RCI-SP.004.0149.002
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- tomatoes3 largequartered
- cucumber2 cupschopped
- onion1 cupchopped
- green bell pepper1 cupseeded and chopped
- 2 tablespoon
- 2 teaspoons
- garlic1 clovechopped
- 1 cup
- 1 unit
Method
1
Wash and prepare all vegetables by roughly chopping the tomatoes, cucumber, onion, and green bell pepper into large chunks suitable for blending. Peel the garlic clove and set all ingredients aside.
2
Combine the chopped tomatoes, cucumber, onion, green bell pepper, and garlic clove in a large blender or food processor. Work in batches if necessary to avoid overfilling.
3
Blend the vegetable mixture on high speed until completely smooth and uniform, approximately 60 to 90 seconds, ensuring no large vegetable pieces remain.
2 minutes
4
Add the red wine vinegar and olive oil to the blended mixture and blend again briefly for 20 to 30 seconds to fully incorporate the liquids and emulsify the olive oil into the soup.
5
Pour in the cup of water and blend once more to achieve the desired consistency, adding slightly more water if a thinner, more liquid texture is preferred.
6
Taste the gazpacho and season generously with salt and freshly ground black pepper, adjusting the vinegar level as needed to achieve a balanced, bright acidity.
7
Strain the blended gazpacho through a fine mesh sieve into a large bowl or pitcher, pressing the pulp with a spatula to extract maximum liquid and achieve a smooth, refined texture. Discard any remaining solids.
8
Cover the gazpacho tightly and refrigerate for a minimum of two hours, or preferably overnight, allowing the flavors to meld and the soup to become thoroughly chilled.
120 minutes
9
Stir the chilled gazpacho well before serving, then ladle into chilled bowls or glasses and optionally garnish with finely diced cucumber, tomato, or a drizzle of olive oil.