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A vibrant bowl of classic gazpacho, perfectly chilled.

Gazpacho (Classic)

This classic gazpacho recipe is a refreshing and flavorful cold soup, perfect for a summer's day. It's a simple dish that highlights the fresh taste of ripe vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Gazpacho
  • 1 kg ripe tomatoes roughly chopped
  • 1 cucumber peeled and roughly chopped
  • 1 red bell pepper seeded and roughly chopped
  • 1 green bell pepper seeded and roughly chopped
  • 0.5 red onion roughly chopped
  • 2 garlic cloves minced
  • 50 g stale bread crusts removed, soaked in water and squeezed dry
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 120 ml cold water
  • salt to taste
  • black pepper to taste
For Garnish (Optional)
  • diced cucumber
  • diced bell pepper

Equipment

  • Blender
  • Large bowl

Method
 

Preparation
  1. Firstly, combine all chopped vegetables (tomatoes, cucumber, bell peppers, red onion, garlic), the soaked bread, olive oil, red wine vinegar, and cold water in a large blender. Ensure that all ingredients are well-incorporated to achieve a smooth consistency.
  2. Secondly, blend the mixture until very smooth; if the gazpacho is too thick for your liking, you can add a little more cold water until the desired consistency is reached. Once blended, taste and season with salt and pepper as needed, adjusting to your preference.
  3. Finally, for the best flavor, chill the gazpacho in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to meld. Serve cold, garnished with finely diced cucumber and bell pepper if desired.

Notes

For an extra smooth gazpacho, pass the blended mixture through a fine-mesh sieve. Adjust the amount of bread for desired thickness. You can also add a pinch of cumin for a different flavor profile.