RCI-SP.004.0149.001
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 peppers, cucumber, onion, chilli pepper, and garlic, removing pepper and chilli seeds as needed for desired heat level.
2
Tear the white bread into chunks and place it in a large mixing bowl with the chopped vegetables.
3
Add the white or red wine vinegar and olive oil to the bowl, then pour in the iced water and stir to combine all ingredients evenly.
4
Let the mixture rest for 5 minutes to allow the bread to absorb the liquid and flavors to meld.
5 minutes
5
Transfer the mixture in batches to a blender or food processor and blend until smooth, processing only as much as needed to achieve the desired consistency—traditionally gazpacho should be velvety but may retain slight texture.
6
Pour the blended mixture through a fine-mesh sieve into a large bowl, pressing gently with the back of a spoon to extract all liquid; discard any remaining solids if a completely smooth soup is desired, or leave some pulp for traditional texture.
7
Season the gazpacho with sea salt and black pepper to taste, stirring well to distribute seasonings evenly.
8
Chill the gazpacho for at least 30 minutes in the refrigerator before serving.
30 minutes
9
Serve the gazpacho in chilled bowls, adding ice cubes to each serving and garnishing with fresh cilantro for color and flavor.