Gazpacho

Name: Gazpacho
Cook time: 72 min
Total time: 72 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Tomato, ripe; 1 small Cucumber, about 200 g, peeled and seeded; 1 Green Bell Peppers; 1 clove of Garlic; 150g White Bread, day-old, crusts removed; 60ml Extra Virgin Olive Oil; 30ml Sherry Vinegar; 1 tsp Salt, fine; 150ml Water, cold, as needed to adjust consistency; 1/4 Cucumber, finely diced; 1/4 Green Bell Peppers, finely diced; 1 small Tomato, finely diced; Some Extra Virgin Olive Oil, for drizzling

Bright, refreshing and effortlessly rustic, this classic Spanish gazpacho blends ripe vegetables with tangy vinegar and good olive oil for a chilled summer soup. It’s smooth, flavorful, and refreshing—perfect served cold as a light starter or a cooling main on warm days.

Bright, refreshing and effortlessly rustic, this classic Spanish gazpacho blends ripe vegetables with tangy vinegar and good olive... Show more

Traditional Spanish Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

1 hr10 min

Price

0,86 €

Calories

290 kcal

vegan

low calorie

quick

easy

low carb

low sugar

Method

Wash the produce

Rinse the ripe tomatoes, cucumber, and green bell peppers under the tap, then pat them dry so they are easier to cut.

Chop and soak

Peel and seed the cucumber and stem and seed the peppers. Finely dice a small handful of the cucumber and pepper, along with one small tomato, for garnish and set them aside. Peel the garlic, trim the crusts from the day-old white bread, and tear the bread into pieces. Roughly chop the remaining tomatoes. Put the bread in a bowl with a splash of cold water and let it soften for 10 minutes. If there is any extra water left in the bowl, squeeze the bread lightly before blending so the soup stays thick.

Blend smooth

Transfer the chopped tomatoes, cucumber, peppers, garlic, softened bread, sherry vinegar, fine salt, and extra virgin olive oil to a blender. Blend until completely smooth, then taste and add a little more cold water as needed until the gazpacho is silky and pourable.

Chill the soup

Pour the soup into a bowl or pitcher, cover it, and chill for 30 minutes so the flavors settle and the soup gets properly cold. Give it a stir before serving, since gazpacho can separate a little in the fridge.

Garnish and serve

Ladle the chilled gazpacho into bowls, top with the reserved finely diced cucumber, pepper, and tomato, and finish with a drizzle of olive oil. Serve immediately while cold and refreshing.