Eggless Spanish Gazpacho
Total time2 hr 20 min
Prep time20 min
Cook time0 min
4.5(27)
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes (about 4 large), cored and roughly chopped
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
- 1 medium red bell pepper, cored, seeded, and roughly chopped
- 1 small garlic clove, peeled
- 2 oz day-old crusty white bread, crusts removed, torn into pieces
- 3 tbsp sherry vinegar, plus more to taste
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 1 tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup ice-cold water, plus more as needed
For serving
- 2 tbsp finely diced cucumber, for serving (optional)
- 2 tbsp finely diced red bell pepper, for serving (optional)
- 2 tbsp finely diced tomato, for serving (optional)
Instructions
- 1
Place the torn bread pieces in a small bowl, pour 1/4 cup of the ice-cold water over them, and let soak for 5 minutes until softened and saturated.
- 2
Reserve a small handful of the chopped cucumber (about 1/4 cup) for the garnish if using, then add the remaining cucumber to a blender along with the chopped tomatoes, red bell pepper, garlic, and soaked bread with any remaining soaking water.
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