This is an easy version of a classic gazpacho. It come from the Food Blog House of Annie and it’s real “TomatoMania” winner.
- 8 medium-sized heirloom tomatoes, chopped
- 2 slices white bread (with the crusts cut off)
- 3 small armenian cucumbers, peeled and chopped
- 1 clove garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked spanish paprika
- .125 cup red wine vinegar
- ½ cup extra-virgin olive oil
Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)