Description
Cool Spanish gazpacho from Ina Garten brings Mediterranean freshness to summer tables. Crisp vegetables blend smoothly with tangy goat cheese croutons, delivering a refreshing escape you’ll savor with each vibrant spoonful.
Ingredients
Scale
Vegetables and Aromatics:
- 2 (800 grams / 28.2 ounces) cans whole peeled tomatoes, drained
- 1 large red onion
- 4 spring onions
- ¼ seedless cucumber, unpeeled, seeds removed
- 6 garlic cloves
Liquids and Seasonings:
- 120 milliliters / 4 fluid ounces red wine vinegar
- 120 milliliters / 4 fluid ounces good olive oil
- 360 milliliters / 12 fluid ounces tomato juice (preferably Sacramento)
- 2 tablespoons tomato purée
- ½ teaspoon celery salt
- ¼ teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper
Bread and Cheese:
- 1 baguette
- 115 grams / 4 ounces garlic and herb goat cheese (such as Montrachet)
- Olive oil (for brushing and drizzling)
Instructions
- Prepare the vegetable base by coarsely chopping ripe tomatoes, spring onions, cucumber, and onion into large, uneven pieces. Transfer these ingredients to a food processor and add peeled garlic cloves.
- Pulse the vegetables until they form a rough, textured purée with some visible chunks for added complexity and visual interest.
- Empty the processed vegetables into a spacious mixing bowl, creating room for additional seasonings and liquid components.
- Incorporate vinegar, extra virgin olive oil, celery salt, red pepper flakes, tomato purée, and tomato juice into the vegetable mixture. Whisk thoroughly to blend all flavors and create a harmonious consistency.
- Season the gazpacho with of salt and 1½ teaspoons (7.5 grams) of freshly ground black pepper, stirring to distribute evenly.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, allowing the flavors to meld and intensify.
- When ready to serve, prepare the croutons by preheating the broiler to high heat, positioning the rack 5-7 inches (13-18 centimeters) from the heat source.
- Slice a fresh baguette diagonally into 6 pieces, each approximately ½ inch (1.25 centimeters) thick.
- Arrange the bread slices on a baking sheet and lightly brush with olive oil. Broil for 1-2 minutes until they turn golden and crisp.
- Carefully flip the croutons and spread a generous layer of soft goat cheese on each slice.
- Return the croutons to the broiler for an additional minute, warming the cheese until it becomes slightly melted and fragrant.
- Ladle the chilled gazpacho into serving bowls, topping each portion with a warm goat cheese crouton.
- Finish by drizzling a small amount of extra virgin olive oil over the gazpacho for added richness and flavor complexity.
Notes
- Chill thoroughly to enhance the gazpacho’s vibrant flavors and allow ingredients to meld together perfectly.
- Prep vegetables in advance by cutting them into large, rustic chunks that blend easily and create authentic texture.
- Select ultra-ripe, deep red tomatoes for maximum sweetness and intense summer garden taste.
- Whisk vinegar and olive oil slowly to create a smooth, emulsified base that binds all gazpacho ingredients together.
- Toast baguette slices quickly under the grill, watching carefully to achieve golden edges without burning.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg