Spring Gazpacho
Ingredients
- 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped ⓘ
- 2 medium yellow bell peppers, coarsely chopped ⓘ
- 1/2 large seedless cucumber, peeled and chopped ⓘ
- 4 scallions, sliced
- 1 small garlic clove, chopped
- 3 tablespoons white-wine vinegar ⓘ
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt ⓘ
- 1/4 teaspoon freshly ground pepper ⓘ
- 2 slices sourdough bread (3 ounces), crusts removed, chopped ⓘ
Instructions
- Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.
- Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.
Nutrition & Diet Analysis (per serving)
406
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).