Gazpacho (Cold Spanish Tomato Soup)

Gazpacho is the quintessential taste of summer in Andalusia, Spain. This refreshing, vibrant, and healthy chilled soup is a perfect way to cool down on a warm day, bursting with the fresh flavors of ripe seasonal vegetables.

Ingredients

• 2 lbs (approx. 1 kg) ripe tomatoes, cored and roughly chopped (Roma or vine-ripened tomatoes work best)
• 1 medium cucumber, peeled, seeded (if desired for smoother texture), and roughly chopped
• 1 large green bell pepper, stemmed, seeded, and roughly chopped
• 1/2 small red onion, roughly chopped (optional, for a milder onion flavor, you can soak it in cold water for 10 minutes then drain)
• 2-4 cloves garlic, peeled (adjust to your preference; start with less if you prefer a milder garlic flavor)
• 2-3 tablespoons red wine vinegar or sherry vinegar
• 1/4 – 1/2 cup (60-120 ml) extra virgin olive oil, plus more for drizzling
• 1/2 – 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• (Optional, for thickening/texture) 1-2 slices stale white bread (crusts removed), soaked in a little water then squeezed dry

Optional Garnishes:

• Finely diced cucumber
• Finely diced bell pepper
• Finely diced red onion
• Croutons
• A drizzle of high-quality extra virgin olive oil
• Fresh chopped parsley or basil

Preparation

1. Prepare Vegetables: Wash all your vegetables thoroughly. Core and roughly chop the tomatoes. Peel, seed (if desired), and roughly chop the cucumber. Stem, seed, and roughly chop the green bell pepper. Roughly chop the red onion (if using). Peel the garlic cloves.
2. Soak Bread (if using): If you’re using bread for a thicker gazpacho, place the slices in a small bowl, cover with a little water, and let them soak for a few minutes. Squeeze out the excess water well before adding to the blender.
3. Blend Ingredients: In a powerful blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion (if using), garlic, red wine/sherry vinegar, and the squeezed stale bread (if using).
4. Add Olive Oil and Seasoning: Begin blending the mixture. While the blender is running on low speed, slowly drizzle in the olive oil. Continue blending until the gazpacho is completely smooth. If you prefer a slightly chunkier texture, blend for a shorter period.
5. Adjust Consistency and Seasoning: If the soup is too thick, add a small amount of cold water (or even tomato juice) until it reaches your desired consistency. Taste and adjust the seasoning with more salt, pepper, or vinegar as needed. The flavors should be balanced between tangy, savory, and fresh.
6. Chill: Pour the gazpacho into a large pitcher or airtight container. Cover and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the soup to become thoroughly chilled. Gazpacho is best served very cold.
7. Serve: Before serving, give the gazpacho a good stir. Pour into bowls or small glasses. Garnish with your preferred toppings, such as finely diced cucumber, bell pepper, or a final drizzle of extra virgin olive oil.

Enjoy this taste of Spanish summer!