Refreshing Chilled Spanish Gazpacho (Printer-Friendly)
A refreshing, chilled Spanish soup made from blended raw vegetables—perfect for hot summer days.
# What You'll Need:
→ Vegetables
01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled
→ Liquids
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar (or red wine vinegar)
09 - 2 cups tomato juice (unsalted or low sodium, if preferred)
→ Bread
10 - 2 slices stale white bread, crusts removed, torn into pieces (optional for extra body)
→ Seasonings
11 - 1 teaspoon salt (more to taste)
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)
→ Garnish
14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil (for drizzling)
# How-To Steps:
01 - Place the chopped tomatoes, cucumber, bell peppers, onion, and garlic into a blender. If using bread for extra body, add the torn pieces to the blender as well.
02 - Pour in the olive oil, vinegar, and tomato juice. Add the salt, black pepper, and cumin if using.
03 - Blend on high speed until completely smooth and emulsified. For a thinner consistency, add additional tomato juice or cold water as needed.
04 - Taste the gazpacho and adjust salt, pepper, or vinegar to your preference. The flavors will intensify during chilling.
05 - Transfer the soup to a sealed container and refrigerate for at least 2 hours, or until thoroughly chilled. This resting period allows the flavors to develop fully.
06 - Stir the chilled gazpacho before serving. Ladle into bowls or glasses, then top with diced cucumber, tomato, bell pepper, and fresh herbs. Finish with a drizzle of olive oil.
# Expert Advice:
01 -
- No cooking required, just blending and chilling, perfect when you cannot bear to turn on the stove
- The longer it sits in the fridge, the better it tastes, making it ideal for make ahead meals
02 -
- The temperature of your ingredients matters, start with cold vegetables for faster chilling time
- Gazpacho tastes completely different after a few hours in the fridge, so do not rush this step
03 -
- Make a double batch and keep it in the fridge for healthy instant meals all week
- Use the highest quality olive oil you can afford since the flavor really shines through