Italian Gazpacho
Dive into a bowl of refreshing Italian Gazpacho, a vibrant twist on the classic chilled soup that’s brimming with Mediterranean flavor! This no-cook recipe showcases ripe, juicy tomatoes, crisp cucumbers, and sweet red bell peppers, elevated by fragrant fresh basil and a splash of bold red wine vinegar. A unique addition of torn stale Italian bread gives it a creamy, satisfying texture that sets it apart. With just 20 minutes of prep time and no cooking required, it’s the perfect make-ahead dish for hot summer days or a light appetizer before an Italian feast. Serve it chilled, topped with crunchy croutons or a sprinkle of Parmesan cheese for added indulgence. This Italian Gazpacho is not just a recipe—it’s a taste of sunny coastal Italy in every spoonful!
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Recipe Information
Ingredients
- 6 medium-sized (about 2 lbs) ripe tomatoes
- 1 large red bell pepper
- 1 medium-sized cucumber
- 1 small red onion
- 1 large garlic clove
- 1 cup, torn into small pieces stale Italian bread
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 10 leaves fresh basil leaves
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.5 cup cold water
- (for garnish) optional croutons or Parmesan cheese
Instructions
Wash the tomatoes, red bell pepper, cucumber, and red onion thoroughly under cold running water.
Remove the skins from the tomatoes by making a small 'X' at the bottom of each tomato, blanching them in boiling water for 30 seconds, then transferring them to a bowl of ice water. The skins should peel off easily. Alternatively, you may leave the skins on if you have a high-powered blender.
Roughly chop the tomatoes, red bell pepper (remove seeds and core), cucumber (peel if desired), and red onion. Mince the garlic clove.
In a large mixing bowl, combine the chopped vegetables, garlic, and torn pieces of stale Italian bread.
Add the extra-virgin olive oil, red wine vinegar, basil leaves, salt, black pepper, and cold water to the bowl.
Let the mixture sit for about 10-15 minutes to allow the bread to soften and the flavors to meld.
Transfer the mixture to a blender or food processor. Blend on high speed until smooth. If the gazpacho is too thick, add a little more cold water until desired consistency is reached.
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
Cover and refrigerate the gazpacho for at least 2 hours, or until thoroughly chilled.
Serve the Italian Gazpacho cold, garnished with optional croutons, a drizzle of olive oil, or freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 363.4 g | 132% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 166.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 14005 mg | 298% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
