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Classic Gazpacho

This refreshing cold soup is made by blending ripe tomatoes, crisp cucumber, and sweet bell peppers into a slightly chunky, vibrant mixture. The dish highlights raw vegetable textures and bright flavors, finished with a drizzle of olive oil and a splash of vinegar for a tangy finish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe tomatoes preferably heirloom or vine-ripened
  • 1 medium cucumber firm, peeled or unpeeled
  • 1 red or yellow bell pepper bell pepper seeded and chopped
  • 2 cloves garlic crushed and let sit for a minute
  • 2 tablespoons sherry or red wine vinegar adjust to taste
  • 2 tablespoons olive oil good quality for richer flavor
  • 1 slice crusty bread optional for thickness

Equipment

  • Cutting board
  • Chef's knife
  • Blender or Food Processor
  • Measuring cups and spoons
  • Mixing bowl

Method
 

  1. Roughly chop the tomatoes, squeezing out some of their juices into a bowl, and place them in your blender or food processor.
  2. Peel or leave the cucumber skins on, then roughly chop and add to the blender with the tomatoes.
  3. Seed and chop the bell pepper into small pieces, then add to the blender for a touch of sweetness and color.
  4. Crush the garlic cloves, then let them sit for a minute to mellow their sharpness before adding to the blender.
  5. Add the vinegar and a pinch of salt, then blend the mixture until it’s slightly chunky but well combined, about 20-30 seconds.
  6. Pour in the olive oil and blend again briefly to incorporate, producing a glossy, slightly textured mixture.
  7. If using bread for thickness, tear it into pieces and add to the blender, then blend until smooth and creamy.
  8. Taste the soup and adjust with more vinegar or salt if needed, blending briefly to mix in any adjustments.
  9. Transfer the gazpacho to a bowl, cover, and chill in the refrigerator for at least 2 hours to let flavors meld.
  10. Serve the gazpacho cold, garnished with a drizzle of olive oil or fresh herbs if desired, and enjoy its bright, textured flavor.