It may seem contradictory, but for our version of this cold summer favorite, we wanted a gazpacho that was at once creamy and crunchy.
Why This Recipe Works
Gazpacho is a tomato-based chilled vegetable soup with chopped cucumber, red pepper, garlic, and spices. Traditional recipes call for chopping everything by hand—a tedious job at best. Another style of gazpacho is known as creamy gazpacho andaluz, in which the base of the soup is pureed, often with bread, and emulsified with fruity olive oil. We combined the two styles and turned to the food processor to speed up the process by pulsing all the vegetables, adding tomato juice to the mix, and then pureeing 4 cups of the soup with one slice of white bread and ½ cup of oil. We still had the chunky style that we liked, with a rich, creamy tomato base to turn it from a watery salsa into a delicious soup.