Refreshing Chilled Spanish Gazpacho (Printable)

A refreshing chilled Spanish soup made from blended raw vegetables, perfect for hot summer days.

# Ingredient List:

→ Vegetables

01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled

→ Liquids

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups unsalted tomato juice

→ Bread

10 - 2 slices stale white bread, crusts removed, torn into pieces (optional)

→ Seasonings

11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)

→ Garnish

14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling

# Directions:

01 - Place chopped tomatoes, cucumber, red and green bell peppers, onion, and garlic into blender. Add bread pieces if using for extra body.
02 - Pour olive oil, vinegar, tomato juice, salt, black pepper, and cumin into blender over vegetables.
03 - Blend until completely smooth. Add additional tomato juice or cold water if thinner consistency is desired.
04 - Taste gazpacho and add more salt or pepper as needed to achieve proper seasoning balance.
05 - Transfer to container and refrigerate for minimum 2 hours to allow flavors to develop and meld properly.
06 - Stir chilled gazpacho thoroughly. Ladle into bowls or glasses and garnish with diced vegetables, fresh herbs, and olive oil drizzle.

# Expert Tips:

01 -
  • No cooking required means your kitchen stays cool even on sweltering days
  • The flavors actually get better after a day in the refrigerator, making it perfect for meal prep
02 -
  • I once skipped chilling time and served it immediately, which was disappointing because the flavors had not married yet
  • Using room temperature vegetables yields a different flavor profile than cold ones, so chill your produce first if possible
03 -
  • Sherry vinegar is worth seeking out, but red wine vinegar makes a perfectly fine substitute
  • The bread trick is one I learned from a Spanish chef who insisted it makes the difference between good and great

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