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Classic Spanish Cold Gazpacho Recipe

Classic Spanish Cold Gazpacho Recipe

Welcome to our sunny kitchen today. We are making a Classic Spanish Cold Gazpacho Recipe. This soup is perfect for summer days.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Soup
Cuisine Spanish
Servings 4
Calories 150 kcal

Equipment

  • Blender
  • Large Bowl
  • Sharp Knife
  • Cutting Board
  • Fine Mesh Sieve
  • Measuring Spoons
  • Glass Jar

Ingredients
  

  • 2 lbs Ripe Tomatoes
  • 1 unit English Cucumber
  • 1 unit Green Bell Pepper
  • 0.5 unit Red Onion
  • 2 cloves Garlic Cloves
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Sherry Vinegar
  • 1 tsp Sea Salt
  • 1 slice Stale Bread
  • 0.5 cup Water

Instructions
 

  1. Step 1

    Wash all your fresh vegetables very well. Use cold running water for this task. Dry them with a clean paper towel now. This keeps the flavors very bright.
  2. Step 2

    Core the tomatoes and peel the cucumber. Chop them into small rough chunks. Place them into your large mixing bowl. The size does not need to be perfect.
  3. Step 3

    Seed the green bell pepper carefully. Dice the pepper and the red onion next. Add these to the bowl with the tomatoes. The colors will look very beautiful together.
  4. Step 4

    Place all chopped vegetables into the blender. Add the peeled garlic and stale bread. Ensure the blender is not too full. Work in batches if you need to.
  5. Step 5

    Pour in the olive oil and vinegar. Add a big pinch of sea salt now. This is where the magic starts happening. The smell will be very fresh.
  6. Step 6

    Blend the mixture on a high speed. Stop when the soup is very smooth. It should look creamy and light orange. This takes about two minutes usually.
  7. Step 7

    Pour the soup through a mesh sieve. Use a spoon to push it through. This removes any skin or seeds left. Your soup will be silky and soft.
  8. Step 8

    Transfer the gazpacho to a large jar. Put it in the fridge for two hours. It must be very cold before you eat. This allows the flavors to blend.

Notes

➜ Use the ripest tomatoes you can find today.
➜ Chill the soup for at least two hours.
➜ Peel the cucumber to avoid any bitter taste.
➜ Add more water if you want thinner soup.
➜ Season with extra salt right before you serve.
➜ Use high quality olive oil for better flavor.
➜ A splash of water helps the blender spin.
➜ Serve it in chilled bowls for extra frostiness.
Keyword Classic Spanish Cold Gazpacho Recipe