Mediterranean Gazpacho
Is it a salad, or is it a soup? Try this quick and easy Mediterranean version of gazpacho.
Servings: 2 meal size servings
Equipment
- Electric blender or food processor
Ingredients
- 4 large tomatoes cored and chopped
- ½ large cucumber peeled and chopped
- ½ green or red bell pepper seeded and chopped
- 3 cloves garlic minced
- ½ tsp. sea salt
- ¼ cup water
- 2 Tbsp. cider vinegar
- ½ tsp. dried basil
- ¼ tsp. dried oregano
- ¼ tsp. cayenne pepper powder optional
- black pepper to taste
- ½ cup extra-virgin olive oil
- 2 thick slices artisan bread from center of loaf cubed
Instructions
- Place half the tomatoes in the blender along with the cucumber, bell pepper, garlic, salt, water, vinegar, seasonings and ¼ cup of the olive oil.
- Pulse until it becomes a slurry, then whir for about 1 minute.
- Add the bread cubes; stir with a spoon and whir until coarsely smooth.
- Add the remaining tomatoes and blend continuously for 1 minute.
- While blender is running, remove the top and slowly drizzle the remaining olive oil in a steady stream.
- Refrigerate for 1 hour at least before serving to mellow the garlic and allow flavors to mingle. If pressed for time, this step may be skipped and the soup eaten right away.
- Remove from the refrigerator 30 minutes before serving and allow to stand at room temperature before placing in soup bowls. This step may also be skipped if a colder soup is desired, or you are pressed for time.
Notes
*There are about 4-6 appetizer servings in this recipe.
*Serve with sandwiches instead of a salad; or as a soup/salad course combined with any menu.
*This is a filling course for a vegan meal. Just make sure the bread is free of eggs and dairy.