Classic Gazpacho Cold Spanish Soup (Printable Page)
# What You Need:
→ Vegetables
01 -
6 ripe tomatoes (about 800 g), cored and chopped
02 -
1 medium cucumber (about 200 g), peeled, seeded, and chopped
03 -
1 small red bell pepper, seeded and chopped
04 -
1 small green bell pepper, seeded and chopped
05 -
1 small red onion, peeled and chopped
06 -
2 garlic cloves, peeled
→ Liquids & Seasonings
07 -
3 tablespoons extra virgin olive oil
08 -
2 tablespoons sherry vinegar (or red wine vinegar)
09 -
1 teaspoon sea salt
10 -
1/4 teaspoon freshly ground black pepper
11 -
1/4 teaspoon ground cumin (optional)
12 -
2 slices day-old country bread (about 60 g), crusts removed
13 -
1 cup cold water (plus more as needed)
→ Garnishes
14 -
Diced cucumber
15 -
Diced red bell pepper
16 -
Diced red onion
17 -
Fresh parsley or basil leaves
18 -
Extra virgin olive oil, for drizzling
# How to Make It:
01 -
Place the bread in a bowl and soak with 1 cup cold water for 2 minutes, then squeeze out most of the liquid and tear into pieces.
02 -
In a blender or food processor, combine the soaked bread, tomatoes, cucumber, bell peppers, onion, garlic, olive oil, vinegar, salt, pepper, and cumin (if using). Blend until smooth.
03 -
Taste and adjust seasoning, adding more salt, vinegar, or olive oil as desired. If the soup is too thick, blend in a little more cold water until you reach your preferred consistency.
04 -
Transfer the soup to a large bowl, cover, and refrigerate for at least 2 hours, or until well chilled.
05 -
Stir the gazpacho before serving. Ladle into bowls and top with diced cucumber, bell pepper, onion, fresh herbs, and a drizzle of olive oil.
# Helpful Tips:
01 -
For a smoother texture, strain the blended soup through a fine sieve before chilling.
02 -
For extra flavor, use very ripe summer tomatoes.
03 -
Serve with crusty bread or as a starter for grilled dishes.
04 -
Sherry vinegar is traditional, but red wine vinegar works well as a substitute.