Johnny's Gazpacho
Refreshing and vibrant, this gazpacho bursts with flavors of fresh tomatoes, cucumber, bell pepper, and a hint of garlic, all blended to a smooth consistency. Perfectly chilled, it's an ideal summer soup to cool down any mealtime or outdoor gathering.
Johnny's Gazpacho
Ingredients
- 8 slices white bread, crusts removed, bread broken into big chunks
- 2 pounds tomatoes, seeded
- 1 English cucumber, peeled
- 1 large white onion
- 1 green bell pepper, seeds and pith removed
- 2 garlic cloves, smashed
-
Johnny's Seasoning Salt
- High quality extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1/2 cup to 1 cup tomato juice, if needed
Directions
- Soak the bread in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and transfer to a large bowl.
- Coarsely chop the tomatoes, two-thirds of the cucumber, half of the onion, and half of the pepper. Add them to the bowl with the bread.
- Mix in the garlic, season to taste with Johnny's Seasoning Salt, and drizzle with olive oil. Stir to combine and let it sit for 20 to 30 minutes to allow the flavors to meld and for the salt to draw moisture from the tomatoes.
- Meanwhile, for the garnish, dice the remaining cucumber, onion, and green pepper into precise 1/4-inch pieces and set aside.
- In batches, puree the tomato-bread mixture in a blender with the vinegar. If needed, blend in tomato juice to achieve the desired consistency.
- Transfer the soup to a large bowl and stir in about 1/2 cup of high-quality olive oil. Taste and adjust salt as necessary.
- Chill the soup thoroughly. Serve cold, garnished with the diced cucumber, pepper, and onion. Drizzle with additional olive oil, if desired.