Authentic Spanish Gazpacho Recipe

I love this gazpacho recipe because it’s a refreshing way to cool down during those sweltering summer days, and it’s packed with vibrant veggies that make me feel like I’m indulging in something both healthy and delicious. The blend of fresh ingredients with a hint of sherry vinegar and olive oil gives it a perfect balance of tanginess and creaminess that feels like a fiesta for my taste buds!

For me, there is nothing like an authentic Spanish Gazpacho to capture the vibrant taste of summer. I love using this recipe to create a refreshing chilled soup that I know is as nutritious as it is delicious.

Ripe tomatoes, crisp cucumber, and colorful red bell pepper form the base, and then I add a touch of garlic and some sherry vinegar for acidity. I finish it with a generous spoonful of fresh herbs, and dig in.

Ingredients

• Tomatoes: Rich in vitamins A, C, and antioxidants; adds natural sweetness.
• Cucumber: Low-calorie, hydrating; provides a refreshing crunch.
• Red Bell Pepper: High in vitamin C; brings mild sweetness and vibrant color.
• Red Onion: Provides a savory depth; rich in antioxidants.
• Garlic: Adds pungency; known for antimicrobial and heart-health benefits.
• Extra-Virgin Olive Oil: Healthy fats; enhances flavor and richness.
• Sherry Vinegar: Adds a tangy, bright note; balances and enhances flavors.

Ingredient Quantities

• 6 ripe tomatoes, roughly chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups cold water
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 slice stale bread, crust removed and cubed (optional)
• Ice cubes (to chill)
• Chopped fresh herbs (such as basil or parsley), for garnish
• Diced vegetables (such as cucumber or bell pepper), for garnish

Instructions

1. Begin by readying the vegetables: Chop the tomatoes coarsely, peel and cube the cucumber, seed and chop the red bell pepper, and chop the red onion. Mince the garlic.

2. If one is using bread, one should soak the cubed stale bread in a small amount of water. This is to soften the bread. Softened bread will help thicken the gazpacho.

3. In a blender, mix the diced tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until uniform.

4. Blend in the softened bread (if using) until fully incorporated and smooth.

5. Slowly introduce the cold water into the blender, keeping it on a continuous blend to ensure the mixture becomes smooth. If you prefer a thicker, heartier mix, then add less water to achieve your desired smoothie. If you want a thinner, lighter smoothie, which can also be a bit more refreshing, add a bit more water.

6. Gradually add in the extra-virgin olive oil while the blender operates. This aids in the emulsification of the mixture, giving it a creamier texture.

7. Pour sherry vinegar, sea salt, and freshly ground black pepper into the blender. Blend everything until well combined.

8. Test and modify the flavoring as necessary, adding more salt or vinegar if wanted.

9. Pour the gazpacho into a big bowl or container. Cover and put in the fridge for a minimum of 2 hours or until it is very cold.

10. Prior to serving, stir well and serve the gazpacho in bowls or glasses. For an extra cold treat, add a few ice cubes to each serving. Garnish with fresh herbs and vegetables for a pop of color and flavor.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Peeler
4. Garlic press or fine knife (for mincing garlic)
5. Small mixing bowl (for soaking bread)
6. Blender
7. Large mixing bowl or container (for storing gazpacho in the fridge)
8. Cling film or lid (to cover and refrigerate)
9. Ladle (for serving)
10. Bowls or glasses (for serving)
11. Ice cube trays or store-bought ice cubes (optional)
12. Measuring cups and spoons

FAQ

• Q: Can I use canned tomatoes instead of fresh ones?For real taste, use fresh, ripe tomatoes. But if you must, you can substitute canned.
• Q: Is it necessary to peel the tomatoes?A: Peeling is for sure not mandatory, but it can result in a much smoother texture.
• Q: Can I replace the sherry vinegar with another type of vinegar?A: Yes, if sherry vinegar is not available, red wine vinegar is a good substitute—common enough to be found even in the midrange grocery stores of America.
• Q: How long does the gazpacho need to chill before serving?A: It’s optimal to chill for a minimum of 2 hours, but for the flavors to blend perfectly, an overnight chill is best.
• Q: How can I adjust the thickness of the soup?A: To thicken the mixture, add more bread; to thin it, add more water.
• Q: Is the bread necessary in the recipe?A: Bread is optional; it adds body, but the soup can be made without it for a lighter version.
• Q: Can this recipe be made in advance?A: For sure! When it comes to Spanish-style chilled soups, gazpacho is my favorite, and for a good reason: it tastes fantastic fresh from the blender and even more so the next day. Unlike Southwestern-style corn or black bean salsa—which, by the way, make worthy appendages to a Spanish chilled soup dinner—gazpacho is served in a bowl, not on a plate. I fancy mine with a drizzle of good olive oil and a pinch of hazelnut salt. You can use any nut or seed salt if you can’t find hazelnut salt. But don’t skip the olive oil. For directions, see below.

Substitutions and Variations

Tomatoes: If fresh ones are unavailable, substitute canned tomatoes but adjust the water down.
Zucchini: Substitute for cucumber when you want a variation but with a similar enough texture to not notice the difference.
Substitute with green or yellow bell pepper for a milder flavor.
Sherry vinegar: Substitute red wine vinegar or apple cider vinegar.
Gluten-free bread can be used, or bread may be omitted for a lighter version.

Pro Tips

1. Use High-Quality Ingredients: Opt for the freshest and ripest tomatoes and vegetables you can find. Quality ingredients are key to achieving the best flavor in your gazpacho.