Quick Spanish Gazpacho

A refreshing and authentic Spanish cold soup made from ripe tomatoes, cucumber, and bell peppers, perfect for hot summer days.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Servings: 4-6

Full Ingredient List

  • 2 pounds ripe Roma tomatoes
  • 1 small cucumber
  • 1 medium green bell pepper
  • 1/2 small red onion
  • 2 small garlic cloves
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 thick slice white bread
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper

Gazpacho Base

Tools and Equipment

  • Blender or food processor
  • Cutting board
  • Chef's knife

Ingredients

Quantity Name Preparation Notes Substitutions
2 pounds ripe Roma tomatoes halved and cored any ripe tomatoes
1 small (1/2 lb) cucumber peeled and seeded 1/2 English cucumber
1 medium green bell pepper cored any color bell pepper
1/2 small red onion peeled
2 small or 1 large garlic cloves peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar red wine vinegar
1 thick slice white bread soaked, crusts removed
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Instructions

  1. Step 1: Combine all ingredients together in a blender or food processor.
  2. Step 2: Puree for 1 minute, or until the soup reaches your desired consistency. (Tips: Stop sooner if you prefer a chunkier texture.)
  3. Step 3: Taste and season with extra salt, pepper and/or cumin if needed.
  4. Step 4: Chill the gazpacho in a sealed container in the refrigerator for 3 to 4 hours, or until completely cold.
  5. Step 5: Serve cold, garnished with your desired toppings such as croutons or fresh herbs. (Tips: Ensure it's thoroughly chilled before serving.)

Additional Information

Notes: Be sure to core and seed the tomatoes and peel and seed the cucumber for the best texture.

Tags

vegetarian Spanish cold soup summer