Time: 2 hours 25 minutes
Complexity: easily
Servings: 4

Ripe tomatoes, crisp cucumber, and sweet peppers combine to create a delightfully refreshing take on classic gazpacho. A touch of sherry vinegar adds a touch of tartness, which pairs beautifully with the sweet, ripe tomatoes. Hearty white bread creates the perfect velvety texture. Serve each serving topped with diced cucumber and a drizzle of olive oil. This delicious, light soup will be one you'll want to make all summer long!

Ingredients:

• 2 slices of firm white bread, crust removed, cut into cubes (about 1 cup cubes)
• 1.1 kg grape tomatoes
• 1 English cucumber
• 1 red bell pepper
• 1 clove of garlic
• 0.5 tsp ground coriander

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white bread, grape tomatoes, cucumbers, sweet pepper, garlic, coriander

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Preparation:

Step 1
• Place the bread cubes in a small bowl and add enough water to cover them. Let the bread soak completely, about 2 minutes. Drain and squeeze the bread.
Step 2
• In a blender, combine the bread, tomatoes, coarsely chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons sherry vinegar, coriander, 1 teaspoon salt, and a few grinds of black pepper. Blend in two batches if necessary. Blend on high speed until very smooth, about 2 minutes.
Step 3
• Strain through a fine-mesh sieve into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until completely cool, at least 2 hours or overnight.
Step 4
• Season with salt and pepper to taste and add another 1 tablespoon of vinegar. Divide among serving bowls, garnish with sliced ​​cucumber and drizzle with olive oil. Serve chilled.

Votes: 9