If you aren’t sure what to do with that last batch of summer tomatoes, Gazpacho is the way to go. This healthy, chilled soup is packed with nutrients, and it gets bonus points for the fact that it has a creamy texture yet requires no cream. This recipe will yield a pretty good size batch, so you can take some to work and enjoy it – without having to get near that nasty break room microwave. The one thing about this recipe that you may want to note before you get started is that it requires you to use a grill, your stove, and a blender. Not exactly an easy clean-up, bit if you are a fan of gazpacho and want quality taste, it’s all worth it. Check out the recipe below.
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds, lightly crushed (I didn’t have these, so I used regular coriander)
- 1/2 cup plus 1 tbsp olive oil
- 1/2 cup crustless white bread cubes
- 2 large cloves garlic
- 3 1/2 lbs tomatoes, halved
- 1/2 tsp sugar
- 2 tbsp sherry vinegar
- 1 cucumber
- 1 green bell pepper
- s & freshly ground pepper
Step 1: Grab a skillet and heat cumin, coriander and olive oil over medium heat until the seeds are toasted, about 3 minutes. Transfer liquid to a measuring cup, then transfer 3 tbsp of the liquid and half of the seeds to a small bowl (you will reserve this for topping.)
Step 2: Put the bread cubes in a bowl, cover with water and let them soak for 2 minutes. Drain, squeeze dry, and set aside.
Step 3: Mince the garlic, then sprinkle with a pinch of salt and smash into a paste with the flat side of a knife.
Step 4: Toss the tomatoes in a bowl with the remaining 1 tbsp of olive oil, then grill until charred, about 3 minutes on each side. Now, transfer half of the tomatoes, half of the bread, half of teh garlic paste, half of the sugar, and half of the vinegar to a blender. Add 1/4 tsp of salt and puree until smooth. While pureeing, add 1/2 of the spiced oil from the measuring cup. Pour the mixture through a seive and into a serving bowl. Repeat this step with the remaining tomatoes, bread, garlic paste, sugar, vinegar, spiced oil, and salt, and strain into mixing bowl. Chill at least 2 hours.
Step 5: Dice the cucumber and bell pepper. Season soup with s&p. Ladle into bowls, drizzle with the reserved spiced oil and top with the diced veggies. Enjoy!