Creamy No Cream Gazpacho

Creamy No Cream Gazpacho

The secret to making gazpacho with no cream taste creamy is a household staple that can be used to thicken just about any soup.  The key to perfection is in the technique.

no cream gazpacho

Creamy No Cream Gazpacho

Kitchenaid
Course Soup

Ingredients
  

  • 3 pounds ripe tomatoes
  • 1 large Cucumber
  • 1 red bell pepper
  • 1 yellow onion
  • 2 garlic cloves
  • 2 ounces crusty bread
  • 3/4 cup ice water plus more for adjusting texture
  • 1/4 cup red wine or sherry vinegar plus more for serving
  • 1/4 cup extra virgin olive oil plus more for serving
  • 2 tsp salt
  • 1 tsp smoked paprika plus more for serving
  • Salt to taste
  • 2 Tbsp chopped parsley

Instructions
 

  • Core tomatoes. Cut in half crosswise & discard the seeds. Cut into chunks and put in a large bowl.
  • Peel cucumber and cut in half lengthwise. With a small spoon, scoop out seeds. Chop coarsely and add to tomatoes.
  • Core, seed, and coarsely chop bell pepper. Coarsely chop onion and garlic. Tear bread into pieces.
  • Put bell pepper, onion, garlic, bread, ice water, vinegar, olive oil, salt & smoked paprika in bowl with tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Transfer ingredients to a blender and blend on high until smooth, scraping down sides as needed (blend in batches if needed), 2 minutes. Add more ice water if needed to get thick but pourable consistency.
  • Taste and adjust seasoning if you like, with more smoked paprika, vinegar, salt, and olive oil.
  • Chop parsley. Serve icy cold, ladled into bowls with parsley and a drizzle of olive oil. Store in refrigerator up to 3 days.

Notes

Recipe from Yummly.com
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