Gazpacho is remarkably easy to make. Bread is the secret ingredient that gives this classic cold soup its creamy consistency.
- Prep: 15 min
- Cooking: 5 min
- Refrigeration: 4 h
- 1-4-inch (10 cm) section of baguette
- 10 medium ripe tomatoes quartered
- 3 garlic cloves minced
- 2 tsp (10 mL) sugar
- 2 tbsp (30 mL) sherry vinegar
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- 1/3 cup (80 mL) olive oil
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) chorizo cut in half-slices
- 1 cup (250 mL) Canadian Bocconcini quartered
- 1/8 green bell pepper diced
- Oregano sprigs or A pinch of dried oregano
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Place the bread in a bowl and pour 2 cups (500 mL) of warm water over it. Let soak for 2 min. Turn the bread over and soak for 3 min more. Squeeze the bread with your hands to remove all excess water.
In a blender, place all soup ingredients except the olive oil. Blend about 30 seconds to obtain a coarse puree. With the motor running at the highest speed, add the oil in a slow steady stream and blend until smooth, but not more than 1 min.
Strain the soup through a sieve, pressing all the liquid through with the back of a ladle. Adjust the seasoning and refrigerate 4 hr.
In a skillet, melt the butter and sauté the chorizo for a few minutes until browned and crispy. Remove from the heat and drizzle with a touch of vinegar.
Serve the chilled gazpacho in shallow bowls garnished with bocconcini, chorizo and green bell pepper. Finish with a sprig of oregano.
For the tomato, you’ll need a total of 3 lbs (1.5 kg).
If you refrigerate the tomatoes for a few hours before making the soup, you will be able to serve it right away, as it will already be cold.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 151 mg|
|Vitamin B6:||20 %|
|Vitamin C:||51 %|
|Vitamin E:||31 %|