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Classic Spanish Gazpacho – vegetarian recipe
Stav Kogan

Classic Spanish Gazpacho

A refreshing, no-cook chilled soup bursting with the flavors of a sun-ripened garden. This classic Spanish recipe is beautifully simple, relying on the quality of its fresh ingredients to truly shine.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs (900 g / 31.7 oz) ripe tomatoes, roughly chopped
  • 1 medium cucumber, peeled and diced
  • 2-3 slices day-old bread, crusts removed and torn
  • 1/4 cup (60 ml) extra virgin olive oil, plus more for garnish
  • 2 tbsp (30 ml) sherry vinegar or red wine vinegar
  • 1-2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • For the absolute best flavor, use the ripest, in-season tomatoes you can find, like Roma or heirloom varieties.
  • For a spicy kick, add half a seeded jalapeño or serrano chile to the blender with the other .

Method
 

  1. Combine the chopped tomatoes, cucumber, torn bread, olive oil, vinegar, and garlic with 1 cup (240 ml) of cold water in a high-speed blender.
  2. Blend on high speed until the mixture is completely smooth and creamy. If the gazpacho seems too thick, add a little more cold water until you reach your desired consistency.
  3. Taste the soup and season generously with salt and freshly ground black pepper as needed.
  4. Adjust the vinegar if you'd like more tang.
  5. Serve immediately for a fresh, vibrant soup, or for best results, chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Garnish with a final drizzle of extra virgin olive oil before serving.
  7. Don't skip the day-old bread! It's the traditional secret to thickening the soup and giving it a silky, creamy texture.
  8. Let the gazpacho chill for at least an hour before serving. This rest period allows all the fresh, vibrant flavors to meld together beautifully.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18g

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