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The Chill Factor

Chilled Tomato and Bell Pepper Puree with Garlic, Olive Oil, and Vinegar

30 minutes (plus chilling time)
Serves 4
DinnerSpanish
Herb's take

This Spanish-inspired gazpacho proves that soup doesn’t have to simmer to satisfy. You’ll master the art of emulsifying raw vegetables and coaxing flavor with nothing but a blender and some strategic seasoning.

Equipment needed
  • Blender
  • Fine-mesh sieve

Ingredients

Yield
4

Instructions

  1. 01
    Place the bread cubes in a medium bowl and pour the cold water over them. Let soak for 5 minutes until fully softened.
  2. 02
    Add tomatoes, bell pepper, cucumber, red onion, and garlic to a blender.
  3. 03
    Squeeze excess water from the soaked bread, then add bread to the blender.
  4. 04
    Blend on high speed until very smooth, about 2 minutes.
  5. 05
    With the blender running, slowly pour in the olive oil and sherry vinegar. Blend for another 30 seconds until the mixture is fully combined and slightly thickened.
  6. 06
    Add the kosher salt and blend briefly to combine.
  7. 07
    Taste and adjust seasoning, adding more salt or a splash of vinegar if needed.
  8. 08
    Strain the soup through a fine-mesh sieve into a large bowl, pressing firmly to extract as much liquid as possible. Discard the solids.
  9. 09
    Cover and refrigerate for at least 2 hours until thoroughly chilled.
  10. 10
    Stir well before serving. Ladle into bowls and drizzle with a little extra olive oil if desired. Serve cold.

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