Best Sergios Gazpacho Recipes

The Best Gazpacho image

Provided by Food Network Kitchen

Categories appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

Sergio's Gazpacho image

Yield makes about 7 cups

Number Of Ingredients 11

2 cups extra-virgin olive oil, more for drizzling (see Note)
1/4 cup sherry vinegar, more as needed
1 teaspoon Tabasco or other hot pepper sauce
1/2 medium red onion, peeled and cut into large chunks
1/2 medium cucumber, trimmed and cut into large chunks
Leaves from 6 large sprigs flat-leaf parsley
10 to 12 large fresh basil leaves
1 large clove garlic
Kosher salt
4 medium Roma tomatoes, cored and cut into large chunks
3 medium heirloom tomatoes, cored and cut into large chunks

Steps:

Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil.
You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.