A fresh and flavorful gazpacho prepared in a flash, perfect for hot summer days. This Mediterranean cold soup will delight your palate with its crisp tomatoes and delicate aromas, without requiring hours of preparation.
⏱️10 min
📊Easy
👥4 servings
🍽️Soup
quickbudget-friendlyvegetarianlight
Ingredients
800 gripe tomatoes
1 piècecucumber
1 piècered bell pepper
0.5 piècered onion
2 goussesgarlic
4 cuillères à soupeextra virgin olive oil
2 cuillères à soupered vinegar
1 pincéesalt
1 pincéepepper
200 mlcold water
100 gstale bread
6 piècesice cubes
Instructions
1PREPARE THE INGREDIENTS: Rinse the tomatoes, cucumber, and red bell pepper under cold water. Deseed the tomatoes by cutting them in half and gently removing the seeds with a spoon. Peel the cucumber partially to keep some skin for color. Remove the core and white membranes from the bell pepper. Peel the red onion and garlic cloves. Cut all the vegetables into rough chunks to facilitate blending.
2SOAK THE BREAD: Pour cold water into a bowl and submerge the stale bread cut into small pieces for about 2 minutes. The bread will soften and serve as a natural binder to thicken your gazpacho while keeping its smooth and creamy texture. Gently press the bread to fully moisten it.
3BLEND THE VEGETABLES: Pour the tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread into the blender. Add the olive oil, red vinegar, salt, and pepper. Blend for 2 to 3 minutes until you achieve a smooth soup with a slight grainy texture, characteristic of true gazpacho. Avoid over-blending to preserve character and a certain rusticity.
4STRAIN THE SOUP: Pour the gazpacho through a fine-mesh strainer, pressing with the back of a spoon to extract all the juice and flavors. This step is optional but considerably refines the texture and makes the soup more elegant and refined. Pour the strained gazpacho into a hermetic container.
5CHILL AND SERVE: Place the gazpacho in the refrigerator for at least 30 minutes, or directly in the freezer for 10 to 15 minutes if you're in a hurry. When ready to serve, pour into chilled bowls or glasses and add an ice cube or two to maintain the temperature. You can garnish with diced tomato, cucumber, a drizzle of olive oil, some croutons, or a sprinkle of fresh basil for added freshness and presentation.