The Chill Factor
Chilled Tomato and Bell Pepper Puree with Garlic, Olive Oil, and Vinegar
30 minutes (plus chilling time)
Serves 4
DinnerSpanishVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
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
- 01Place the bread cubes in a medium bowl and pour the cold water over them. Let soak for 5 minutes until fully softened.
- 02Add tomatoes, bell pepper, cucumber, red onion, and garlic to a blender.
- 03Squeeze excess water from the soaked bread, then add bread to the blender.
- 04Blend on high speed until very smooth, about 2 minutes.
- 05With 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.
- 06Add the kosher salt and blend briefly to combine.
- 07Taste and adjust seasoning, adding more salt or a splash of vinegar if needed.
- 08Strain the soup through a fine-mesh sieve into a large bowl, pressing firmly to extract as much liquid as possible. Discard the solids.
- 09Cover and refrigerate for at least 2 hours until thoroughly chilled.
- 10Stir well before serving. Ladle into bowls and drizzle with a little extra olive oil if desired. Serve cold.
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