Traditional Gazpacho Recipe
This traditional gazpacho recipe is a cold Spanish soup made with ripe tomatoes, cucumber, pepper, onion, garlic, olive oil, vinegar, and bread. Smooth and refreshing, it is served well chilled with finely chopped vegetables on top.
Ingredients
For the Gazpacho
- 500 g ripe tomatoes
- 1 clove garlic
- 40 g onion
- 50 g red bell pepper or green bell pepper
- 70 g cucumber
- 1¼ teaspoon salt
- 70 ml extra virgin olive oil
- 30 ml sherry vinegar
- 3 slice bread
- 150 ml cold water
- 150 ml cold water
For the Topping
- 40 g onion chopped
- 40 g green bell pepper chopped
- 40 g cucumber chopped
- 40 g tomatoes chopped
- 1 tablespoon extra virgin olive oil
Instructions
- Cut the 17.6 oz (500 g) ripe tomatoes in half and place them in a blender. Add the 1 garlic clove, 1.4 oz (40 g) onion, 1.8 oz (50 g) red bell pepper, and 2.5 oz (70 g) cucumber.
- Add 1¼ teaspoons salt, ¼ cup (70 ml) extra virgin olive oil, and 2 tablespoons (30 ml) sherry vinegar. Tear the 3 slices of bread into pieces and add them to the blender. Pour in ⅔ cup (150 ml) cold water and blend until completely smooth.
- Pass the gazpacho through a sieve into a bowl to remove skins and seeds. Stir in the remaining ⅔ cup (150 ml) cold water until the soup reaches a smooth consistency.
- Finely chop 1.4 oz (40 g) onion, 1.4 oz (40 g) green bell pepper, 1.4 oz (40 g) cucumber, and 1.4 oz (40 g) tomatoes. Chill the gazpacho well, then serve cold, topped with the chopped vegetables and 1 tablespoon extra virgin olive oil.
Notes
Blend Until Completely Smooth: I like to let the blender run for about a minute so the tomatoes, bread, and vegetables turn into a silky, smooth gazpacho.
Strain for a Classic Texture: I pass the soup through a sieve because it removes tomato skins and seeds and gives the gazpacho a very smooth, traditional finish.
Chill Before Serving: I always let the gazpacho chill in the fridge for at least an hour so the flavors blend together and the soup tastes refreshing and balanced.
Adjust the Consistency if Needed: If the gazpacho thickens in the fridge, I like to stir in a splash of cold water to bring it back to the perfect texture before serving.
Nutrition
Calories: 273kcal | Carbohydrates: 19g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 840mg | Potassium: 466mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1574IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 1mg