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Gazpacho

Refreshing Spanish Gazpacho

This silky, vibrant gazpacho captures the essence of summer with ripe tomatoes, crisp cucumber, sweet pepper, and rich olive oil blended into a chilled, refreshing soup. Bursting with Mediterranean flavor and requiring zero cooking, it’s perfect for hot days, meal prep, or elegant entertaining.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Light Lunch, Soup
Cuisine: Mediterranean, Spanish
Ingredients Method Notes

Ingredients
  

Gazpacho Base
  • 1 kg ripe tomatoes cored and cut into wedges
  • 1 medium cucumber peeled and diced
  • 1 medium red bell pepper seeds removed, diced
  • 2 cloves garlic roughly chopped
  • 1/4 cup red onion finely minced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tbsp sherry vinegar substitute white wine or champagne vinegar if needed
  • 3/4 tsp salt
  • 1/2 tsp black pepper freshly ground
Optional Garnishes
  • diced cucumber
  • extra olive oil
  • fresh herbs such as basil, parsley, or chives
  • toasted rustic bread or croutons

Method
 

  1. Combine tomatoes, cucumber, bell pepper, garlic, red onion, olive oil, vinegar, salt, and pepper in a large mixing bowl. Toss gently to coat and marinate for at least 3 hours, ideally 12–24 hours.
  2. Transfer the marinated mixture and all juices into a blender. Blend on high until completely smooth.
  3. For an ultra-silky finish, strain the puree through a fine mesh strainer or food mill.
  4. Pour the gazpacho into a pitcher or bowl and let it rest for 15 minutes to allow air bubbles to settle.
  5. Serve chilled in bowls or glasses. Garnish with diced vegetables, fresh herbs, or a drizzle of olive oil.

Notes

Choose the ripest tomatoes for the best flavor. Adjust the seasoning after chilling since cold soups require slightly stronger flavors. Add jalapeño for heat or stir in diced vegetables for extra texture. Store in the refrigerator for up to 4 days.