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Classic Tomato Gazpacho Recipe

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★★★★★

5 from 144 reviews

This classic Gazpacho recipe is a refreshing, cold Spanish tomato soup perfect for hot summer days. Made from ripe tomatoes, cucumber, red bell pepper, garlic, red onion, olive oil, and sherry vinegar, this chilled soup is blended to a silky smooth texture and garnished with diced cucumber and a drizzle of olive oil. Serve it with crusty bread for a light, healthy meal.

Ingredients

Scale

Vegetables

  • 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
  • 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
  • 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
  • 2 garlic cloves, chopped
  • 1/4 cup red onion, finely diced
  • Additional cucumber, cut into small cubes (optional garnish)

Liquids & Seasonings

  • 1/4 cup extra virgin olive oil, plus extra for serving
  • 1 1/2 tbsp sherry vinegar (can substitute white wine or champagne vinegar)
  • 3/4 tsp cooking/kosher salt
  • 1/2 tsp black pepper

Serving

  • Crusty bread

Instructions

  1. Marinate: Toss all the gazpacho ingredients—tomatoes, cucumber, red bell pepper, garlic, red onion, olive oil, sherry vinegar, salt, and pepper—together in a large bowl. Cover the bowl and set aside to marinate for preferably 12 to 24 hours, or at least 3 hours, allowing the flavors to meld beautifully.
  2. Blitz: Transfer all the marinated mixture into a blender and blend on high speed until completely smooth. Alternatively, use a tall jug with a hand blender. For an ultra-smooth texture, pass the soup through a fine mesh strainer or food mill and discard any solids.
  3. Serve: Pour the blended gazpacho into a serving bowl and let it rest for 15 minutes to allow any air bubbles to subside. Give it a good stir before ladling into individual bowls.
  4. Garnish: Top each bowl with diced cucumber if desired and drizzle with extra virgin olive oil. Serve immediately with crusty bread on the side for dipping.

Notes

  • You can substitute sherry vinegar with white wine or champagne vinegar for a slightly different tang.
  • Passing the soup through a fine mesh sieve ensures a perfectly smooth, silky texture, but this step is optional.
  • Allowing the soup to marinate for at least a few hours deepens the flavor, but overnight marinating is ideal.

Keywords: Gazpacho, Cold Tomato Soup, Spanish Soup, Summer Soup, Healthy Soup, Vegan Soup

Find it online: https://thefoodrecipe.com/classic-tomato-gazpacho-recipe/