Creamy Gazpacho

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
Yields 6 servings
creamy gazpacho

Ingredients

  • 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
  • Garnish
  • 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

Preparation

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.

Tips

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.

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Nutritional information

Per serving
Energy: 378 Calories
Protein: 14 g
Carbohydrate: 16 g
Fat: 29 g
Fibre: 2.8 g
Sodium: 793 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 151 mg
Folate: 23 %
Vitamin B6: 20 %
Vitamin C: 51 %
Vitamin E: 31 %