Gazpacho Recipe
A refreshing no-cook Spanish tomato soup made with ripe tomatoes, cucumber, bell pepper, garlic, olive oil and sherry vinegar. Serve chilled with diced vegetables and croutons.
Ingredients
- 2 ½ lb ripe tomatoes about 6–8 medium, cored and roughly chopped
- 1 medium cucumber peeled and chopped (reserve a few slices for garnish)
- 1 red bell pepper seeded and chopped
- 1 small red onion roughly chopped
- 2 garlic cloves smashed
- 2 slices day-old white bread torn (optional)
- 3 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar or red wine vinegar
- ½ cup cold water or tomato juice to thin
- 1 tsp kosher salt plus more to taste
- Freshly ground black pepper
Optional garnishes:
- diced cucumber
- diced tomato
- croutons
- chopped parsley
- olive oil drizzle
Instructions
- Roughly chop tomatoes, cucumber, bell pepper, and onion. Combine vegetables, garlic, bread (if using), olive oil, vinegar, and salt in a blender. Blend until mostly smooth, adding water or tomato juice to reach desired consistency.
- Taste and adjust salt, vinegar, and oil. For a silky texture, push soup through a fine-mesh sieve. For a rustic version, skip straining.
- Cover and refrigerate for at least 2 hours, ideally 4–6 hours, to let flavors meld. Stir before serving and thin with cold water if needed.
- Ladle into chilled bowls and garnish with diced cucumber and tomato, a drizzle of olive oil, croutons, and chopped parsley. Finish with freshly ground black pepper.
Notes
- Use the ripest tomatoes available for the best flavor.
- If the soup tastes flat, add a splash more sherry vinegar; if too sharp, smooth with a touch more olive oil.
- Gazpacho can be made up to 48 hours ahead and stored in the refrigerator.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 350mgSugar: 6g
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