Classic gazpacho

Classic gazpacho

Based on 15 ratings

"When I was researching classic Andalusian gazpacho, I noticed two things that were always the same: raw vegetables and sherry vinegar. So this recipe follows suit. You can buy the tomatoes nobody wants at the farmer’s market or supermarket, as you want to look for the ripest, juiciest, best-version-of-themselves tomatoes. Add ice cubes if eating (or sipping; gazpacho makes a great pick me up “drink”) right away without chilling it in the fridge. If you don’t have a large blender at home, you can chop the ingredients a bit smaller and then blend them with an immersion blender. Just combine everything together and season to taste at the end."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
green bell peppers
kg
tomato
cucumber
clove
garlic
1 slices
white bread
13⅓ ml
sherry vinegar
20 ml
olive oil
salt
pepper
crouton (for serving)
basil (for garnish)
parsley (for garnish)
dill (for garnish)
MetricImperial

Utensils

cutting board, knife, bowl (small), blender, bowl (large)

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How-To Videos

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Nutrition per serving

Cal237
Fat15 g
Protein5 g
Carb23 g
  • Step 1/3

    Deseed some tomatoes, ½ bell peppers and ¼ cucumber. Finely chop, add to a small bowl, and set aside in the fridge. Roughly chop the rest of the tomatoes, cucumber, and bell pepper. Peel the garlic. Add roughly chopped vegetables and garlic to a blender. Remove the crust of bread slices, tear them apart, and add them to a large bowl. Drizzle with just enough water to soften the bread.
    • green bell peppers
    • kg tomato
    • cucumber
    • clove garlic
    • 1 slices white bread
    • cutting board
    • knife
    • bowl (small)
    • blender
    • bowl (large)

    Deseed some tomatoes, ½ bell peppers and ¼ cucumber. Finely chop, add to a small bowl, and set aside in the fridge. Roughly chop the rest of the tomatoes, cucumber, and bell pepper. Peel the garlic. Add roughly chopped vegetables and garlic to a blender. Remove the crust of bread slices, tear them apart, and add them to a large bowl. Drizzle with just enough water to soften the bread.

  • Step 2/3

    Add softened bread, sherry vinegar, some olive oil, salt, and pepper to the blender and start blending on low speed. Continue blending until you reach a smooth consistency. If needed, add some water and increase the speed. Refrigerate until ready to serve.
    • 13⅓ ml sherry vinegar
    • 20 ml olive oil
    • salt
    • pepper

    Add softened bread, sherry vinegar, some olive oil, salt, and pepper to the blender and start blending on low speed. Continue blending until you reach a smooth consistency. If needed, add some water and increase the speed. Refrigerate until ready to serve.

  • Step 3/3

    Season cold gazpacho to taste with more salt and pepper. Add gazpacho to your serving bowls (or cups) and add reserved, finely chopped vegetables on top. Finish with croutons, a drizzle of olive oil and, if desired, fresh basil, parsley, and dill. Enjoy!
    • crouton (for serving)
    • basil (for garnish)
    • parsley (for garnish)
    • dill (for garnish)

    Season cold gazpacho to taste with more salt and pepper. Add gazpacho to your serving bowls (or cups) and add reserved, finely chopped vegetables on top. Finish with croutons, a drizzle of olive oil and, if desired, fresh basil, parsley, and dill. Enjoy!

  • Enjoy your meal!

    Classic gazpacho

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