RCI-SP.004.0148.001
Gazpacho
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day in Andalucía. This is the classic gazpacho recipe, but there are many other variations.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- /450 g tomatoes1 lb
- / 225 g green peppers (bell pepper½ lbcapsicum)
- ½ unit
- 1 clove
- / 50 g white bread2 oz2-3 days old (also optional, leave out for a thinner soup)
- mild Spanish onion½ unit
- white or red wine vinegar1 tbsp
- 2 tbsp
- pt / 2.4 dl iced water⅓ unit
- 1 unit
- 1 unit
- chilli pepper¼ unitseeds removed
- 1 unit
Method
1
Roughly chop the tomatoes, green bell pepper, cucumber, onion, and chilli pepper into large pieces, removing any tough cores or seeds from the pepper if desired.
5 minutes
2
Soak the white bread in a small amount of cold water for 2–3 minutes until softened, then squeeze out the excess moisture.
3 minutes
3
Place the chopped vegetables into a blender along with the soaked bread, garlic clove, olive oil, and wine vinegar.
1 minutes
4
Blend the mixture on high speed until completely smooth and uniform, working in batches if necessary depending on your blender capacity.
3 minutes
5
Add the iced water gradually while blending or stirring to achieve the desired consistency — the soup should be pourable but not watery.
2 minutes
6
Pass the blended mixture through a fine-mesh sieve or strainer, pressing the solids with a spoon to extract maximum liquid and discard any remaining fibrous pulp for a smoother texture.
5 minutes
7
Season generously with sea salt and freshly ground black pepper, then taste and adjust the vinegar and olive oil balance to your preference.
2 minutes
8
Transfer the gazpacho to a covered container and refrigerate until thoroughly chilled, ideally for at least one hour to allow the flavors to meld and deepen.
60 minutes
9
Ladle the chilled gazpacho into bowls or glasses, garnish with fresh cilantro leaves and ice cubes, and optionally serve with small dishes of finely diced cucumber, tomato, and pepper as traditional accompaniments.