Classic Gazpacho
This gazpacho is the cold, tomato-packed soup you want on your table the second summer heat sets in. It comes together in a blender in under twenty minutes, needs zero cooking, and tastes even better the next day. If you've only had gazpacho from a can or a fancy restaurant menu, this homemade version is going to change your mind about what this dish can be.
Equipment
- Cutting board and sharp knife
- Fine-mesh strainer Optional, for ultra smooth texture
- Large mixing bowl
- Measuring cups and spoons
- Airtight container For chilling and storing
Ingredients
- 2.5 pounds ripe tomatoes about 1.1 kg, cored and roughly chopped
- 1 English cucumber peeled and roughly chopped
- 1 green bell pepper seeded and roughly chopped
- 0.5 small red onion roughly chopped
- 2 cloves garlic peeled
- 1 slice day old crusty bread crust removed, optional for traditional texture
- 0.33 cup extra virgin olive oil 80 ml, plus more for drizzling
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon fine sea salt plus more to taste
- 0.25 teaspoon black pepper
- ice cold water as needed to thin
For Serving
- diced tomato, cucumber, and pepper reserved from prep for garnish
- good quality finishing olive oil for drizzling
- black pepper for garnish
Instructions
- Wash all produce thoroughly. Core and roughly chop tomatoes, peel and chop cucumber, seed and chop bell pepper, chop onion, and peel garlic. Set aside a small handful of diced vegetables for garnish.
- If using bread, remove crust, tear into pieces, run briefly under cold water until damp, then squeeze out excess water with your hands.
- Add tomatoes, cucumber, bell pepper, onion, garlic, softened bread (if using), olive oil, sherry vinegar, salt, and pepper to your blender. Blend on high for 1-2 minutes until completely smooth, scraping down sides halfway.
- If too thick, add ice cold water a couple tablespoons at a time until pourable. Taste and adjust salt, pepper, or vinegar. For silky texture, strain through a fine mesh strainer into a large bowl.
- Transfer soup to an airtight container and refrigerate for at least 2 hours, or overnight for best flavor. Stir well before serving as it may settle.
- Ladle chilled gazpacho into bowls or glasses. Top with reserved diced vegetables, a drizzle of finishing olive oil, and a few cracks of black pepper. Serve immediately while cold.
Notes
- Use the ripest, most in-season tomatoes you can find—this is the base flavor of the entire dish.
- Chill your serving bowls or glasses in the freezer for a few minutes before serving to keep the soup colder longer.
- Let the soup rest at least 2 hours so the raw vegetable flavors have time to mellow and meld together.
- Taste and re-season right before serving, as chilling can dull salt and acidity slightly.
- Don't skip the straining step if you want that classic silky Spanish texture—it removes skins and seeds.
- For a lighter, bread-free version, simply omit the bread—the soup will be thinner but still delicious.
- Store in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving as ingredients may separate.
- Freezing is not recommended, as the texture becomes watery and grainy once thawed.
- For a spicy kick, add a small jalapeño or a dash of hot sauce to the blender.
- This soup is naturally vegan and gluten-free if you skip the bread or use a gluten-free loaf.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 350mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 25IUVitamin C: 40mgCalcium: 2mgIron: 4mg
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