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Gazpacho from bartaco

bartaco Gazpacho

Recipe courtesy of bartaco
A classic, chilled summertime soup with a kick.
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Cook Time 30 mins
Course Soup, Appetizer or Side
Cuisine Mexican
Servings 6
Calories 229 kcal

Ingredients
  

Group 1: Base Puree

  • 6 cups vine-ripened tomatoes, roughly chopped
  • 1/3 cup Spanish onion, roughly chopped
  • 1/3 cup poblano pepper, stems and seeds removed, roughly chopped
  • 1/3 cup red bell pepper, roughly chopped
  • 1/3 cup English cucumber, roughly chopped
  • 1 3/4 tsp kosher salt
  • 1 cup crusty bread, crust removed, cubed
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup sherry vinegar
  • 1 clove garlic
  • 1 pinch cayenne pepper

Group 2: Vegetables, for folding into Base Puree

  • 1/2 cup vine-ripened tomatoes, 1/4-inch dice, seeds removed
  • 1/4 cup poblano pepper, 1/4-inch dice, seeds removed
  • 1/4 cup red bell pepper, 1/4-inch dice, seeds removed
  • 1/4 cup English cucumber, 1/4-inch dice, seeds removed

Instructions
 

  • In a medium bowl, toss to combine 'Group 1' tomatoes, onions, poblanos, bell peppers, and cucumbers with kosher salt. Cover and keep at room temperature for a minimum of 3 hours and up to 6 hours, to allow the vegetables to macerate in the salt.
  • Spread bread cubes out on a sheet pan and toast at 350°F for 10 minutes, until lightly golden. Let cool slightly.
  • Combine all 'Group 2' diced vegetables in a medium bowl; set aside.
  • In another small bowl, combine olive oil and vinegar. Add toasted bread, coat well, and let soak for 10 minutes.
  • Pour the vinegar-oil mixture (with soaked bread) over the macerated 'Group 1' vegetables. Add garlic and cayenne. Use a blender to puree until smooth.
  • Strain the puree through a fine-mesh strainer or China cap into the bowl, using a ladle to work the liquid through. Discard pulp that is left behind. Fold in the 'Group 2' small diced vegetables into the soup and mix well to combine. Store in refrigerator until chilled. Can be made the night before serving.
  • When ready to serve, stir gazpacho to remix and ladle into chilled soup bowls. Drizzle olive oil on top and garnish with croutons for texture.

Nutrition

Serving: 1CupCalories: 229kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 738mgPotassium: 491mgFiber: 3gSugar: 6gVitamin A: 1870IUVitamin C: 53mgCalcium: 37mgIron: 1mg
Keyword soup, Gazpacho
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