Gazpacho is a cold soup of blended tomatoes, cucumbers, onion, peppers, garlic and olive oil. It’s the perfect light summer meal to quench your thirst and nourish your body after a long hot day. We love it served with a side of crusty bakery bread. In Andalusia, Spain, gazpacho is served as a cold beverage throughout the hot days of summer for rehydration. We like to think of it as Gatorade. So much classier isn’t it? Enjoy!

Gazpacho with Ricotta Toast
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Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 pounds ripe red tomatoes cored and roughly cut into chunks
  • 1 anaheim pepper (or another long pepper) cored, seeded and roughly cut into chunks
  • 1- 8 inch cucumber peeled and roughly cut into chunks
  • 1 red onion peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 teaspoons sherry or red wine vinegar more to taste
  • salt
  • ½ cup extra-virgin olive oil more to taste, plus more for drizzling
  • 6 slices bakery fresh whole grain bread
  • 16 ounces ricotta cheese
  • 1 container sprouts or sunflower shoots
  • 1/2 cup balsamic vinegar
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 pounds ripe red tomatoes cored and roughly cut into chunks
  • 1 anaheim pepper (or another long pepper) cored, seeded and roughly cut into chunks
  • 1- 8 inch cucumber peeled and roughly cut into chunks
  • 1 red onion peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 teaspoons sherry or red wine vinegar more to taste
  • salt
  • ½ cup extra-virgin olive oil more to taste, plus more for drizzling
  • 6 slices bakery fresh whole grain bread
  • 16 ounces ricotta cheese
  • 1 container sprouts or sunflower shoots
  • 1/2 cup balsamic vinegar
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Instructions
  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight; or eat immediately!
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
  5. Spread toast with ricotta and top with sprouts and balsamic.
Recipe Notes

Gazpacho recipe by NY Times Cooking, toast by Ashley Thomas.