Gazpacho Recipe

Spanish · Soup · 20 min total

A refreshing cold soup from Andalusia, perfect for hot summer days. This no-cook recipe blends ripe tomatoes, cucumber, and bell peppers into a smooth, flavorful soup.

Ingredients

• 2 pounds ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled, seeded, and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1 small red onion, roughly chopped
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper

Instructions

1. Combine tomatoes, cucumber, bell pepper, onion, and garlic in a large bowl. Add olive oil, vinegar, salt, cumin, and black pepper. Toss to coat.
2. Working in batches, transfer the mixture to a blender and blend until smooth. For a thinner soup, add a few tablespoons of cold water.
3. Taste and adjust seasoning with more salt or vinegar if needed.
4. Pour the gazpacho into a container and refrigerate for at least 2 hours, or until thoroughly chilled. Serve cold.

Tips

• For best flavor, use ripe, in-season tomatoes.
• Garnish with diced cucumber, croutons, or a drizzle of olive oil.
• Store in the refrigerator for up to 3 days; stir before serving.

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