Spain · Soups · Vegetarian
Gazpacho
Gazpacho is a refreshing cold soup that is perfect for hot summer days. It is made from fresh vegetables and flavored with olive oil and vinegar.
25 min 175 kcal 4 serves Medium🌿Vegetarian🇪🇸Spain★★★★★4.9· 7 reviews
Ingredients
ServingsMetric
- 1 kgripe tomatoes
- 1 cucumber
- 1 green bell pepper
- 1 red bell pepper
- ½ red onion
- 2 clovesgarlic
- 1 slicestale white bread, crustless
- ¼ cupvirgin olive oil
- 3 tbspred wine vinegar or sherry vinegar
- 1 tspsalt
- ½ tspfreshly ground black pepper
- ½ cupwater
Method
- Wash and chop the tomatoes, cucumber, green and red peppers, red onion and garlic.
- Soak the stale white bread in water for a few minutes, then squeeze out the excess liquid.
- In a blender, combine the tomatoes, cucumber, peppers, red onion, garlic and bread. Blend on high speed until smooth, about 2 minutes.
- While blending on low speed, gradually add the olive oil and vinegar. Continue blending until a smooth emulsion is obtained. Add water if needed to reach desired consistency.
- Strain the mixture through a sieve. Pour into a large pitcher and chill in the refrigerator for at least 2 hours or overnight. Taste and adjust seasoning before serving. Serve in chilled glasses or bowls.
FAQ
Bitterness in gazpacho most often comes from cucumber — especially the skin and seeds. Peel the cucumber and scoop out the seeds with a spoon before adding. Underripe tomatoes also add bitterness — choose ripe, soft ones with a deep red color (ideal: vine tomatoes or plum tomatoes). Add a pinch of sugar or a little honey at the end — it balances the acidity and removes bitterness. For bell pepper: remove the white ribs inside — that's where the bitter compounds are concentrated.
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Comments (4)
Uff con este calor un gazpacho bien frio es vida. Lo unico es que el pan hay que dejarlo en remojo bien rato, minimo 15 minutos sino queda con grumos
Perfecta para el verano. Le añado un poco de pepino extra y menos pan. Queda mas ligero y refrescante asi
Increíble receta, la mejor que he encontrado en internet. Lo hice para una cena con amigos y todos pidieron repetir. Mi secreto: dejo el pan remojando toda la noche en el tomate triturado, así la textura queda mucho más cremosa. Y el aceite de oliva tiene que ser virgen extra bueno, no escatiméis en eso que se nota muchísimo.
Season this gazpacho in stages, not all at once. I add salt three times: when the ripe tomatoes goes in, halfway through cooking, and a final adjustment right before serving. Each addition builds on the last.