I have made this delicious gazpacho over and over (and over) again — and love keeping a pitcher in the fridge for solo lunches on hot days. The recipe is adapted from Oleana chef Ana Sortun’s inspiring cookbook, Spice: Flavors of the Eastern Mediterranean. With its silky texture and pure tomato flavor highlighted by a touch of curry powder and turmeric, it’s a perfect example of Sortun’s brilliant use of spices to create rich, full Mediterranean flavors that leave you feeling satisfied.
The soup is incredibly easy to make. To begin, combine the tomatoes, bread crumbs, white wine vinegar, olive oil, water, spices and salt in a blender.
Process until smooth.
Pour the soup through a sieve to strain out any bits of seeds and skin. This process goes much faster if you pour a little soup in the strainer at a time and use a ladle to push the soup through in a circular motion.
Next, chill the soup in the fridge until ice cold. Ladle into bowls and top with condiments. I keep it simple with diced red bell pepper and minced chives but Sortun offers up some great other suggestions, such as: croutons, minced fennel, bits of shredded ham or prosciutto, minced melon, crabmeat, grated hard-boiled eggs, or minced onion.
Note: This is a simplified (and slightly healthier) version of the original recipe. I reduced the olive oil and salt; swapped the Sherry vinegar for white wine vinegar and the sparkling water for regular water; and omitted the hand-torn croutons and grated hard boiled egg.
- 6 cups yellow cherry tomatoes (you'll need about 3 pints)
- 1/2 cup fresh breadcrumbs or panko
- 2 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 2-1/2 teaspoons salt
- 1 cup cold water
- 6 chives, finely minced
- 1 red bell pepper, seeded, ribs removed and minced
- Freshly ground black pepper, to taste
Other Optional Condiment Suggestions
- Grated hard-boiled egg
- Bits of ham or prosciutto
- Minced Melon
- Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
- Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
- Per serving (4 servings)
- Calories: 285
- Fat: 22g
- Saturated fat: 3g
- Carbohydrates: 21g
- Sugar: 8g
- Fiber: 4g
- Protein: 4g
- Sodium: 1568mg
- Cholesterol: 0mg
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