Martha Stewart Gazpacho Recipe
Summer is here and it is very hot outside. You need a meal that is cool and fresh. The Martha Stewart Gazpacho Recipe is the best choice for you.
Equipment
- Food processor
- Large Glass Bowl
- Chef Knife
- Cutting Board
- Fine mesh strainer
- Whisk
Ingredients
- 3 lbs FRESH TOMATOES
- 1 large ENGLISH CUCUMBER
- 1 medium RED BELL PEPPER
- 1 small RED ONION
- 2 cloves GARLIC
- 1 slice WHITE BREAD
- 1/4 cup EXTRA-VIRGIN OLIVE OIL
- 2 tbsp SHERRY VINEGAR
- 1/2 cup COLD WATER
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Remove the crusts from your white bread. Soak the bread in a bowl of cold water. Let it sit for about ten minutes until soft.
- Wash and chop your tomatoes, cucumbers, and peppers. Peel your garlic cloves and onion carefully. Cut everything into medium chunks for the blender.
- Place the soaked bread into the food processor. Add the garlic and half of the chopped vegetables. Pulse until the mixture is very finely chopped.
- Add the rest of the vegetables to the processor. Pour in the olive oil and the sherry vinegar. Blend everything until it is smooth or slightly chunky.
- Pour the mixture into your large glass bowl. Stir in the cold water to thin it out. Season the soup with salt and black pepper now.
- Cover the bowl with plastic wrap very tightly. Place the soup in the fridge for two hours. Serve it very cold with a few herb leaves.
Notes
- Use the ripest tomatoes you can find today.
- Chill your serving bowls before you eat.
- Add a little ice if you want it colder.
- Do not skip the bread for the best texture.
- Let the soup sit overnight for more flavor.
- Use high-quality olive oil for a better taste.
- Taste the soup again after it chills well.
- Garnish with tiny cubes of cucumber and pepper.