Ingredients
Equipment
Method
- Soak dried chili in hot water until softened. Drain and remove stems and seeds.
- Place bread in a small bowl and cover with cold water. Let soak for 5 minutes. Drain and squeeze out water; set aside.
- In a food processor fitted with the blade and turned on, drop garlic and shallot thru the feed tube. Process until finely minced.
- Add bread and chili pepper and pulse until well mixed.
- Add tomatoes and pulse to desired consistency of slightly chunky or smoother.
- Add olive oil and finger and pulse a few times to blend.
- Season with salt and pepper.
- Cover and chill.
Garnish
- Toss all ingredients into a bowl with a drizzle of olive oil and some salt and pepper.
To serve
- Divide the cold soup among bowls and top with a spoonful of garnish. Serve with some crusty bread
Video
Notes
For an interesting variation on a traditional Spanish gazpacho try making a gazpacho chowder by swirling in some creme fraiche or cream and top with cooked diced potatoes and sweet corn.
Other favorite topping: diced red onion, toasted breadcrumbs or homemade croutons, diced raw tomatoes, diced green peppers or red bell pepper.
For a thinner soup, add some fresh tomato juice or try adding chunks of watermelon to the food processor along with the tomatoes for a watermelon gazpacho. For extra kick add some bloody Mary mix and cayenne pepper.
