Spanish Gazpacho
Gazpacho is a vibrant and refreshing Spanish chilled tomato soup blended from ripe tomatoes, cucumber, red pepper, and extra virgin olive oil. It is the ultimate no-cook summer soup that is served ice cold and delivers a burst of bright Mediterranean flavor in every sip.
A bright and refreshing Spanish chilled tomato soup that requires zero cooking and is perfect for summer.
Nutrition per serving
Ingredients
base
vegetables
fat
seasoning
aromatics
Instructions
Blend All Vegetables
Place the chopped tomatoes, cucumber, red bell pepper, and garlic clove into a high-powered blender. Blend on high speed for about 2 minutes until the mixture is completely smooth and no large chunks remain.
Emulsify with Olive Oil
With the blender running on low speed, slowly drizzle in the extra virgin olive oil to emulsify it into the soup. This creates a silky and slightly creamy consistency. Add the sherry vinegar and blend for another 30 seconds.
Season and Strain
Season the soup generously with salt and a pinch of black pepper. Taste and add more vinegar if you want a sharper brightness. For an ultra-smooth restaurant-quality result, pass the soup through a fine mesh strainer pressing all the liquid through.
Chill and Serve
Transfer the gazpacho to a covered container and refrigerate for at least 2 hours before serving so the flavors can meld and the soup becomes properly chilled. Serve in bowls or glasses drizzled with a little olive oil and topped with diced cucumber and croutons.
Substitutions
Common mistakes
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