Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spanish Gazpacho 3.3 (3) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 20, 2019 Rate PRINT Share Trending Videos Close this video player Photo: Dana Gallagher Prep Time: 15 mins Total Time: 2 hrs 20 mins Yield: 5 cups Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico. Ingredients 1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup) ⅓ cup fresh orange juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups) 1 small clove garlic, smashed 1 red bell pepper, coarsely chopped (½ cup) ½ cup chopped red onion 1 tablespoon sherry vinegar ½ teaspoon ground cumin Kosher salt and freshly ground pepper Directions In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT