Gazpacho

About This Recipe

Gazpacho is the soul of Andalusian summer. Ripe tomatoes, cucumber, bell pepper, and bread are blended into a silky, chilled soup that's served ice-cold, often garnished with diced vegetables, croutons, and a drizzle of olive oil. It's light, refreshing, and deeply flavored.

Ingredients

Serves 4

• 800 gripe tomatoes
• 1 mediumcucumber
• 1 red bellpepper
• 1 slicestale bread (crusts removed)
• 2 clovesgarlic
• 3 tbspextra-virgin olive oil
• 2 tbspred wine vinegar
• 1 pinchcumin

Instructions

1. 1

   Prep vegetables

   Roughly chop tomatoes, cucumber, and pepper. Soak bread in water for 5 minutes, then squeeze dry.

2. 2

   Blend

   Blitz vegetables, bread, garlic, and cumin until completely smooth.

3. 3

   Strain

   Pass through a fine sieve, pressing gently. Discard solids. Whisk in olive oil and vinegar.

4. 4

   Chill and serve

   Chill at least 2 hours. Serve ice-cold with diced toppings and extra olive oil.

Variations

• •

  Add a splash of sherry vinegar for complexity

• •

  Include smoked paprika

• •

  Top with jamón crisps

Storage

Refrigerate up to 3 days. Don't freeze.

Frequently Asked Questions