Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat. Garnish with drizzle of olive oil.
You do need to decide a few things, and texture is one; for a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor — or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. Olive oil is an integral part of “real” gazpacho (the fat has to come from somewhere), so I tend to gravitate toward the upper limit, but none of these soups will suffer tremendously if you use less.
Most of these include bread, which should be day-old and crustless, though defying either or both of those “rules” won’t kill you. Keep in mind that the colder you serve your gazpacho, the less salty it will taste; you can intentionally oversalt before chilling, but I would just salt to taste at the last minute. It makes things even simpler.
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|Serving Size: 1 Serving (1580g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 143 (39%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 65mg||2 %|
|Potassium 2827.2mg||74 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 40.9g|
|Protein 11.2g||16 %|
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Calories per serving: 365
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