Gazpacho is a vibrant, refreshing cold soup hailing from the Andalusia region of Spain. This simple yet elegant dish combines ripe tomatoes, crisp cucumbers, bell peppers, garlic, and olive oil for a perfect summer meal.
Gazpacho: A Spanish Classic
Gazpacho is a vibrant, refreshing cold soup hailing from the Andalusia region of Spain. This simple yet elegant dish combines ripe tomatoes, crisp cucumbers, bell peppers, garlic, and olive oil for a perfect summer meal.
Ingredients
- 1 kg ripe tomatoes quartered
- 1 medium cucumber peeled and chopped
- 1 medium green bell pepper seeded and chopped
- 1 medium red bell pepper seeded and chopped
- 2 cloves garlic minced
- 1 slice stale bread crust removed
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar or sherry vinegar
- 120 ml cold water or more
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
- Combine the quartered tomatoes, chopped cucumber, green bell pepper, red bell pepper, minced garlic, and the squeezed stale bread (if using) in a large blender.
- Add the extra virgin olive oil, red wine vinegar, cold water, salt, and black pepper to the blender.
- Blend on high speed until all ingredients are completely smooth. If the soup is too thick, add a little more cold water until desired consistency is reached.
- Taste and adjust seasonings as needed. For a silky smooth texture, you can pass the gazpacho through a fine-mesh sieve, discarding any solids.
- Pour the gazpacho into a pitcher or a covered container and chill in the refrigerator for at least 2 hours, or preferably longer, to allow the flavors to meld and the soup to get very cold.
- Serve chilled, garnished with a drizzle of olive oil, finely diced fresh vegetables, or croutons, if desired.
Notes
For an extra smooth gazpacho, pass it through a fine-mesh sieve after blending. Adjust water and vinegar to your preference. Serve with croutons, finely diced vegetables, or a drizzle of extra virgin olive oil.
