Classic Spanish Gazpacho
A refreshing cold tomato soup from Spain, perfect for hot summer days.
- Prep10 min
- Total40 min
- DifficultyEasy
- Servings6
This classic gazpacho is a no-cook summer staple, made with ripe tomatoes, cucumber, peppers, and a touch of garlic. The ingredients are marinated briefly in the fridge to meld the flavors before being blended into a silky, chilled soup.
Serve it as a light lunch or starter, garnished with fresh cream cheese and crusty bread on the side. The key is using the best, ripest tomatoes you can find for maximum flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut all the vegetables into chunks and place them in a large bowl.
- Add the crushed garlic clove, bread crumbs, salt, and pepper. Drizzle with olive oil and vinegar.
- Mix well with your hands, gently pressing the vegetables to release their juices.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marinate.
- Then, blend everything in a blender until smooth.
- Taste and adjust salt, pepper, and vinegar if needed.
- Serve the gazpacho well chilled, in bowls or plates.
- Garnish with fresh cream cheese, mint or basil, and serve with toasted baguette.
💡 Tips
- Use the ripest tomatoes you can find for the best flavor.
- For a smoother texture, peel the cucumber and remove the seeds before chopping.
- If you prefer a chunkier gazpacho, pulse the blender instead of blending continuously.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου