Gazpacho

An ice-cold Spanish soup made from ripe tomatoes, cucumbers, and peppers blended to a velvety smooth finish with sherry vinegar and olive oil. Summer in a bowl.

Ingredients

• 2 lb ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• ½ small red onion, chopped
• 2 cloves garlic
• 1 slice day-old white bread, crust removed, torn
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 2 tbsp sherry vinegar
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup cucumber, finely diced
• ¼ cup red bell pepper, finely diced
• 1 tbsp fresh basil or parsley, minced

Method

1. Combine tomatoes, cucumber, bell pepper, red onion, garlic, and torn bread in a large bowl. Let sit for 10 minutes so the bread softens and absorbs the juices.
2. Transfer the mixture to a blender in batches. Blend on high until completely smooth, about 2 minutes per batch.
3. With the blender running, drizzle in olive oil and sherry vinegar. Season with salt and pepper.
4. Strain through a medium-mesh sieve for a silky texture, pressing on solids. Discard the pulp. Alternatively, leave unstrained for a more rustic consistency.
5. Taste and adjust seasoning, adding more vinegar or salt as needed. Cover and refrigerate for at least 2 hours until well chilled.
6. Serve in chilled bowls, topped with diced cucumber, bell pepper, a drizzle of olive oil, and fresh herbs.

Chef's note: Use the ripest, most flavorful tomatoes you can find. In winter, a mix of canned San Marzano tomatoes and fresh vegetables works well. This keeps in the refrigerator for up to 3 days.

Nutrition per serving

More Spanish recipes

• Paella
• Patatas Bravas