Spanish 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 starter.
20
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 lbs ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 cup cold water
- Optional: 1 slice stale bread, crust removed, soaked in water
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, cumin, and water in a blender. If using bread, squeeze out excess water and add it.
- Blend on high until completely smooth, about 2 minutes. Taste and adjust seasoning.
- Strain through a fine-mesh sieve for a silky texture, pressing with a spatula to extract all liquid. Discard solids.
- Chill gazpacho in the refrigerator for at least 2 hours, or overnight. Serve cold in bowls with desired garnishes.
Tips
- Garnish with diced cucumber, bell pepper, croutons, or a drizzle of olive oil.
- For best flavor, use vine-ripened tomatoes and let the gazpacho rest overnight.
- Store in an airtight container in the fridge for up to 3 days.
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