Gazpacho
Jump to recipeIngredients
- 2 pounds (900g) ripe tomatoes, roughly chopped
- 1 red bell pepper (7.1 oz), roughly chopped
- 1 cucumber (11 oz), roughly chopped
- 1/2 red onion (2.6 oz), roughly chopped
- 2 cloves garlic, minced
- 1/4 cup (60ml) extra virgin Spanish olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 cup (240ml) tomato juice or vegetable broth
- 1 slice day-old Spanish bread (1 ¾ oz), torn into pieces
- 1 teaspoon (5g) sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin (optional)
- Pinch of paprika
- Ice cubes for serving
Instructions
- 1
Combine the torn bread with 1/4 cup (60ml) of tomato juice or broth in a bowl and let it soak for 5 minutes until soft and saturated.
- 2
Add the chopped tomatoes, red bell pepper, cucumber, red onion, and minced garlic to a large blender or food processor.
- 3
Add the soaked bread along with its liquid, olive oil, red wine vinegar, remaining tomato juice, salt, pepper, and cumin if using.
- 4
Blend on high speed for 60 to 90 seconds until the mixture reaches a smooth but slightly textured consistency—it should not be completely puréed.
- 5
Pour the gazpacho through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid while leaving some texture; alternatively, skip straining for a chunkier version.
- 6
Taste and adjust seasoning with additional salt, vinegar, or olive oil as needed; the flavors should be bright and balanced.
- 7
Cover and refrigerate for at least 2 hours, or until the soup reaches 45°F (7°C) or below.
- 8
Stir well before serving and ladle into chilled bowls, adding a few ice cubes to each serving.
- 9
Drizzle with additional olive oil and garnish with diced tomato, cucumber, bell pepper, croutons, or a hard-boiled egg if desired.