Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spanish Gazpacho 4.5 (2) 2 Reviews By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on August 20, 2019 Rate PRINT Share Close Photo: Dana Gallagher Prep Time: 15 mins Total Time: 2 hrs 20 mins Yield: 5 cups Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico. Ingredients 1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup) ⅓ cup fresh orange juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups) 1 small clove garlic, smashed 1 red bell pepper, coarsely chopped (½ cup) ½ cup chopped red onion 1 tablespoon sherry vinegar ½ teaspoon ground cumin Kosher salt and freshly ground pepper Directions In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT