Classic Spanish Cold Gazpacho
Vibrant Spanish cold soup bursting with tomatoes, peppers, and olive oil. Served chilled for maximum freshness.
Ingredients
- 6ripe tomatoes (approximately 800 g), cored and chopped
- 1 mediumcucumber (approximately 200 g), peeled, seeded, and chopped
- 1 smallred bell pepper, seeded and chopped
- 1 smallgreen bell pepper, seeded and chopped
- 1 smallred onion, peeled and chopped
- 2garlic cloves, peeled
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonssherry vinegar or red wine vinegar
- 1 teaspoonsea salt
- ¼ teaspoonfreshly ground black pepper
- ¼ teaspoonground cumin (optional)
- 2slices day-old country bread (approximately 60 g), crusts removed
- 240 mlcold water, plus more as needed
- diced cucumber
- diced red bell pepper
- diced red onion
- fresh parsley or basil leaves
- extra virgin olive oil, for drizzling
Directions
- 1
Place the bread slices in a bowl and pour over 240 ml of cold water. Let soak for 2 minutes, then squeeze out most of the liquid and tear the bread into pieces.
- 2
In a blender or food processor, combine the soaked bread, chopped tomatoes, cucumber, red and green bell peppers, onion, garlic, olive oil, vinegar, sea salt, black pepper, and cumin if using. Blend until completely smooth.
- 3
Taste the soup and adjust seasoning as needed, adding more salt, vinegar, or olive oil to your preference. If the soup is too thick, blend in a bit more cold water until desired consistency is reached.
- 4
Transfer the blended soup to a large bowl, cover, and refrigerate for at least 2 hours or until thoroughly chilled.
- 5
Stir the soup before serving. Ladle into bowls and garnish with diced cucumber, red bell pepper, red onion, fresh herbs, and an extra drizzle of olive oil.