Refreshing Chilled Spanish Gazpacho (Print)

A cool, blended vegetable soup perfect for hot summer days. Made with ripe tomatoes, cucumber, peppers, and a splash of olive oil and vinegar.

# What You 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

→ Bread

10 - 2 slices stale white bread, crusts removed, torn into pieces

→ Seasonings

11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin

→ Garnish

14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling

# How To Make It:

01 - Place the chopped tomatoes, cucumber, bell peppers, onion, and garlic into a blender. Add the torn bread pieces if using.
02 - Pour in the olive oil, vinegar, tomato juice, salt, black pepper, and cumin.
03 - Blend until completely smooth. For a thinner consistency, add additional tomato juice or cold water as needed.
04 - Taste the gazpacho and adjust salt and pepper levels as desired.
05 - Refrigerate for at least 2 hours to allow flavors to meld and develop fully.
06 - Stir well before serving. Ladle into bowls or glasses and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil.

# Expert Advice:

01 -
  • No cooking required, just blending and chilling, which means your kitchen stays cool even on the hottest days
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep or unexpected guests
02 -
  • The bread traditional in Spain is there as a thickener, not filler, so dont feel guilty about including it unless you have a dietary reason
  • Sherry vinegar is absolutely worth seeking out, it has this nutty complexity that red wine vinegar just cannot replicate
03 -
  • Use tomatoes at room temperature rather than straight from the fridge, they blend better and have more flavor
  • If your gazpacho tastes flat after chilling, try a tiny pinch more salt and a squeeze of lemon juice

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