Refreshing Chilled Spanish Gazpacho (Print View)

A refreshing chilled Spanish soup made from blended raw vegetables, perfect for hot summer days.

# What You Need:

→ Vegetables

01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled

→ Liquids

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups tomato juice (unsalted or low sodium)

→ Bread

10 - 2 slices stale white bread, crusts removed, torn into pieces

→ Seasonings

11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin

→ Garnish

14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling

# How-To Steps:

01 - Place chopped tomatoes, cucumber, bell peppers, onion, and garlic into blender. Add bread pieces if using.
02 - Pour in olive oil, vinegar, tomato juice, salt, black pepper, and cumin.
03 - Blend until completely smooth. Add extra tomato juice or cold water for thinner consistency if desired.
04 - Taste and add more salt or pepper as needed.
05 - Refrigerate for at least 2 hours to allow flavors to meld together.
06 - Stir chilled gazpacho well. Portion into bowls or glasses and top with diced vegetables, fresh herbs, and olive oil drizzle.

# Expert Hints:

01 -
  • It requires absolutely no cooking, keeping your kitchen cool on the hottest days
  • The flavors actually improve overnight, making it perfect for meal prep
  • You probably have everything you need in your crisper drawer right now
02 -
  • The soup needs at least 2 hours of chilling to taste right, the melding period is non negotiable
  • Gazpacho tastes best served very cold, so chill your bowls if you have time before serving
03 -
  • Use the ripest tomatoes you can find, they are the backbone of this entire dish
  • Let the gazpacho come to room temperature for about 10 minutes before serving if you have chilled it longer than a few hours

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