will allow the bread to soak up the water.Let this sit for 15 minutes.
You will definitely want to use day-old bread for this recipe.
Fresh bread will be too soft and will become too soggy. , Cover them with water.
Bring the water to a boil.
Cook the garlic for 3 minutes.
Then you should remove it from heat and drain it. , You will need the garlic, bread, salt, tomatoes, cucumber, bell pepper, and vinegars.
Use a powerful blender to do this.
Start by transferring the garlic to a blender.
Squeeze any excess liquid from bread.
Then add the bread to the blender with the garlic.
Add the 2 teaspoons of salt, the tomatoes, cucumber, bell pepper and vinegars. , You will want your soup to have a smooth, even texture.With the blender running, add 1/2 cup of olive oil in a steady stream.
Blend until this mixture emulsifies.
Blend in the cold water, then season the soup with salt and pepper.
Refrigerate the soup for at least 3 hours, or overnight. , Start by heating 1/2 cup of olive oil in a skillet over medium heat.Heat the oil until it is hot, but not smoking.
Add 1 cup of torn rustic bread and fry it, tossing the croutons frequently until they are gold and crisp.
Using a slotted spoon, transfer the croutons to a plate lined with paper towel to soak up the oil.
Season the croutons with salt and pepper. , This is how this dish is traditionally served.Drizzle a little bit of olive oil on top of each soup bowl.
Top the soup with 2-3 croutons.
This recipe will make about 6 servings. -
Step 3: Put 2 garlic cloves in a small saucepan.
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Step 4: Blend your ingredients.
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Step 5: Puree this mixture until it is smooth.
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Step 6: Make the croutons.
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Step 7: Serve the soup in chilled bowls.
Detailed Guide
You will need the following:2 cups (470 ml) cubed crustless day-old bread 2 garlic cloves Coarse sea salt and ground pepper 2 pounds (0.91 kg) ripe beefsteak tomatoes, seeded 1 four inch piece of English cucumber 1 1-inch thick slice of green pepper 3 teaspoons (15 ml) red wine vinegar 1 teaspoon (5 ml) sherry vinegar 1 cup (240 ml) extra virgin olive oil divided into two equal portions, plus more for drizzling 1 cup (240 ml) cold water 1 cup (240 ml) torn rustic bread
This will allow the bread to soak up the water.Let this sit for 15 minutes.
You will definitely want to use day-old bread for this recipe.
Fresh bread will be too soft and will become too soggy. , Cover them with water.
Bring the water to a boil.
Cook the garlic for 3 minutes.
Then you should remove it from heat and drain it. , You will need the garlic, bread, salt, tomatoes, cucumber, bell pepper, and vinegars.
Use a powerful blender to do this.
Start by transferring the garlic to a blender.
Squeeze any excess liquid from bread.
Then add the bread to the blender with the garlic.
Add the 2 teaspoons of salt, the tomatoes, cucumber, bell pepper and vinegars. , You will want your soup to have a smooth, even texture.With the blender running, add 1/2 cup of olive oil in a steady stream.
Blend until this mixture emulsifies.
Blend in the cold water, then season the soup with salt and pepper.
Refrigerate the soup for at least 3 hours, or overnight. , Start by heating 1/2 cup of olive oil in a skillet over medium heat.Heat the oil until it is hot, but not smoking.
Add 1 cup of torn rustic bread and fry it, tossing the croutons frequently until they are gold and crisp.
Using a slotted spoon, transfer the croutons to a plate lined with paper towel to soak up the oil.
Season the croutons with salt and pepper. , This is how this dish is traditionally served.Drizzle a little bit of olive oil on top of each soup bowl.
Top the soup with 2-3 croutons.
This recipe will make about 6 servings.
About the Author
Isabella Ward
Dedicated to helping readers learn new skills in crafts and beyond.
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