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Gazpacho (W/ Stale Sourdough Bread)

cook:

20 min

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Gazpacho is a Spanish cold soup made of raw fresh veggies, stale bread, vinegar, garlic, and olive oil. Let’s say- it’s a salad soup. The ingredients, texture, and thickness of gazpacho vary regionally and by family. When I worked as a cook at North Abraxas (we used to make this dish and serve it with some ice cubes. Instead of adding a little bit of water to the soup I keep it thick and let the ice cubes melt within, cooling down the soup. Even if it’s not necessarily traditional- it is LIT! You can make this gazpacho in advance and keep it in the fridge. It can last up to 2-3 days, but I promise you will finish it right away. Try to use veggies bought from your local farmers market because it’s all about the quality and freshness of your ingredients.

2 bowls

US

original

metric

Picture for Gazpacho (W/ Stale Sourdough Bread)

2 bowls

US

original

metric

Ingredients

cucumbers

4 cucumbers

medium tomatoes

6 medium tomatoes

Half red bell pepper

Half red bell pepper

garlic

1 clove garlic

basil leaves

6 ½ basil leaves

extra virgin olive oil

2 tablespoons extra virgin olive oil

vinegar (I used sherry vinegar)

1 tablespoon vinegar (I used sherry vinegar)

Salt

Salt

Black pepper

Black pepper

of stale sourdough bread

1 ½ slices of stale sourdough bread

For the garnish

Croutons

Croutons

Finely chopped cucumber

Finely chopped cucumber

Basil

Basil

Extra virgin olive oil

Extra virgin olive oil

Directions

Step 1

Peel the cucumbers and cut them into small pieces (doesn’t matter how you cut them, it just makes it easier to blend).

cucumbers

4 cucumbers

Step 2

Cut the pepper and tomatoes into small pieces as well.

medium tomatoes

6 medium tomatoes

Half red bell pepper

Half red bell pepper

Step 3

Slice the bread and tear it into pieces.

of stale sourdough bread

1 ½ slices of stale sourdough bread

Step 4

In a stand blender add all the ingredients besides the bread and blend until smooth.

cucumbers

4 cucumbers

medium tomatoes

6 medium tomatoes

Half red bell pepper

Half red bell pepper

garlic

1 clove garlic

basil leaves

6 ½ basil leaves

extra virgin olive oil

2 tablespoons extra virgin olive oil

vinegar (I used sherry vinegar)

1 tablespoon vinegar (I used sherry vinegar)

Salt

Salt

Black pepper

Black pepper

Step 5

Add the bread and keep blending until homogeneous.

Step 6

Serve in a bowl with ice cubes. Finish with bread croutons, chopped cucumber, basil, and olive oil.

Croutons

Croutons

Finely chopped cucumber

Finely chopped cucumber

Basil

Basil

Extra virgin olive oil

Extra virgin olive oil

Step 7

YASSS!

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