Tricolored Gazpacho

Tricolored Gazpacho
Richard Eskite

Ingredients

  • ripe red tomatoes, cored and cut into sixths
  • ripe orange tomatoes, cored and cut into sixths
  • ripe yellow tomatoes, cored and cut into sixths
  • large clove garlic
  • medium-sized red onion, cut into eighths
  • small purple or green bell peppers, seeded and chopped coarsely
  • English cucumber, chopped coarsely
  • 2 Tablespoons  mint leaves, plus a handful for garnish
  •   Sea salt, to taste
  •   Sherry vinegar, to taste
  •   Pinch of cayenne, or to taste
  • 1/2 Cup  quartered cherry tomatoes
  • 3/4 Cups  diced fresh mozzarella (about 3 ounces)
  •   Two 1/2-inch-thick French bread slices, cut into 1/4-inch cubes
  • 1 Tablespoon  olive oil

Here’s our twist on the classic Spanish soup. The different colors of ripe tomatoes, refreshing mint, and soft cheese garnish make this gazpacho a real hit. Every tomato is different, so tasting is the key here. Some will need a little more salt, more vinegar, or, in some cases, even a pinch of sugar. Make this up to a day ahead and serve it as a first course or a lunch along with hunks of grilled hearty bread and a cruet of good-quality olive oil for drizzling.

Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.

Directions

Place the tomatoes, garlic, onion, all but ½ cup of the peppers, all but ½ cup of the cucumber, and the mint in a blender and purée into a slightly chunky texture. (This most likely must be done in batches.)

Remove the soup to a large serving bowl. Season with salt, vinegar, and cayenne, to taste. Cover the soup and refrigerate until well chilled. Taste again and reseason if necessary.

Mince the remaining chopped peppers and cucumber and place side by side on a serving platter. Place the cherry tomatoes and cheese side by side on the platter.

In a small skillet, sauté the bread cubes in the oil until golden. Drain and place on the platter. Scatter a few additional mint leaves over the entire platter. Serve the gazpacho in individual bowls, passing the serving platter of garnishes at the table.

Nutrition

Calories per serving:

181 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

9%

Servings:

4
  • Fat 36g 56%
  • Carbs 76g 25%
  • Saturated 14g 69%
  • Fiber 17g 67%
  • Trans 0g
  • Sugars 24g
  • Protein 36g 72%
  • Cholesterol 67mg 22%
  • Sodium 3,243mg 135%
  • Calcium 666mg 67%
  • Magnesium 207mg 52%
  • Potassium 3,391mg 97%
  • Iron 8mg 43%
  • Zinc 6mg 40%
  • Phosphorus 769mg 110%
  • Vitamin A 8,299IU 166%
  • Vitamin C 260mg 433%
  • Thiamin (B1) 1mg 53%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 67%
  • Folic Acid (B9) 346µg 86%
  • Vitamin B12 2µg 32%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 97µg 121%
  • Fatty acids, total monounsaturated 16g
  • Fatty acids, total polyunsaturated 3g
See detailed nutritional info Have a question about nutritional data? Let us know.

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