This traditional Spanish gazpacho is a refreshing and flavorful cold soup, perfect for hot summer days. With its ripe tomatoes, sherry vinegar, and hints of garlic, it's an explosion of Mediterranean flavors enjoyed ice-cold. An unmissable classic for appreciating the simplicity and elegance of Spanish cuisine.
⏱️30 min
📊Easy
👥4 servings
🍽️Soup
vegetarianvegangluten-freequicklight
Ingredients
1 kgripe tomatoes
1 piècecucumber
1 piècered bell pepper
2 goussesgarlic
100 gstale bread
3 cuillères à soupesherry vinegar
4 cuillères à soupeextra virgin olive oil
300 mlice water
5 gsalt
1 pincéeblack pepper
Instructions
1PREPARE THE VEGETABLES: Wash the ripe tomatoes and cut them into quarters. Peel the cucumber and red bell pepper, then cut them into large chunks. Lightly crush the garlic cloves after removing the central germ to aid digestion. Tear the stale bread into small pieces for easy incorporation into the soup.
2BLEND THE INGREDIENTS: Place all the prepared vegetables, bread, and garlic in a blender or food processor. Pour in the sherry vinegar and begin blending on medium speed until you achieve a smooth and homogeneous texture. Continue blending for a few more seconds to eliminate any small lumps and create a beautiful uniform bright red color.
3STRAIN AND FILTER: Pour the preparation through a fine chinois or strainer placed over a bowl. Gently push with the back of a spatula to extract the maximum amount of juice while leaving the coarser fibers behind. This step is crucial to achieve a smooth and velvety texture, characteristic of true Andalusian gazpacho.
4SEASON GENEROUSLY: Pour the extra virgin olive oil and mix well. Gradually incorporate the ice water while tasting after each addition to adjust the consistency to your preference—the gazpacho should have the texture of a creamy soup. Season generously with salt and pepper, then adjust the seasoning with vinegar if the flavor doesn't seem pronounced enough.
5REFRIGERATE THOROUGHLY: Pour the preparation into a sealed container and place in the refrigerator for at least 4 hours, ideally overnight. This waiting period allows the flavors to blend harmoniously and reach maximum aromatic intensity. Just before serving, check the temperature—the gazpacho should be very cold, almost frozen, to enhance the fresh flavors.
6SERVE WITH ACCOMPANIMENTS: Pour the well-chilled gazpacho into chilled bowls or glasses. Offer small dices of cucumber, tomato, bell pepper, and toasted croutons as garnishes that each guest can add according to their preferences. Drizzle a dash of olive oil on top and complete with a few ice cubes to maintain freshness.