Cool, refreshing, and bright with tomatoes, this soup originated in southern Spain, where summers get really hot. Perfect for a summer night at home, perfect as a party appetizer served in small glasses, perfect for lunches and picnics, gazpacho fits our agenda in every way. It's healthful, inexpensive, simple to make, and full of lively flavors.
Makes 6 Servings
- 73¢ per serving
Show Detailed Pricing
-
1
slice of bread, cubed (enough to make 1/2 cup) 12¢
-
1/2
cup
water (to soak the bread) 0¢
-
3
tablespoons
balsamic vinegar 52¢
-
3
tablespoons
olive oil 64¢
-
3
tablespoons
onion, chopped 8¢
-
1
clove of garlic 9¢
-
28
ounces
tomato (1 can, with juices) or 2-3 large fresh tomatoes, roughly chopped $2.80
-
2/3
cup
water 1¢
-
1/4
teaspoon
salt 0¢
-
1/4
teaspoon
black pepper 2¢
-
1/8
teaspoon
red pepper flakes 2¢
-
1/2
teaspoon
oregano (or thyme) 6¢
-
*
1/2
cucumber, diced optional
-
*
1/3
cup
olives, sliced optional
-
*
1/3
cup
green onion, sliced optional
-
Total Cost:
$4.36
-
Per Serving:
73¢
*Optional ingredients are not counted towards pricing
Prep Time: About 15 minutes
Instructions:
- Soak the bread in 1/2 cup cold water for about 10 minutes, until it softens. Meanwhile, assemble the other ingredients and place them all (except the optional garnishes) in a blender or food processor: vinegar, olive oil, onion, garlic, tomatoes, 2/3 cup water, salt, black and red pepper, and oregano or thyme.
- Add the bread-water mixture and blend until the soup is smooth. Taste for seasoning and add more salt and pepper if you like. Canned tomatoes may already be salted; fresh tomatoes may require more salt.
- If the soup seems too thick, add a little more water. Chill the soup for 30 minutes before serving—or start with chilled ingredients and skip the chilling (see note below). Garnish each bowl when serving or pass the garnishes around.
Notes:
- To speed things along, chill the tomatoes in advance and use ice water in the soup (but not for soaking the bread).
- Red tomatoes are traditional, but the soup is also a knockout with orange or yellow tomatoes. You can even make two batches, one red and the other yellow or orange, and ladle them side by side into bowls to serve.
- Replace the oregano with thyme if that's what you have, or try chopped fresh mint or cilantro. The soup can be made ahead and refrigerated overnight with excellent results, as the flavors meld.