Gazpacho Recipe

A refreshing chilled Spanish tomato soup made from ripe tomatoes, cucumber, bell pepper, onion and olive oil — quick to prepare and perfect for warm days.

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Course: Appetizer

Cuisine: Spanish

Keyword: gazpacho, chilled tomato soup, Spanish recipe, summer soup, cold soup

Prep Time: 15

Total Time: 1 15

Servings: servings

Calories: 120kcal

Ingredients

700 g ripe tomatoes cored and roughly chopped
1 medium cucumber peeled and chopped
1 red bell pepper seeded and chopped
1 small red onion or 2 shallots chopped
2 cloves garlic crushed
3 tbsp extra-virgin olive oil
2 tbsp sherry vinegar or red wine vinegar
1 –2 slices day-old white bread optional, soaked and squeezed
Salt and freshly ground black pepper to taste
Cold water or tomato juice as needed up to 120 ml
Fresh basil or parsley for garnish

Instructions

Core and roughly chop the ripe tomatoes, removing tough cores.
Peel and chop the cucumber; reserve a few small diced pieces for garnish if desired.
Seed and chop the red bell pepper into chunks.
Peel and chop the red onion or shallots; soak briefly in cold water to mellow if preferred.
Tear the bread into pieces, soak in water briefly and squeeze out excess liquid (optional for body).
In a blender or food processor, combine tomatoes, cucumber, pepper, onion, garlic and soaked bread.
Add 3 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, salt and pepper; blend until smooth.
Adjust texture with cold water or tomato juice to reach desired consistency.
Taste and correct seasoning — add more vinegar or salt if needed; chill the gazpacho in the refrigerator for at least 1 hour.
Serve very cold, drizzled with extra virgin olive oil and garnished with diced vegetables and fresh basil or parsley.

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