Authentic Spanish Gazpacho
A refreshing cold tomato soup perfect for hot summer days.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 lbs ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 slice stale bread, crust removed
- Ice cubes for serving
Nutrition Facts
120Calories
2gProtein
14gCarbs
7gFat
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Instructions
1
Soak the bread in water for 5 minutes, then squeeze out excess water.
2
In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread.
3
Blend until smooth, about 2-3 minutes.
4
With the blender running, slowly drizzle in the olive oil to emulsify.
5
Add sherry vinegar, salt, and pepper. Blend again to combine.
6
Strain through a fine mesh sieve for a smoother texture (optional).
7
Chill in refrigerator for at least 2 hours before serving.
8
Serve cold with ice cubes and garnishes of your choice.
Chef's Tips
- Tomato Tip: Use the ripest, juiciest tomatoes you can find for best flavor.
- Chilling Time: The soup tastes best when chilled overnight.
- Texture: For chunkier gazpacho, reserve some chopped vegetables to add after blending.
- Garnishes: Try diced cucumber, croutons, or hard-boiled eggs as toppings.
- Variation: Add a splash of cold water if the soup is too thick.
- Storage: Keeps well in fridge for 2-3 days in airtight container.
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