Name: Gazpacho (Cold Spanish Tomato Soup)
Yield: Serves 8, unless one of your guests is Evan
Cuisine: Spain
Ingredients: 3 cloves garlic, finely minced; 2 medium cucumbers, peeled, seeded, and coarsely chopped; 6 tablespoons (or to taste) red wine vinegar; 1 cup tomato juice if needed; ⅓ cup plus 3 tablespoons olive oil; 3 thick slices French bread, crusts removed; 2 tablespoons unsalted butter; 1 clove garlic, coarsely chopped; 1 green pepper, finely diced; 3 tablespoons finely minced red onion; 9 large beefsteak tomatoes, peeled, seeded, and coarsely chopped; 1 medium-small sweet yellow or red onion, chopped

Preparation info

Serves
8
, unless one of your guests is Evan

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is my son Evan’s favorite soup. I can make it by the gallon and he will devour it all over the course of a day. After tasting gazpacho in Spain twice a day every day for six weeks, I decided that my favorite version of this soup had a little tart edge to it, but no heat. Chile peppers and Worcestershire sauce are probably American additions. Garlic croutons are essential, at least in my bowl of soup! Please use the ripest and most flavorful tomatoes possible, for the success of the gaz