Gazpacho Recipe

The Gazpacho recipe is a refreshing, no-cook Spanish soup, perfect for hot summer days. Made with ripe tomatoes, cucumber, bell peppers, and garlic, it delivers a flavorful balance of tangy and savory tastes. Olive oil and vinegar add richness and brightness, while chilled water ensures a light consistency. This dish originates from Andalusia, evolving into the vibrant, tomato-based soup we enjoy today. Easy to prepare, it requires minimal equipment and time, making it an ideal appetizer or light meal. Serve it with fresh herbs or croutons for added texture and flavor. Enjoy the essence of Spain with this delightful Gazpacho recipe.

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Prep Time 15

Total Time 1 15

Course Appetizer

Cuisine Spanish

Servings 4

Calories 180 kcal

Equipment

Blender or food processor
Large bowl
Fine sieve (optional)
Knife and cutting board

Ingredients

4 large ripe tomatoes (peeled and chopped)
1 cucumber (peeled, deseeded, and chopped)
1 red bell pepper (deseeded and chopped)
1 small onion (chopped)
2 garlic cloves (minced)
3 tbsp olive oil
2 tbsp red wine vinegar
1 cup bread cubes (day-old bread, soaked in water)
Salt and pepper to taste
Ice-cold water as needed
Fresh basil or parsley (for garnish)

Instructions

Step 1: Prepare the Vegetables
Chop the tomatoes, cucumber, red bell pepper, onion, and garlic into small pieces to ease blending. Soak the bread cubes in water for a few minutes, then squeeze out the excess water.
Step 2: Blend the Ingredients
In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread. Add olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
Step 3: Adjust the Consistency
If the Gazpacho is too thick, add some ice-cold water to reach your desired consistency. Blend briefly to mix.
Step 4: Chill the Gazpacho
Transfer the soup to a large bowl and cover. Refrigerate for at least 1 hour to let the flavors develop.
Step 5: Serve and Garnish
Before serving, stir the soup and adjust seasoning if needed. Pour into bowls and garnish with a drizzle of olive oil and chopped basil or parsley.

Notes

Use the ripest tomatoes: Flavor-packed tomatoes are key to a rich Gazpacho.
Blend thoroughly: A smooth texture makes the soup more enjoyable. For an ultra-smooth finish, strain the soup through a fine sieve.
Balance acidity: Red wine vinegar enhances flavor but should not overpower the dish. Adjust as needed.
Chill well: Let the Gazpacho rest in the fridge to allow the flavors to meld perfectly.
Customize toppings: Add croutons, diced vegetables, or even shrimp for a creative twist.