Martha Rose Shulman’s Gazpacho

By Martha Rose Shulman

Martha Rose Shulman’s Gazpacho
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus hours' refrigeration
Rating
4(200)
Comments
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Here’s something to do with that last bit of baguette that’s too hard to eat, and the last of this summer’s tomato crop. The bread gives gazpacho, which has its origins in Andalusia long before the tomato arrived in Europe (it was made simply with stale bread, water, vinegar, garlic and olive oil), its wonderful texture. Keep a pitcher on hand in the refrigerator for refreshing snacks and quick, healthy lunches.

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Ingredients

Yield:Serves 4
  • 2thick slices stale French bread, crusts removed (about 1 ounce)
  • 1pound ripe tomatoes, cored and peeled
  • 2garlic cloves (more to taste), halved, green shoots removed
  • 1slice red or white onion, coarsely chopped and rinsed with cold water
  • 2tablespoons extra virgin olive oil
  • 1 to 2tablespoons sherry vinegar or wine vinegar (to taste)
  • ½ to 1cup ice water, depending on how thick you want your soup to be
  • Salt and freshly ground pepper
  • Garnishes (optional)
  • ½cup finely chopped cucumber (more to taste)
  • ½cup finely chopped green pepper
  • ½cup small croutons (a good destination for the rest of your stale bread)
  • 1hardboiled egg, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

139 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 534 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.

  2. Step 2

    Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.

  3. Step 3

    Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.

Ratings

4 out of 5
200 user ratings
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Comments

Figaro

I find it odd that no one has commented on this fine recipe. I've made it 2-3 times; it is easy and wonderful. I don't bother to peel my tomatoes; the food processor takes care of that. I usually use those lovely mini cukes; I add one to the soup as well as chopped for garnish. I also spice it up with some Louisiana hot sauce. Avocado is another worthy garnish to add. Serve with some toasted Ciabatta slices. For a quick chill grind up some crushed ice with all the other ingredients.

Joan Canada

Gazpacho does not freeze well unfortunately. Been there, done that, and it was tasteless.

Linda

Nice basic gazpacho recipe. I also did not peel the tomatoes, added cucumber to the blender, and instead of water added 3/4 cup of tomato juice. Did not have time to chill...but it was delicious right out of the blender.

Laura H

I like this gazpacho recipe more than the "famous" one on this website. Tastes more tomato-y and less like olive oil. The thickness is often fine without any extra water, so maybe wait until you've blended before adding. Also, I never peeled the tomatoes and still delish!

Diana

I modified the recipe - added 1/2 cup Aberquina oil, 2 lbs very ripe tomatoes, 1 thinly sliced scallion, 2 small peeled persian cucumbers, 1 slice artisanal whole wheat bread crust removed, and omitted the egg. Processed the cucumbers in the blender along with rest of ingredients per this recipe, and added a dollop of sour cream, placed a thin slice of cherry tomato on top, with chives (3 inches) on top of tomato. Turned out amazing! My guests loved it and insisted on taking the extra home.

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