Chilled Spanish Gazpacho (Print Page)

A refreshing blend of raw vegetables blended smooth and served chilled, ideal for warm weather dining.

# What You Need:

→ Vegetables

01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled

→ Liquids

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups tomato juice, unsalted or low sodium

→ Bread

10 - 2 slices stale white bread, crusts removed, torn into pieces

→ Seasonings

11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin

→ Garnish

14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling

# Directions:

01 - Combine chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic in blender. Add bread pieces if using.
02 - Pour olive oil, vinegar, and tomato juice into blender. Sprinkle salt, black pepper, and cumin over mixture.
03 - Process mixture until completely smooth. Add additional tomato juice or cold water if thinner consistency desired.
04 - Sample gazpacho and adjust salt and pepper levels as needed for proper seasoning balance.
05 - Transfer to container and refrigerate for minimum 2 hours to allow flavors to fully develop and meld together.
06 - Stir chilled soup thoroughly before serving. Ladle into bowls or glasses and top with diced vegetables, fresh herbs, and olive oil drizzle.

# Expert Tips:

01 -
  • No cooking required just blending and chilling when you cant bear to turn on the stove
  • The flavors actually get better after sitting in the refrigerator for a day
02 -
  • The bread trick transforms the texture from watery to creamy without any dairy
  • Sherry vinegar is worth seeking out red wine vinegar works but the flavor profile shifts
03 -
  • Use the ripest tomatoes you can find they should give slightly when squeezed
  • Let the gazpacho come to room temperature for 15 minutes before serving if you keep it very cold

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