Spanish Gazpacho


Crusty Bread Water Scallions Tomatoes Cucumber Red Bell Pepper Olive Oil Sherry Vinegar Sugar Salt Garlic Powder Black Pepper Chives

Spanish Gazpacho 



3 Servings

2 hrs 15 min

Step 1

Place the bread in a small dish and pour the water over to soak. Set aside.

Step 2

Cut off the white part of the scallions and discard, add the green tops to a blender.

Step 3

Remove the cores and seeds from the tomatoes, and add them to the blender.

Step 4

Peel and de-seed the cucumber, and add it to the blender.

Step 5

Remove seeds and membrane from bell pepper.  Add it to the blender, with the bread, olive oil, vinegar, sugar, salt, and garlic powder.

Step 6

Blend the mixture until smooth, then pour it through a fine-mesh sieve to strain it.

Step 7

Chill the soup in the refrigerator until very cold (about 2 hours). Serve cold. Garnish with olive oil, black pepper, and chives.

Spanish Gazpacho

Hi! I'm Allie!

When I find myself with a few free moments, I head straight for my kitchen!  I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!