Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 140 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 large ripe tomatoes (cored and chopped); 1 large cucumber (peeled and chopped); 1 large red bell pepper (seeded and chopped); 1 small red onion (chopped); 2 cloves garlic (minced); 3 tablespoons olive oil (extra virgin); 2 tablespoons red wine vinegar; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1 cup cold water

140 min 6 servings Easy

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Gazpacho

A refreshing and vibrant cold soup perfect for hot summer days.

Prep

20 min

Total

140 min

Servings

Difficulty

Easy

Gazpacho is a classic cold soup originating from the Andalusian region of Spain. This refreshing dish is perfect for hot summer days, where its vibrant flavours and cooling properties offer a delightful reprieve from the heat. Made primarily from raw vegetables such as tomatoes, cucumbers, and peppers, gazpacho is both nutritious and delicious. Its simplicity and ease of preparation make it a favourite for gatherings and family meals alike.

Instructions

Prepare the vegetables

Core and chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, and chop the red onion.

Pro tip: Use fresh, ripe tomatoes for the best flavour.

Combine ingredients

In a blender, combine chopped tomatoes, cucumber, red bell pepper, onion, and garlic.

Pro tip: Blend in batches if necessary to avoid overfilling the blender.

Blend until smooth

Blend the ingredients on high speed until smooth and no chunks remain.

Pro tip: For a chunkier texture, pulse the ingredients instead of blending completely.

Season the gazpacho

Add olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again to fully incorporate the seasonings.

Pro tip: Adjust seasoning to taste after blending.

Add cold water

Pour in cold water to reach your desired consistency, blending until combined.

Pro tip: The soup should be smooth and slightly thick, not watery.

Chill the gazpacho

Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours before serving.

Pro tip: Chilling allows the flavours to meld together.

💡

Tips & Tricks

Use ripe, in-season tomatoes for the best flavour.
Chill the gazpacho for a few hours to enhance the taste.
Adjust the seasoning after chilling as flavours develop.
Serve with crusty bread for a complete meal.

Frequently Asked Questions

What is the best recipe for gazpacho?

The best gazpacho recipe includes ripe tomatoes, cucumber, red bell pepper, onion, garlic, olive oil, red wine vinegar, and seasonings blended until smooth.

How long should I chill gazpacho?

Chill gazpacho for at least 2 hours to allow the flavours to meld and enhance.

Can I make gazpacho ahead of time?

Yes, gazpacho can be made ahead and stored in the fridge for up to 3 days.

What can I serve with gazpacho?

Serve gazpacho with crusty bread or a light salad for a complete meal.

Can I use a food processor instead of a blender?

Yes, a food processor can be used, but the soup may have a chunkier texture.

Serving Suggestions

Serve your gazpacho chilled, garnished with freshly chopped herbs or a drizzle of olive oil for added richness. Pair it with crusty bread or a light salad for a fulfilling meal. Gazpacho can be prepared ahead of time and stored in the refrigerator for up to 3 days. The flavours will deepen, making it taste even better the next day!

Nutrition per serving

Calories

Protein

Fat

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