Gazpacho
- 30m Prep Time
- 0sCook Time
- 2h Ready In
A classic cold Spanish soup made from ripe tomatoes, cucumber, bell pepper, and bread, blended until smooth and chilled. Serve with diced vegetables and extra olive oil on the side.
Ingredients
- 1.36 kg ripe tomatoes cored
- 1 small cucumber peeled, halved, and seeded
- 1 medium green bell pepper halved, cored and seeded
- 1 small red onion peeled and halved
- 2 medium garlic cloves peeled and quartered
- 1 small serrano chile stemmed and halved lengthwise
- kosher salt
- 1 high-quality white sandwich bread crust removed, torn into 1-inch pieces
- 118 ml extra virgin olive oil
- 29.6 ml sherry vinegar
- 29.6 ml finely minced parsley, chives, or basil leaves
- ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 121 mg
- Iron: 1.92 mg
- Magnesium: 43.5 mg
- Phosphorus: 139 mg
- Potassium: 808 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- kosher salt
- 118 ml extra virgin olive oil
- 29.6 ml sherry vinegar
- 29.6 ml finely minced parsley, chives, or basil leaves
- ground black pepper
Prepare
- 1.36 kg ripe tomatoes, cored
- 1 small cucumber, peeled, halved, and seeded
- 1 medium green bell pepper, halved, cored and seeded
- 1 small red onion, peeled and halved
- 2 medium garlic cloves, peeled and quartered
- 1 small serrano chile, stemmed and halved lengthwise
- 1 high-quality white sandwich bread, crust removed, torn into 1-inch pieces
Let's Cook
-
Step 1.
Roughly chop 2 pounds of tomatoes, half of a cucumber, half of a bell pepper, and half of an onion. Place in a large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
-
Step 2.
Cut the remaining tomatoes, cucumber, and bell pepper into ¼-inch dice; place in a medium bowl. Mince the remaining onion and add to the diced vegetables. Toss with ½ teaspoon salt, then transfer to a fine-mesh strainer set over a medium bowl. Let drain for at least 30 minutes and up to 1 hour.
-
Step 3.
Transfer the drained diced vegetables to a medium bowl and set aside. Add bread pieces to the exuded liquid (there should be about ¼ cup) and let soak for 1 minute.
-
Step 4.
Add the soaked bread and any remaining liquid to the roughly chopped vegetables and toss thoroughly to combine.
-
Step 5.
Transfer half of the vegetable-bread mixture to a blender and process for 30 seconds. With the blender running, slowly drizzle in ¼ cup olive oil and continue to blend until completely smooth, about 2 minutes.
-
Step 6.
Strain the blended soup through a fine-mesh strainer into a large bowl, using the back of a ladle or a rubber spatula to press the soup through. Repeat with the remaining vegetable-bread mixture and another ¼ cup olive oil.
-
Step 7.
Stir in vinegar, minced herb, and half of the diced vegetables into the soup. Season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors.
-
Step 8.
Serve the chilled soup, passing the remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.