Authentic Spanish Gazpacho
This refreshing cold tomato soup from southern Spain is the perfect summer dish - vibrant, nutritious, and requires no cooking. Dating back to Roman times, gazpacho transforms simple garden ingredients into a sophisticated soup that can lower your body temperature by up to 1.6°C on a hot day.
Equipment
- Food Processor or Blender
- Large Bowl
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes roughly chopped
- 1 medium cucumber peeled and roughly chopped
- 1 red bell pepper deseeded and roughly chopped
- 1 small red onion roughly chopped
- 2 garlic cloves peeled
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 slice day-old bread crusts removed and soaked in water
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
For Garnish
- diced cucumber
- diced bell pepper
- diced red onion
- olive oil for drizzling
- fresh herbs basil or parsley
Instructions
- Wash all vegetables thoroughly under cold running water. Core the tomatoes, remove the seeds from the bell pepper, peel the cucumber (leaving some strips of skin for color if desired), and peel the red onion. Rough chopping is sufficient as everything will be blended.
- In a large food processor or blender, combine half the tomatoes, cucumber, bell pepper, red onion, and all of the garlic. Pulse until coarsely chopped but not completely pureed.
- Take your day-old bread slice, remove the crusts, and soak it in cold water for about 1 minute. Then squeeze out excess moisture.
- Add the soaked bread, olive oil, vinegar, salt, pepper, and cumin to the vegetable mixture. Blend until completely smooth, approximately 1-2 minutes.
- Add the remaining tomatoes, cucumber, bell pepper, and red onion. Pulse briefly just to incorporate – about 3-5 pulses.
- Taste your gazpacho and adjust the seasoning as needed. Remember that cold temperatures dull flavors, so season slightly more aggressively than you might for a hot soup.
- Transfer the gazpacho to a large bowl or container with a tight-fitting lid. Refrigerate for at least 2 hours, though overnight is ideal if time allows.
- Serve well-chilled in bowls or glasses, garnished with diced vegetables, a drizzle of olive oil, and fresh herbs.
Notes
For a gluten-free version, omit the bread or use gluten-free bread. Apple cider vinegar works well as a substitute for sherry vinegar, though it delivers a slightly different tanginess. If tomatoes aren't at peak ripeness, add half a teaspoon of honey to balance the acidity. For a creamier texture without bread, try adding half an avocado.
Gazpacho keeps for up to 3 days in an airtight container in the refrigerator. Many chefs believe it tastes even better on the second day when flavors have fully melded. If the gazpacho separates during storage, simply stir before serving.
Nutrition
Calories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSodium: 300mgFiber: 3gSugar: 6gVitamin A: 30IUVitamin C: 80mg
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