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Classic Gazpacho

This chilled Spanish soup combines fresh cucumbers, ripe tomatoes, and bell peppers blended into a smooth, icy consistency. The process involves chopping, blending, and seasoning, resulting in a vibrant, refreshing dish perfect for hot days or light appetizers. Its final texture is silky and cool, with bright flavors and a slight tang from vinegar.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably firm and fresh
  • 3 medium ripe tomatoes heirloom or any fragrant variety
  • 1 large bell peppers red or yellow for sweetness
  • 2 cloves garlic minced finely
  • 2 tablespoons sherry or red wine vinegar adjust to taste
  • 3 tablespoons olive oil good quality
  • 1 slice toasted bread or baguette optional, for thickness
  • to taste salt and pepper for seasoning

Equipment

  • Chef's Knife
  • Blender
  • Cutting Board
  • Measuring cups

Method
 

  1. Peel the cucumbers if they are mealy, then chop them into chunks. Place them in your blender.
  2. Core and chop the tomatoes into rough pieces. Add them to the blender with the cucumbers.
  3. Core and chop the bell peppers, then toss them into the blender along with the minced garlic.
  4. Add the vinegar and a pinch of salt and pepper. Blend everything until smooth and vibrant, about 30-40 seconds, creating a bright, colorful liquid.
  5. With the blender running, slowly pour in the olive oil to emulsify and add richness to the soup.
  6. If you prefer a thicker, heartier gazpacho, add a slice of toasted bread or a chunk of baguette into the blender and pulse a few times to incorporate.
  7. Taste the soup and adjust the seasoning with more salt, pepper, or vinegar as needed. Chill the gazpacho in the fridge for at least 2 hours to allow flavors to meld.
  8. Once chilled, give the soup a quick stir, then ladle into bowls. Garnish with a drizzle of olive oil or fresh herbs if desired, and serve immediately for a refreshing, icy experience.

Notes

For an extra burst of flavor, add finely chopped fresh herbs like basil or parsley just before serving. If the soup tastes too thick, thin it with a little cold water or more olive oil.