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spanish gazpacho recipe recipe

Vibrant Spanish Gazpacho (No-Cook Summer Soup)

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Gazpacho
  • 2 lbs ripe tomatoes Roma or vine-ripened, cored and roughly chopped
  • 1 medium English cucumber roughly chopped (no need to peel)
  • 1 large red bell pepper cored, seeded, and roughly chopped
  • 1/2 small red onion roughly chopped
  • 2 cloves garlic peeled and smashed
  • 2 tbsp sherry vinegar or red wine vinegar
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp black pepper freshly cracked
Optional Garnishes
  • Finely diced cucumber and red onion
  • Fresh basil or parsley
  • Croutons

Method
 

Blending the Vegetables
  1. Place the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic into a large blender or food processor.
  2. Add the sherry vinegar, salt, and black pepper. Blend on high for 1 to 2 minutes, or until the mixture is completely pureed and smooth. If your blender is small, you may need to do this in two batches.
Emulsifying and Chilling
  1. Turn the blender down to its lowest speed. Remove the small center cap from the blender lid and slowly, continuously drizzle in the 1/4 cup of olive oil while the machine runs. This creates a creamy emulsion. Blend for an additional 20 seconds.
  2. Transfer the gazpacho to an airtight container or a large pitcher. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to deepen and meld together.
  3. Once thoroughly chilled, taste the soup and add extra salt, pepper, or a splash more vinegar if needed. Pour into bowls or glasses, top with desired garnishes, and a final drizzle of olive oil. Serve cold.

Notes

• Chilling is mandatory! The soup will taste completely different (and much better) after resting in the fridge for a few hours.
• If you prefer a thinner consistency, you can blend in 1/4 cup of cold water.
• For an ultra-smooth, restaurant-style gazpacho, you can pass the blended soup through a fine mesh strainer before chilling to remove any remaining tomato skins or seeds.