Rustic Gazpacho
Prep
Inactive
Total
Yield 10 cups
This is an easy recipe to make, and especially delightful on a day when it's too hot to cook! I wouldn't call this a main dish soup (not enough protein to really stay satisfied), but this salad-in-a-bowl is a lovely accompaniment to grilled meat, poultry or fish. At lunch, it would pair well with a grain-and-bean salad, a green salad with leftover protein from the previous night's dinner, or with a sandwich (make it a half- or open-face sandwich for a lighter lunch). It also makes a surprisingly satisfying snack!
Ingredients
- About 3 pounds ripe tomatoes, cut into large chunks
- 1 large cucumber, peeled, halved, seeded (only if seeds are large) and cut into chunks
- 1 yellow bell pepper, de-stemmed, seeded and cut into chunks
- 2 garlic cloves, peeled and crushed
- 1/2 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 cup water (you can use less if you want a thicker soup)
- 1 large slice stale rustic bread
- 1/2-1 teaspoon ground cumin
- Salt, to taste
- Dried ground red pepper or hot sauce, to taste
- Optional: finely diced cucumber, thinly sliced scallions (green onions) and/or chopped Italian (flat-leaf) parsley for garnish
Notes
The bread is totally optional. I used to make it without, and find it satisfying either way. The bread does give a little more texture and thickness.
Courses Lunch, Dinner
Cuisine Mediterranean
Recipe by Nutrition By Carrie at https://get-fit-in-2026.live/2017/07/recipe-rustic-gazpacho-2.html%3C/p%3E