- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 110 kcal
Quick summary
“Emblematic cold soup from southern Spain made from ripe tomatoes blended with fresh cucumber, red bell pepper, and a touch of garlic. Seasoned with olive oil and red wine vinegar, it gains a velvety consistency and a refreshing citrus profile, ideal for hot days.”
What you need to know
- The use of ripe, fleshy tomatoes is decisive for achieving a vivid red color and balanced natural sweetness in the cold soup.
- The addition of olive oil after the initial processing promotes natural emulsion with the vegetable fibers without foaming.
- Resting under refrigeration for at least thirty minutes unifies the acidic flavors of the vinegar with the fresh aromas of the vegetables.
Ingredients
Main
- 4 chopped ripe tomatoes
- 1 cucumber peeled and chopped
- 1 red bell pepper, chopped
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Cold water to dilute (if necessary)
Instructions
Principal
- In a blender, add the chopped tomatoes and blend until a puree is formed.
- Add the cucumber, bell pepper, garlic, and blend again until homogeneous.
- If necessary, add a little cold water to adjust the consistency.
- Turn off the blender and add the olive oil, vinegar, salt, and pepper to taste.
- Mix everything delicately with a wooden spoon.
- Transfer the gazpacho to a bowl and refrigerate for at least 30 minutes before serving.
- Serve the gazpacho cold, garnished with cucumber cubes or tomatoes.
- The ideal is to accompany with crunchy bread on the side.
Chef's tips
- Remove the cucumber seeds and the internal white filament of the bell pepper to avoid bitterness and facilitate the digestion of the soup.
- Use extra virgin olive oil with low acidity to ensure a silky texture and fruity flavor without aggressive notes.
- Pass the blended soup through a fine-mesh sieve if you prefer a translucent liquid texture without little bits of skin.
Variations
- Green Gazpacho: replace part of the tomatoes with chopped green apple, fresh spinach, and avocado to create a verdant cold soup.
- Gazpacho with Watermelon: add three hundred grams of seedless watermelon to the blender for a sweet summer touch.
- Sprinkle millimeter cubes of Spanish raw ham (jamón) and chopped boiled eggs over the cold soup at the time of serving.
Substitutions
- Common ripe tomatoes can be replaced by ripe Italian tomatoes or very red persimmon-type tomatoes.
- The red wine vinegar can be swapped for authentic Spanish sherry vinegar or mild apple cider vinegar.
- The Japanese cucumber with sanitized skin can be used in place of the common cucumber without the need to peel.
How to store
Store in a sealed glass bottle or airtight container in the refrigerator for up to three days. Always keep well refrigerated and mix with a spoon before serving, as the pulp tends to settle naturally.
Can it be frozen?
It is not recommended to freeze ready-made gazpacho, as the water and olive oil destabilize and the blended vegetables lose their aromatic vibrancy and smooth texture. Prepare in small batches for fresh consumption.
What to serve with
Serve with rustic bread croutons toasted in garlic olive oil, chilled cubes of cucumber and bell pepper, raw olive oil, and a glass of flavored water.
Frequently asked questions
How to make the gazpacho have a thicker consistency?
Beat fifty grams of stale French bread crumb moistened with water together with the vegetables to give a traditional Andalusian body.
Can gazpacho be consumed warm or heated on the stove?
No, gazpacho is conceived strictly to be drunk cold; heating alters the structure of the emulsified oil and the fresh profile.
Is it mandatory to remove the tomato skins before blending?
It is not strictly mandatory if the blender is powerful; however, passing the soup through a sieve at the end ensures silkiness.
Doesn't the garlic clove leave the gazpacho with too strong a flavor?
To avoid excessive pungency, remove the central green sprout from the garlic clove before placing it in the blender jar.
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