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Classic Spanish Gazpacho – vegetarian recipe
Stav Kogan

Classic Spanish Gazpacho

A vibrant, chilled, no-cook soup celebrating peak-season produce. This authentic Spanish Gazpacho recipe is incredibly easy and delivers a refreshing flavor explosion that will transport you to a sun-drenched Spanish patio.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • For the Gazpacho (Serves 6-8)
  • 7 to 8 medium ripe tomatoes, about 2 lbs / 900g (31.7 oz)
  • 2 medium cucumbers, about 1 lb / 450g
  • 1 green bell pepper
  • 1 small onion
  • 2 to 3 cloves garlic
  • 1½ slices stale French bread, about 2 oz / 60g
  • 1½ cups / 360 ml (12.2 fl oz) cold water, plus more if needed
  • 6 Tbs. / 90 ml (3 fl oz) extra-virgin olive oil
  • 4 to 5 Tbs. / 60-75 ml (2.5 fl oz) sherry or red wine vinegar, to taste
  • 3 tsp . / 15g (0.53 oz) salt, or to taste
  • 2 tsp . / 4g (0.14 oz) sweet paprika
  • 1 pinch ground cumin
  • Freshly ground black pepper, to taste
  • For the Garnish (Optional)
  • Homemade or store-bought croutons
  • Finely chopped onion
  • Finely chopped red and green bell peppers
  • Finely chopped cucumber
  • Finely chopped tomato
  • for Perfect Gazpacho
  • Use the ripest, in-season tomatoes you can find. Heirloom or vine-ripened varieties will give your gazpacho the deepest, sweetest flavor.
  • For an ultra-smooth, restaurant-quality gazpacho, pass the puréed soup through a fine-mesh sieve before chilling to remove any remaining skins or seeds.
  • Use a quality Spanish sherry vinegar (vinagre de Jerez) for the most authentic and nuanced flavor. It adds a nutty complexity that red wine vinegar can't quite match.

Method
 

  1. Prepare the vegetables. Roughly chop the tomatoes, cucumbers, bell pepper, and onion.
  2. Mince or press the garlic. Cube the stale bread.
  3. Blend in batches. To avoid overloading your blender, combine a portion of the chopped vegetables, garlic, and bread with a little of the cold water.
  4. Blend on high until completely smooth.
  5. Pour the purée into a large bowl and repeat with the remaining .
  6. Emulsify and season.
  7. Pour the olive oil and vinegar into the puréed soup.
  8. Add the salt, paprika, cumin, and a generous amount of black pepper.
  9. Whisk vigorously until the soup is creamy and well-combined.
  10. Taste and chill.
  11. Adjust seasoning with more salt, vinegar, or pepper as needed. If the soup is too thick, whisk in a bit more cold water.
  12. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
  13. Serve. Ladle the chilled gazpacho into bowls.
  14. Serve with a platter of the chopped garnishes on the side for everyone to top their own.
  15. Don't skip the chilling time! This is crucial for the flavors to meld and develop. A minimum of two hours is good, but chilling it overnight is even better.

Nutrition

Calories: 185kcalCarbohydrates: 13gProtein: 3gFat: 14g

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