Name: Gazpacho Rosso with Chilled Grissini
Prep time: 25 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 1 kg tomatoes (ripe plum or vine tomatoes, cored and roughly chopped); 300 g roasted red peppers (jarred drained or home-roasted, skins and seeds removed); 1 pcs garlic (clove, peeled (use 2 cloves for a more pungent flavor)); 60 ml olive oil (extra-virgin, plus extra for finishing); 12 pcs grissini (store-bought or homemade, chilled before serving); 0.5 pcs cucumber (small, peeled and roughly chopped); 0.25 pcs red onion (small, finely chopped); 50 g stale bread (day-old white bread, crusts removed, soaked if very dry); 2 tbsp sherry vinegar (or red wine vinegar, to taste); 100 ml cold water (adjust to reach desired consistency); 1 tsp kosher salt (or to taste); 0.25 tsp black pepper (freshly ground); 6 g fresh basil (small leaves for garnish, optional)

Gazpacho

Prep: 25 min • Cook: 0 min. A vibrant, intensely red gazpacho that celebrates ripe tomatoes and smoky roasted red peppers, blended smooth with garlic and extra-virgin olive oil, then chilled to enhance its bright flavors. Serve cold with crisp, chilled grissini for dipping and a drizzle of olive oil and fresh basil to finish.

Preparation time: 25 min
Cooking time: Under a minute
Total time: 2 hrs 30 min
Servings: 6
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

2lb tomatoes(ripe plum or vine tomatoes, cored and roughly chopped)
11oz roasted red peppers(jarred drained or home-roasted, skins and seeds removed)
1 pc garlic(clove, peeled (use 2 cloves for a more pungent flavor))
2 fl oz olive oil(extra-virgin, plus extra for finishing)
12 pcs grissini(store-bought or homemade, chilled before serving)
1/2 pcs cucumber(small, peeled and roughly chopped)
1/4 pcs red onion(small, finely chopped)
2oz stale bread(day-old white bread, crusts removed, soaked if very dry)
2 tbsp sherry vinegar(or red wine vinegar, to taste)
3 3/8 fl oz cold water(adjust to reach desired consistency)
1 tsp kosher salt(or to taste)
1/4 tsp black pepper(freshly ground)
0oz fresh basil(small leaves for garnish, optional)

Instructions

Gazpacho

Combine the chopped tomatoes, roasted red peppers, cucumber, red onion, soaked stale bread, garlic, sherry vinegar and half the olive oil in a blender or food processor.
Blend on high until completely smooth, stopping to scrape down the sides as needed to create an even puree.
With the motor running, stream in the remaining olive oil and cold water to emulsify; blend until silky and well combined.
Season with kosher salt and black pepper, blend briefly, then taste and adjust vinegar, salt or olive oil as desired.
For an extra-smooth texture, pass the soup through a fine-mesh sieve into a bowl, pressing with a ladle to extract all liquid and discard solids.
Cover and chill the gazpacho in the refrigerator for at least 2 hours and up to 2½ hours to let the flavors meld and the soup become very cold.
Before serving, stir the gazpacho, adjust seasoning if needed, and transfer to chilled bowls or glasses.

Grissini and Serving

Place the grissini in the refrigerator for 10–15 minutes so they are crisp and cool when served alongside the cold soup.
Ladle the gazpacho into bowls, drizzle a little extra-virgin olive oil on top, garnish with torn basil leaves, and serve immediately with chilled grissini for dipping.

Nutrition

Servings: 6
Serving size (imperial): 8.4 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	180 kcal	72 kcal	1,080 kcal
Protein	3.5 g	1.4 g	21 g
Fat	12 g	4.8 g	72 g
Carbs	15 g	6 g	90 g

Tips

Use very ripe tomatoes for the best flavor; core and chop them to speed blending and improve texture.
Chill the soup thoroughly; cold temperatures heighten gazpacho's fresh, bright flavors and mouthfeel.
Serve in chilled bowls and add a final drizzle of olive oil and basil for aroma and a glossy finish.

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Ingredients

2lb tomatoes(ripe plum or vine tomatoes, cored and roughly chopped)
11oz roasted red peppers(jarred drained or home-roasted, skins and seeds removed)
1 pc garlic(clove, peeled (use 2 cloves for a more pungent flavor))
2 fl oz olive oil(extra-virgin, plus extra for finishing)
12 pcs grissini(store-bought or homemade, chilled before serving)
1/2 pcs cucumber(small, peeled and roughly chopped)
1/4 pcs red onion(small, finely chopped)
2oz stale bread(day-old white bread, crusts removed, soaked if very dry)
2 tbsp sherry vinegar(or red wine vinegar, to taste)
3 3/8 fl oz cold water(adjust to reach desired consistency)
1 tsp kosher salt(or to taste)
1/4 tsp black pepper(freshly ground)
0oz fresh basil(small leaves for garnish, optional)

Instructions

Gazpacho

Combine the chopped tomatoes, roasted red peppers, cucumber, red onion, soaked stale bread, garlic, sherry vinegar and half the olive oil in a blender or food processor.
Blend on high until completely smooth, stopping to scrape down the sides as needed to create an even puree.
With the motor running, stream in the remaining olive oil and cold water to emulsify; blend until silky and well combined.
Season with kosher salt and black pepper, blend briefly, then taste and adjust vinegar, salt or olive oil as desired.
For an extra-smooth texture, pass the soup through a fine-mesh sieve into a bowl, pressing with a ladle to extract all liquid and discard solids.
Cover and chill the gazpacho in the refrigerator for at least 2 hours and up to 2½ hours to let the flavors meld and the soup become very cold.
Before serving, stir the gazpacho, adjust seasoning if needed, and transfer to chilled bowls or glasses.

Grissini and Serving

Place the grissini in the refrigerator for 10–15 minutes so they are crisp and cool when served alongside the cold soup.
Ladle the gazpacho into bowls, drizzle a little extra-virgin olive oil on top, garnish with torn basil leaves, and serve immediately with chilled grissini for dipping.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

180 kcal

72 kcal

1,080 kcal

Protein

3.5 g

1.4 g

21 g

Fat

12 g

4.8 g

72 g

Carbs

15 g

6 g

90 g

Tips

Use very ripe tomatoes for the best flavor; core and chop them to speed blending and improve texture.

Chill the soup thoroughly; cold temperatures heighten gazpacho's fresh, bright flavors and mouthfeel.

Serve in chilled bowls and add a final drizzle of olive oil and basil for aroma and a glossy finish.