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  • Gazpacho

    Method

    To prepare the soup

    1. Stir all the ingredients except the olive oil in a large pot or bowl.

    2. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.

    To finish the soup and serve

    1. Working in batches, place the marinated soup in a blender and blitz until smooth.

    2. Transfer the gazpacho to a bowl and freeze until it is very cold.

    3. Divide the gazpacho among serving bowls garnish with croutons and a drizzle of extra-virgin olive oil over the soup and serve.

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    Demonstration

    Curtis recently cooked up this summer soup with TODAY’s Hoda Kotb and Kathie Lee Gifford.

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  • GAZPACHO

    Serves 6

    Ingredients

    2 lb / 900 g vine ripened tomatoes, coarsely chopped
    1 lb / 450 g ripe plum tomatoes, coarsely chopped
    3 cups / 700 ml chicken stock
    ½ cucumber, peeled, seeded and coarsely chopped
    ½ green bell pepper, seeded and coarsely chopped
    ½ red bell pepper, seeded and coarsely chopped
    ½ in / 1.5 cm thick slices country white bread, crusts removed, bread coarsely cubed
    1 cup / 235 ml tomato juice
    1/3 cup / 70 ml red wine vinegar
    1 shallot, coarsely chopped
    ½ jalapeno chili, coarsely chopped
    1 large garlic clove, coarsely chopped
    1 tsp / 6 g salt
    ½ tsp / 3 g freshly ground black pepper
    Extra virgin olive oil

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