Chilled Gazpacho with Pepper Relish

Serves 4 · 25 min prep

Estimate for one serving

• 280 cal
• 5g protein
• 24g carbs
• 20g fat
• 5g fiber

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Ingredients

• 2 lb ripe tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium English cucumber
• 2 garlic cloves
• 3 tbsp sherry vinegar
• 1/3 cup plus 1 tbsp extra-virgin olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 oz day-old crusty bread, crusts removed
• 1 small jalapeño
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp smoked paprika

Instructions

1. 1Core and roughly chop the tomatoes. Seed and chop one red and one yellow bell pepper, reserving half a cup of finely diced mixed peppers for the relish later. Peel and chop the cucumber, setting aside a small handful of fine dice for the relish as well.
2. 2Tear the bread into pieces and soak in a splash of cold water for 5 minutes, then squeeze dry. This will give the gazpacho body without heaviness.
3. 3Combine tomatoes, most of the chopped sweet peppers, most of the cucumber, garlic, soaked bread, sherry vinegar, the larger measure of olive oil, salt, and black pepper in a blender.
4. 4Blend on high for 60 to 90 seconds until completely smooth and slightly frothy. If the mixture is too thick, add ice water a tablespoon at a time until it pours like heavy cream.
5. 5Taste and adjust salt or vinegar so the soup tastes bright and savory. Chill in the refrigerator at least 45 minutes, or up to overnight, until thoroughly cold.
6. 6For the pepper relish, finely dice the reserved sweet peppers, reserved cucumber, and the jalapeño (remove seeds for milder heat). Toss with cilantro, lime juice, a drizzle of olive oil, smoked paprika, and salt.
7. 7Ladle the chilled gazpacho into bowls. Spoon a generous mound of the pepper relish into the center of each bowl so the colors pop against the deep red soup.
8. 8Finish with a final swirl of olive oil. Serve ice-cold with extra relish on the side; the crunchy spicy-sweet topping is the hero contrast to the silky blended peppers.