Creamy Gazpacho Andaluz | America's Test Kitchen

Name: Creamy Gazpacho Andaluz | America's Test Kitchen
Total time: 185 min
Ingredients: 3 pounds (about 6 medium) ripe tomatoes, cored; 1 small cucumber, peeled, halved, and seeded; 1 medium green bell pepper, halved, cored and seeded; 1 small red onion, peeled and halved; 2 medium garlic cloves, peeled and quartered; 1 small serrano chile, stemmed and halved lengthwise; kosher salt (see note); 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces; 1/2 cup extra virgin olive oil, plus extra for serving; 2 tablespoons sherry vinegar, plus extra for serving (see note); 2 tablespoons finely minced parsley, chives, or basil leaves; ground black pepper

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Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

Keywords

Main Courses
Spanish & Portuguese
Europe
Vegetables
Fruits & Vegetables
Make Ahead
Vegetarian
Soups
ATK Staff Pick

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Ingredients

3 pounds (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
kosher salt (see note)
1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
1/2 cup extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar, plus extra for serving (see note)
2 tablespoons finely minced parsley, chives, or basil leaves
ground black pepper