Gazpacho is a refreshing, uncooked, puréed vegetable soup, traditionally eaten chilled during the hot summers of southern Spain. It’s a simple celebration of ripe tomatoes, garlic, and high-quality olive oil.
Ingredients
| Component | Quantity | Notes |
| Ripe Red Tomatoes | 2 lbs (about 4 large) | Roughly chopped (Maturity is key). |
| Cucumber | 1/2 large | Peeled and roughly chopped. |
| Green Bell Pepper | 1/2 | Roughly chopped. |
| Stale Crusty Bread | 1 slice | Soaked in water (gives body, optional for gluten-free). |
| Garlic Cloves | 1-2 | Peeled. |
| Extra Virgin Olive Oil | 1/4 cup | Use high-quality oil. |
| Sherry Vinegar | 2 tbsp | Essential for authentic flavor (or red wine vinegar). |
| Cold Water | 1/4 cup | Or as needed. |
| Salt | To taste | |
| Garnish: | Croutons, finely diced cucumber, and pepper. |
Instructions
- Prepare Vegetables: Roughly chop all the vegetables (tomatoes, cucumber, and pepper). The blender will do the rest.
- Blend: In a high-speed blender, combine the chopped vegetables, the soaked and squeezed bread slice (if using), garlic, salt, and half of the olive oil.
- Purée and Emulsify: Blend until completely smooth. While the blender is running, slowly drizzle in the remaining olive oil and the sherry vinegar. Add a splash of cold water if the mixture is too thick.
- Strain and Chill: Pour the blended mixture through a fine-mesh sieve into a bowl, pushing the pulp through with a spoon. This ensures a velvety smooth texture. Cover and chill for at least 4 hours, or preferably overnight. The soup must be served very cold.
- Serve: Taste and adjust seasoning (vinegar/salt) just before serving. Serve in small bowls, drizzled with a little olive oil and garnished with finely diced vegetables and croutons.
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