Gazpacho sans Bread
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2slices red or white onion
- 2pounds ripe tomatoes
- 2 to 3garlic cloves, to taste, halved, green germ removed
- 2tablespoons olive oil
- 1 to 2tablespoons sherry vinegar or wine vinegar (to taste)
- ½ to 1teaspoon sweet paprika (to taste)
- ½ to 1cup ice water, depending on how thick you want your soup to be
- Salt and freshly ground pepper
- ½cup finely chopped cucumber (more to taste)
- ½cup finely chopped tomato (more to taste)
- ½cup finely chopped green or yellow pepper
- ½cup finely chopped celery
- Slivered fresh basil or chopped fresh parsley for garnish
Nutritional analysis per serving (4 servings)
125 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 845 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Step 2
Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- Step 3
Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
- Step 4
Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
- Advance preparation: This will keep for a day in the refrigerator.
Private Notes
Comments
I have modified prep with no noticeable impact on final product. Skip soaking onions in vinegar. Purée tomato, garlic, onion, vinegar, spices until fine and liquid. I don’t add water but do add 1/4 ish tsp red pepper flakes. Then add veggies that are called for to be hand-diced to food processor in 1-inch pieces. Pulse until reaching consistency you like. Done - minimal hand chopping required.
Just made this and it was excellent! Only thing I would change is that I’d go easy on the garlic to start. We like garlic and so I went for the high end (3 large cloves) and it’s quite spicy. Next time I’ll dial that back but will be making again with our abundance of tomatoes. You don’t miss the bread at all...
I had a smoky pimenton and used that instead of the sweet paprika; I also added a peeled, seeded and chopped cucumber to the puree mixture. Really delicious.
I skipped the onions but added some capers and 2 T caper juice plus 2 cloves of garlic. Well balanced & wonderful.
Blended the celery and bell pepper too cuz they very frozen and hence mushy. Added leftover feta and olives to the topping. Banger!
Simplify the recipe by just dumping all ingredients in the food processor, except cucumbers. Skip the peppers. Peel cukes and add them in with quick pulses to chop, blending with the rest of the gazpacho. Suggest adding red pepper flakes. Taste vinagre.