Authentic Spanish Gazpacho
A refreshing cold tomato soup perfect for hot summer days, packed with fresh vegetables and flavors.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 6 large ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 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 water (as needed for consistency)
Nutrition Facts
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Instructions
Soak the bread in water for 5 minutes, then squeeze out excess water and set aside.
In a blender, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
Add the soaked bread, olive oil, sherry vinegar, salt, and pepper. Blend again until completely smooth.
If the soup is too thick, add ice water 1/4 cup at a time until desired consistency is reached.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Chill in the refrigerator for at least 2 hours before serving. The longer it chills, the better the flavors develop.
Serve cold, garnished with diced cucumber, bell pepper, and a drizzle of olive oil.
Chef's Tips
- Tomato Tip: Use the ripest, juiciest tomatoes you can find for the best flavor.
- Chilling Time: For best results, make gazpacho a day ahead to allow flavors to fully develop.
- Texture: For a smoother texture, strain the soup through a fine mesh sieve after blending.
- Serving Suggestion: Serve with crusty bread and a selection of Spanish tapas for a complete meal.
- Variation: Add a small jalapeño for a spicy kick to your gazpacho.
