Chilled Spanish Gazpacho Recipe

Introduction

Chilled Spanish Gazpacho is a refreshing and vibrant cold soup that captures the essence of summer. Made with fresh vegetables and a hint of tangy vinegar, it’s perfect for hot days when you want something light and flavorful.

Ingredients

• 6 ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 red onion
• 2 garlic cloves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 cup torn bread
• Salt and pepper to taste
• 1 cup water

Instructions

1. Step 1: Roughly chop the tomatoes, cucumber, red bell pepper, red onion, and garlic cloves to prepare for blending.
2. Step 2: Place all the chopped vegetables in a blender or food processor.
3. Step 3: Add the extra-virgin olive oil, red wine vinegar, and torn bread to the blender with the vegetables.
4. Step 4: Season the mixture with salt and pepper according to your taste preferences.
5. Step 5: Blend the ingredients until smooth, gradually adding water to reach your desired consistency.
6. Step 6: Taste the Gazpacho and adjust the seasoning if needed, adding more salt, pepper, or vinegar as preferred.
7. Step 7: Chill the Gazpacho in the refrigerator for at least one hour before serving to allow the flavors to meld.

Tips & Variations

• Use crusty day-old bread instead of fresh for a thicker texture and enhanced flavor.
• For a spicier kick, add a small pinch of cayenne pepper or some diced jalapeño.
• Garnish with fresh herbs like basil or parsley and a drizzle of olive oil for extra freshness.
• If you prefer a chunkier texture, pulse the blender instead of fully pureeing the ingredients.

Storage

Store leftover Gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It is best served cold, so you may want to add a little extra water or ice cubes if it has thickened after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Gazpacho ahead of time?

Yes, Gazpacho actually tastes better when allowed to chill for a few hours or overnight, which helps the flavors develop fully.

Can I freeze Gazpacho?

Freezing Gazpacho is not recommended because the texture of the vegetables and bread changes when thawed, often resulting in a watery and uneven consistency.

Chilled Spanish Gazpacho Recipe

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4.5 from 108 reviews

Chilled Spanish Gazpacho is a refreshing, cold vegetable soup bursting with the flavors of ripe tomatoes, cucumber, red bell pepper, and garlic, blended with olive oil and red wine vinegar. This vibrant and healthy dish is perfect for hot weather and serves as a light appetizer or snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 6 ripe tomatoes, roughly chopped
• 1 cucumber, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 red onion, roughly chopped
• 2 garlic cloves, roughly chopped

Other Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 cup torn bread
• Salt and pepper to taste
• 1 cup water (add gradually for desired consistency)

Instructions

1. Prepare vegetables: Start by roughly chopping the tomatoes, cucumber, red bell pepper, red onion, and garlic cloves into manageable pieces for blending.
2. Combine ingredients: Place all the chopped vegetables into a blender or food processor.
3. Add liquids and bread: Add the extra-virgin olive oil, red wine vinegar, and torn bread pieces into the blender along with the vegetables.
4. Season mixture: Season the ingredients with salt and pepper according to your taste preferences.
5. Blend: Blend all the ingredients thoroughly until smooth, gradually adding water to achieve the desired soup consistency.
6. Adjust seasoning: Taste the gazpacho and adjust the seasoning with more salt, pepper, or vinegar if needed.
7. Chill: Transfer the gazpacho to a container and refrigerate for at least one hour before serving to allow flavors to meld and to serve cold.

Notes

• Use crusty white bread for authentic texture; stale bread works well as it absorbs liquid better.
• Gazpacho tastes best when chilled for several hours or overnight to let flavors develop.
• Adjust water quantity for thicker or thinner soup as preferred.
• For a smoother texture, strain the gazpacho after blending.
• Garnish with diced fresh vegetables, croutons, or a drizzle of olive oil when serving.

Keywords: gazpacho, chilled soup, Spanish soup, cold summer soup, tomato soup, vegetarian, healthy, no-cook soup