Authentic Gazpacho – Easy Spanish Cold Soup
Gazpacho is a classic chilled Spanish soup perfect for warm days when you need something light, refreshing, and flavorful. This recipe captures the vibrant flavors of ripe tomatoes, cucumbers, peppers, and a touch of garlic blended together to create a smooth and tangy soup. It’s quick to prepare and bursting with fresh, wholesome ingredients that make it an ideal starter or light meal. The beauty of gazpacho is that it's not just delicious but also incredibly healthy.
Ingredients
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup cold water (adjust for consistency)
- Optional: fresh basil or parsley for garnish
Directions
Start by chopping the tomatoes, cucumber, bell peppers, and onion. The smaller you chop them, the easier they blend.
Place all the chopped vegetables in a blender or food processor along with the garlic, olive oil, red wine vinegar, salt, and black pepper.
Blend until smooth. If you prefer a chunkier texture, pulse the blender and leave some pieces intact.
Gradually add the cold water until you reach your desired consistency. Taste and adjust the seasoning if needed.
Chill the gazpacho in the fridge for at least 30 minutes before serving. The flavors will intensify as it chills.
Serve cold, garnished with fresh herbs like basil or parsley if desired.
Recipe tips
Use the ripest, juiciest tomatoes you can find for the best flavor. If you like a smoother gazpacho, strain the soup after blending to remove any leftover skins or seeds. For a slightly richer flavor, let the soup chill overnight—this allows the flavors to fully meld together. Adding a dash of smoked paprika or cayenne can give the gazpacho a little extra kick.
Nutrition Facts (per serving)
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