Chilled Spanish Gazpacho (Printable)
A refreshing blend of raw vegetables, perfectly chilled for summer dining.
# What You’ll 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
# How To Make It:
01 - Place chopped tomatoes, cucumber, bell peppers, onion, and garlic into blender. Add bread pieces if using.
02 - Pour olive oil, vinegar, and tomato juice into blender. Add salt, black pepper, and cumin.
03 - Blend until completely smooth. Add additional tomato juice or cold water if thinner consistency desired.
04 - Taste gazpacho and adjust salt and pepper as needed.
05 - Transfer to container and refrigerate for at least 2 hours to allow flavors to develop fully.
06 - Stir chilled gazpacho thoroughly. Ladle into bowls or glasses. Top with diced vegetables, fresh herbs, and drizzle with olive oil.
# Expert Tips:
01 -
- It hits your table in under 30 minutes with zero actual cooking involved
- The flavor somehow gets better overnight, making it the perfect make-ahead lunch
02 -
- Room temperature vegetables blend better than cold ones straight from the fridge
- The soup continues to thin as it sits, so don't add too much liquid initially
03 -
- Use the ripest tomatoes you can find. They should feel heavy and give slightly when squeezed
- Let the gazpacho sit for at least 2 hours before serving