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Authentic Spanish Gazpacho

Authentic Spanish Gazpacho

Discover the true essence of a Spanish summer with this Authentic Spanish Gazpacho recipe, a vibrantly chilled soup perfect for beating the heat and enjoying fresh, seasonal produce.
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Prep Time 30 minutes
Chilling Time 4 minutes
Course: Soup
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes ideally a mix of varieties for complexity (e.g., Roma, beefsteak, heirloom)
  • 1 medium cucumber peeled, seeded, and roughly chopped
  • 1 green bell pepper seeded and roughly chopped
  • 1/2 red onion roughly chopped
  • 2 cloves garlic peeled
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 slice day-old crusty bread optional, for thickening and texture
  • 1/2 cup cold water or more as needed

Equipment

  • Blender
  • Pitcher
  • Airtight container

Method
 

  1. Wash all your vegetables thoroughly. Core and roughly chop the ripe tomatoes. Peel, seed, and roughly chop the cucumber. Seed and roughly chop the green bell pepper. Peel and roughly chop the red onion. Peel the garlic cloves.
    2 pounds ripe tomatoes, 1 medium cucumber, 1 green bell pepper, 1/2 red onion, 2 cloves garlic
  2. If you’re using the bread for added texture and body, tear it into small pieces and soak it in a small bowl of water for about 5-10 minutes. Squeeze out any excess water before adding it to the blender.
    1 slice day-old crusty bread
  3. In a high-powered blender, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and garlic. Add the soaked bread (if using).
    2 pounds ripe tomatoes, 1 medium cucumber, 1 green bell pepper, 1/2 red onion, 2 cloves garlic, 1 slice day-old crusty bread
  4. Pour in the 1/4 cup of extra virgin olive oil and the sherry vinegar. Add the salt and black pepper.
    1/4 cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Begin blending on a low speed, gradually increasing to high. Blend until the mixture is as smooth as possible. This may take a few minutes, depending on your blender's power. If the gazpacho is too thick for your liking, gradually add the cold water, a little at a time, until you reach your desired consistency.
    1/2 cup cold water
  6. Once blended, taste the gazpacho and adjust the seasoning as needed. You may want to add more salt, pepper, or vinegar depending on your preference and the natural sweetness of your tomatoes.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons sherry vinegar
  7. Pour the blended gazpacho into a large pitcher or airtight container. Cover and refrigerate for at least 2-4 hours, or preferably overnight. Chilling allows the flavors to meld and deepen, and ensures it's served refreshingly cold.
  8. Before serving, give the gazpacho a good stir. Ladle into bowls. Drizzle with a little extra virgin olive oil and garnish with finely diced cucumber, bell pepper, onion, or a sprinkle of croutons, if desired.
    1/4 cup extra virgin olive oil

Notes

Store in an airtight container in the refrigerator for 3 to 5 days. Can be frozen for up to 2 months, but texture may change. Best served cold.
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