Eosinophilic Esophagitis Friendly Spanish Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

4.5

(27)

Eosinophilic Esophagitis Friendly Spanish Gazpacho

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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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