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FOOD FUN: BLT Gazpacho

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Bright red tomato gazpacho shows off the BLT topping. Photo courtesy Munchery.com.

 

Like BLTs? Turn the concept into a soup, as Munchery.com did with this tomato gazpacho.

There are as many recipes for gazpacho as there are people who make them. Each region of Spain has its own preferred style, dating back hundreds of years. And then, there are modern approaches, from mango gazpacho to gazpacho with beer (the recipe iinks are below).

Here’s the history of gazpacho.

The recipe below is a thin tomato purée. No chunky vegetables are used, in order that the BLT topping can stand out.

But you certainly can place the garnish atop a chunky soup recipe (we have more of those at the bottom of this article).

You can also use the BLT topping on hot tomato soup.

 
RECIPE: SMOOTH TOMATO GAZPACHO

Ingredients

  • 1 slice country-style bread, about 1″ thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped*
  • 2 pounds very ripe tomatoes, seeded and coarsely chopped
  • 1 cup water
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt to taste
  • 1 teaspoon freshly ground black pepper
  •  
    For The BLT Garnish

  • Tomato gazpacho or tomato soup.
  • Crisp bacon, crumbled or chopped.
  • Baby arugula, representing the lettuce.
  •  
    If you want a BLTA, add some diced avocado. Munchery also added croutons, pickled onions and cubes of boiled potato.
     
    *If the tomatoes aren’t ripe enough or are too pricy, you can substitute 3 cups of tomato juice.

     

    Preparation

    1. SOAK the bread for a half hour in a small bowl, covered in water. Squeeze out the moisture with your hands.

    2. PURÉE the bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup of water in a food processor until very smooth.

    3. USE a coarse sieve to strain, pushing the purée through with the back of a wooden spoon. Season to taste with salt.

    4. CHILL the gazpacho in the refrigerator for at least 2 hours. Adjust the seasoning as needed. Serve in individual bowls or glasses, topped with the BLT garnish.
     
    MORE GAZPACHO RECIPES

  • Avocado Gazpacho, topped with shrimp
  • Gazpacho Verde (green gazpacho)
  • White Gazpacho with cucumber, leeks and sour cream
  • White Gazpacho with almonds, garlic and grapes
  • Mango Gazpacho with crème fraîche sorbet
  • Pineapple Gazpacho with chile heat
  • Yellow Bell Pepper Gazpacho
  • Tomato Gazpacho With Beer
  •  

    arugula-bowl-parkseed-230

    Baby arugula substitutes for the lettuce in this BLT garnish. You can also use it instead of iceberg or romaine lettuce on a BLT sandwich.

     

      




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