This refreshing Gazpacho recipe is made from ripe summer vegetables blended into a chilled, smooth soup that’s perfect for hot days. It’s easy to make and packed with fresh flavor!
Let's make Gazpacho!
Let's make Gazpacho!Of all of the foods I loved while living in Spain, Gazpacho is the one that had a permanent spot in our fridge. I enjoyed it mostly as a cold drink, but I think it's so much fun to serve as a refreshing soup, too. Everyone could use an authentic gazpacho recipe because it's a great way to enjoy fresh summer produce and so easy to make; akk you need is Roma tomatoes, crisp cucumber, bell pepper and the help of a blender.
It’s naturally dairy-free and vegan, and the texture is silky smooth thanks to the soaked bread and extra virgin olive oil. Whether served as a chilled soup or a drinkable appetizer, it’s a healthy and inexpensive no-cook recipe that tastes like summer in a bowl.
Check out all of my Spanish recipes here and other soup recipes like Hungarian Goulash, Spanish Lentil Stew, or Roasted Cauliflower Soup!
How to make Gazpacho:
Prep Ingredients: Break the bread into small pieces, drizzle with ¼ cup water plus a splash of olive oil and let it soften. Wash produce. Peel the garlic (remove the core), quarter the tomatoes, peel and chop the cucumber, and chop the onion and bell pepper.
Blend: In a high powered blender, add bread, tomatoes, garlic, onion, bell pepper, cucumber, olive oil, vinegar, and water then blend really well, until very smooth. Strain for a silky texture (optional), adjust seasoning if needed, then chill for a few hours. Gazpacho can be served cold as a beverage or in a bowl garnished with diced veggies, croutons, or ham.
Follow me for more great recipes
Recipe
Gazpacho
Ingredients
- 3.5 oz stale white bread (I use 100 grams of a baguette, or about 1/4th of the baguette)
- ¼ cup water
- 1 Tablespoon olive oil
- 2 lb ripe Roma tomatoes
- 1-2 cloves garlic
- 1/4 cup chopped red onion
- 1 medium green bell pepper (140g)
- 1 medium cucumber (200g, 1/2lb)
- 3 Tablespoons extra virgin olive oil (50ml)
- 1 Tablespoon red wine vinegar
- 3 Tablespoons water (50ml)
- 1 teaspoon fine sea salt , or more to taste
For Garnish (if serving as a cold soup):
- diced onion, tomato, green bell pepper and cucumber
Instructions
- Prep Bread: Break the bread into small pieces. Drizzle it with ¼ cup water and some olive and set it aside, to soften the bread.3.5 oz stale white bread, ¼ cup water, 1 Tablespoon olive oil
- Prep Vegetables: Wash all vegetables well. Peel garlic and remove the center piece (since we’ll be eating it raw and don’t want it to make the gazpacho spicy). Cut tomatoes into quarters. Peel and chop the cucumber. Chop the onion and bell pepper.2 lb ripe Roma tomatoes, 1-2 cloves garlic, ¼ cup chopped red onion, 1 medium green bell pepper, 1 medium cucumber
- Blend: In a high powered blender, add bread, tomatoes, garlic, onion, bell pepper, cucumber, olive oil, vinegar and water and blend really well, until very smooth.3 Tablespoons extra virgin olive oil, 1 Tablespoon red wine vinegar, 3 Tablespoons water
- Strain: Pour mixture through a fine mesh strainer to remove any small seeds or pieces of veggie peel (if you like a thicker texture, you can serve the soup without straining it). Taste and add more salt or vinegar, if needed.1 teaspoon fine sea salt
- Refrigerate for a few hours to let the flavors blend and the soup chill.
- Serve cold, as a beverage, or in a soup bowl garnished with leftover diced veggies, or sometimes croutons or chopped pieces of ham.diced onion, tomato, green bell pepper and cucumber
Notes
Nutrition
Follow Me
This post contains affiliate links.
