Refreshing Chilled Spanish Gazpacho (Printable)
A refreshing, chilled Spanish soup made from blended raw vegetables—perfect for hot summer days.
# Ingredient List:
→ Vegetables
01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled
→ Liquids
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups tomato juice (unsalted or low sodium)
→ Bread
10 - 2 slices stale white bread, crusts removed, torn into pieces (optional)
→ Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)
→ Garnish
14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling
# How to Make:
01 - Place chopped tomatoes, cucumber, bell peppers, onion, and garlic in blender. Add bread pieces if using for extra body.
02 - Pour in olive oil, vinegar, and tomato juice. Add salt, black pepper, and cumin if desired.
03 - Blend until completely smooth. Add additional tomato juice or cold water if thinner consistency is preferred.
04 - Taste gazpacho and adjust salt and pepper as needed.
05 - Refrigerate for at least 2 hours to allow flavors to develop and meld together.
06 - Stir chilled gazpacho thoroughly before serving. Ladle into bowls or glasses and garnish with diced vegetables, fresh herbs, and olive oil drizzle.
# Helpful Tips:
01 -
- No cooking required—just blend, chill, and serve when temperatures climb
- Use up that glut of ripe tomatoes from the garden or farmers market
02 -
- The gazpacho thickens as it sits—thin with water before serving if needed
- Superfine straining creates an elegant restaurant style texture
03 -
- Chill your serving bowls in the freezer for 15 minutes
- Grate a little raw garlic into the garnish for an aromatic top note