The sad truth is that, for most of the year at least, tomatoes are terrible. But when late summer rolls around, the tomatoes turn juicy and sweet, and then we can’t get enough of them. When we’re not busy scarfing them down in caprese salad form, we love them in this classic summer soup. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste.

Made it? Let us know how it went in the comment section below!

YIELDS:
SERVINGS
PREP TIME:

HOURS 15 MINS

TOTAL TIME:
0 HOURS 25 MINS

INGREDIENTS

 
2 lb. tomatoes, quartered
2 Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
1 clove garlic, roughly chopped
2 tbsp.  red wine or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil, plus more for garnish

Kosher saltFreshly ground black pepper

2 slices country bread, cubed
2 tbsp. thinly sliced basil

DIRECTIONS

 

  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
  2. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
  3. To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.
Best-Ever Gazpacho
Print Recipe
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Best-Ever Gazpacho
Print Recipe
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Ingredients
Servings:
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