Yield: Serves 6 | Prep Time: 15 minutes | Chill Time: 1 hour
One memorable evening while I was studying abroad in Europe, Spanish Gazpacho came to my rescue. My roommates and I had been living on microwaveable food and takeout, due to the sweltering heat (and our lack of air-conditioning), and we needed to find something, anything, that was full of veggies and nutrients. Not only did this hit the spot, but we wound up making it twice more that month!
INGREDIENTS
2 pounds vine-ripe tomatoes, chopped
2 garlic cloves, minced
½ English cucumber, peeled and chopped, plus extra for garnish
1 yellow or orange bell pepper, seeded and chopped
½ cup chopped shallots, plus more for garnish
¼ cup sherry vinegar or red wine vinegar
1 tablespoon balsamic vinegar
¾ cup olive oil, plus more for garnish
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
Sea salt
Chunk of French or ciabatta bread (about 4 inches), cut into 1-inch pieces
Diced cucumber, for garnish
DIRECTIONS
1. In a blender, combine the tomatoes, garlic, cucumber, bell pepper, and shallots. Start to pulse, then slowly add the sherry vinegar, balsamic vinegar, and olive oil. Blend until smooth.
2. Add the cumin, paprika, and cayenne. Taste and season with salt.
3. Add the bread and pulse until blended in.
4. Transfer the soup to an airtight container and refrigerate for 1 hour or longer.
5. Pour the soup into bowls. Garnish with some chopped cucumber, shallots, and a drizzle of olive oil.