Gazpacho

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables: roughly chop the tomatoes, cucumber, red bell pepper, and garlic for blending. Finely dice the cucumber and red bell pepper for the garnish. Using very ripe tomatoes gives the soup natural sweetness and the best color.

   500 g ripe tomatoes, roughly chopped180 g cucumber, peeled and roughly chopped120 g red bell pepper, seeded and roughly chopped1 small (4 g) garlic clove, roughly chopped30 g cucumber, very finely diced20 g red bell pepper, very finely diced
2. 2

   Blend the soup base: add the tomatoes, cucumber, red bell pepper, garlic, sherry vinegar, extra-virgin olive oil, cold water, and fine sea salt to a blender. Blend on high for 45-60 seconds until completely smooth and slightly frothy. If your blender is less powerful, blend a little longer for a silkier texture.

   500 g ripe tomatoes, roughly chopped180 g cucumber, peeled and roughly chopped120 g red bell pepper, seeded and roughly chopped1 small (4 g) garlic clove, roughly chopped20 ml sherry vinegar45 ml extra-virgin olive oil60 ml cold water4 g fine sea salt
3. 3

   Taste and adjust the balance. The gazpacho should taste bright, rounded, and well seasoned; add a pinch more salt or a few drops more vinegar only if needed. For an especially refined finish, pass it through a fine sieve, pressing gently with a ladle.

4. 4

   Serve immediately in chilled bowls or glasses. Spoon the diced cucumber and red bell pepper on top and drizzle with the remaining extra-virgin olive oil. Serve cold.

   10 ml extra-virgin olive oil30 g cucumber, very finely diced20 g red bell pepper, very finely diced

Origin & History

Gazpacho is a classic cold soup from Andalusia in southern Spain, created as a refreshing way to use ripe summer produce in hot weather. The modern tomato-based version became popular after tomatoes and peppers from the Americas were incorporated into Spanish cooking.