Dinner recipes

Best-Ever Gazpacho in Dinner

Best-Ever Gazpacho in Dinner -The unhappy truth is that for many of the year a minimum of, tomatoes area unit terrible. however once late summer rolls around, the tomatoes flip juicy and sweet, and so we will not get enough of them. once we’re not busy scarfing them down in Caprese dish type, we have a tendency to love them during this classic summer soup. Since tomatoes have varying amounts of sweetness and acidity, be happy to regulate the vinegar quantity to style.

Best-Ever Gazpacho in Dinner

Best-Ever Gazpacho in Dinner


2 lb. tomatoes, quartered
Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
clove garlic, roughly chopped
2 tbsp. red wine or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil, plus more for garnish

Kosher salt

Freshly ground black pepper

slices country bread, cubed
2 tbsp. thinly sliced basil


  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
  2. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
  3. To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.

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