spanishgazpachotomatopaleocold-soupsummerno-cook

Gazpacho

Name: Gazpacho
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g ripe tomatoes, roughly chopped; 180 g cucumber, peeled and roughly chopped; 120 g red bell pepper, seeded and roughly chopped; 1 small (4 g) garlic clove, roughly chopped; 20 ml sherry vinegar; 45 ml extra-virgin olive oil; 60 ml cold water; 4 g fine sea salt; 10 ml extra-virgin olive oil; 30 g cucumber, very finely diced; 20 g red bell pepper, very finely diced

This gazpacho is cool, silky, and intensely refreshing, with sweet ripe tomatoes balanced by cucumber, red pepper, fruity olive oil, and sharp sherry vinegar. It is a fast, no-cook soup that tastes vibrant and clean, perfect for a light summer meal.

15 min

2 servings

257 kcal

Spanish

Ingredients

Soup base

500 gripe tomatoes, roughly chopped
180 gcucumber, peeled and roughly chopped
120 gred bell pepper, seeded and roughly chopped
1 small (4 g)garlic clove, roughly chopped
20 mlsherry vinegar
45 mlextra-virgin olive oil
60 mlcold water
4 gfine sea salt

To finish

10 mlextra-virgin olive oil
30 gcucumber, very finely diced
20 gred bell pepper, very finely diced

Instructions

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.
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.
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
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.

Nutrition per serving

257 kcal

Calories

Protein

13g

Carbs

22g

Fat

Fiber

Notes

•For the best beginner-friendly result, use fully ripe, fragrant tomatoes; underripe tomatoes make flat gazpacho.
•Chill the vegetables beforehand if you want the soup cold without adding ice, which would dilute the flavor.
•If you prefer a thinner gazpacho, blend in 20-40 ml more cold water.
•A short 15-30 minute chill improves flavor, but this version is designed to be ready within 15 minutes total.

Background

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.

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