Authentic Gazpacho
Total Time
15 minutes
Prep Time
15 minutes
Cook Time
0 mins
Rating
4.9 out of 5 stars
(163)
Ingredients
4 - 6 servings
- 2 pounds ripe Roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded*
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked, crusts removed*
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
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Preparation
Step 1
Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
Step 2
Season. Taste and season with extra salt, pepper, and/or cumin if needed.
Step 3
Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
Step 4
Serve. Serve cold, topped with your desired garnishes.
Step 5
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Chef's notes
Tomatoes:
To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
Cucumber:
Or you can just add in half of an English cucumber, which does not need to be seeded.
Bread:
We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for a few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.
Storage instructions:
Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
