Gazpacho

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables: roughly chop the tomatoes, peel and roughly chop the cucumber, seed and roughly chop the red bell pepper, and peel the garlic. For the garnish, finely dice the extra cucumber and red bell pepper. Smaller pieces blend faster and give a smoother soup, which helps keep this beginner-friendly and within time.

   500 g ripe tomatoes, roughly chopped150 g cucumber, peeled and roughly chopped100 g red bell pepper, seeded and roughly chopped1 small garlic clove40 g cucumber, finely diced30 g red bell pepper, finely diced
2. 2

   Soak the bread in the cold water for 1 minute so it softens completely. This helps thicken the gazpacho and gives it a traditional silky body without needing long blending.

   30 g stale white bread, crust removed120 ml cold water
3. 3

   Add the tomatoes, cucumber, red bell pepper, garlic, soaked bread with its water, sherry vinegar, extra-virgin olive oil, salt, and black pepper to a blender. Blend on high for 1 to 2 minutes until completely smooth. Taste and adjust with a pinch more salt or a few drops more vinegar if needed; the flavor should be bright, savory, and slightly tangy.

   500 g ripe tomatoes, roughly chopped150 g cucumber, peeled and roughly chopped100 g red bell pepper, seeded and roughly chopped1 small garlic clove30 g stale white bread, crust removed120 ml cold water20 ml sherry vinegar30 ml extra-virgin olive oil4 g fine salt0.5 g ground black pepper
4. 4

   For the smoothest texture, pass the soup through a fine sieve if you like, pressing with a ladle; this is optional but very traditional. If the soup seems too thick, loosen it with 1 to 2 tablespoons of cold water. The finished gazpacho should pour easily but still feel velvety.

5. 5

   Serve immediately in chilled bowls or glasses, topped with the diced cucumber and red bell pepper and a small drizzle of olive oil. If you have a few extra minutes, chilling it briefly improves the flavor, but it is still delicious served right away.

   40 g cucumber, finely diced30 g red bell pepper, finely diced5 ml extra-virgin olive oil

Origin & History

Gazpacho comes from Andalusia in southern Spain, where it developed as a cooling dish for hot weather. Earlier versions were made with bread, garlic, oil, vinegar, and water; tomatoes were added after they became established in Spanish cooking, creating the red gazpacho now known worldwide.