Gazpacho

Cooking & Recipes | Spain

Cooking & Recipes | Spain

Classic Spanish gazpacho with ripe tomatoes, cucumbers, bell peppers, and onions
Nutrition information

% of daily allowance

Protein
3 oz
6 %
Fat
7 oz
11 %
Sugar
9 oz
18 %
Carbohydrates
29 oz
23 %

Gazpacho Recipe – Classic Spanish Cold Soup

Gazpacho, a refreshing cold soup from Spain, is perfect for hot summer days. This gazpacho recipe combines ripe tomatoes, cucumbers, bell peppers, and onions, blended into a smooth and flavorful dish. Discover how to make this classic Spanish gazpacho with our easy-to-follow instructions.

 

Prep Time: 20 mins
Cooking Time: 0 mins
Total: 2 hours 20 minutes (including chilling time) mins

Ingredients

  • 6 ripe medium-sized tomatoes, cored and roughly chopped
  • 1 cucumber, peeled, seeded, and roughly chopped
  • 1 bell pepper (red or green), seeded and roughly chopped
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, minced
  • 3 cups tomato juice
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: A few drops of Tabasco sauce or another hot sauce for a kick
  • 1/2 cup stale bread, crust removed, soaked in water and squeezed dry (optional for thicker texture)

Instruction:

  1. Blend Ingredients: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, and bread (if using). Process until the mixture becomes a thick liquid.
  2. Add Liquids: Pour in the tomato juice, red wine vinegar, and extra-virgin olive oil. Blend until smooth.
  3. Season: Add salt, freshly ground black pepper, and Tabasco sauce (if using). Blend again to mix.
  4. Chill: Pour the gazpacho into a large bowl and refrigerate for at least 2 hours or overnight to allow flavors to meld.
  5. Serve: Before serving, taste and adjust the seasoning if necessary. Serve chilled, drizzled with a bit of olive oil.

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