Creamy tomato gazpacho.

Recently, I shared my mom’s make-it-every-summer recipe for gazpacho, that lovely cold soup packed full of seasonal vegetables. Here’s another take on gazpacho that I really like; it includes a bit of bread that’s traditional in Spanish recipes, which gives the soup a bit of body without weighing it down.

Like all gazpacho recipes, this one’s best made at least 1 day before you plan to enjoy it. Hop on over to your backyard garden or local farmers’ market to pick up all the goodies and pull out the blender — it’s gazpacho time, people!

Smooth & creamy gazpacho recipe

4 cups chopped tomato (about 3 large)
1/2 large red bell pepper, chopped
1 clove garlic
1 hamburger or hotdog bun
6 tablespoons + 2 tablespoons extra-virgin olive oil
2 teaspoons sherry or champagne vinegar
Pinch of cumin (optional)
Pinch of smoked paprika or pimenton (optional)
Sea salt and finely ground pepper

Tear about one-quarter of the hotdog or hamburger bun into small pieces; measure out 1/4 cup of bread (packed). Transfer the bread, tomato, bell pepper, garlic, 6 tablespoons olive oil, vinegar, cumin and paprika to a blender. Pulse a few times to chop, then purée the mixture until it’s completely smooth and rather frothy, about 3 or 4 minutes. Taste the gazpacho and add salt and finely ground pepper; blend to combine. Transfer the gazpacho to a glass bowl, cover and refrigerate for at least an hour, preferably overnight.

Cut the remaining bun into 1/2-inch cubes. In a nonstick skillet over medium-high heat, heat 2 tablespoons of olive oil until it shimmers. Add bread cubes, toss to coat with oil and sauté the croutons until they’re deeply toasted and dark golden all over, about 3 to 5 minutes. Season with salt and pepper.

Serve gazpacho topped with croutons and a drizzle of olive oil.

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