Eosinophilic Esophagitis Friendly Classic Gazpacho
Total time2 hr 20 min
Prep time20 min
Cook time0 min
5.0(27)
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
- 1 medium red bell pepper, seeded and roughly chopped
- 2 cloves garlic, peeled
- 1 slice day-old crusty white bread (about 1 oz), crust removed, torn into pieces
- 3 tbsp sherry vinegar, plus more to taste
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 1 tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup cold water, plus more as needed
For serving
- 2 tbsp extra-virgin olive oil, for drizzling (optional)
- ¼ cup english cucumber, finely diced (optional)
- ¼ cup red bell pepper, finely diced (optional)
Instructions
- 1
Place the torn bread pieces in a small bowl, cover with cold water, and soak for 5 minutes until softened. Squeeze out the excess water and set aside.
- 2
Combine the tomatoes, roughly three-quarters of the chopped cucumber, the red bell pepper, garlic, and soaked bread in a blender. Blend on high until completely smooth, about 1 minute.
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