Gazpacho
Chilled Andalusian soup of ripe tomatoes, cucumber, and peppers blended silky with olive oil. Summer in a bowl, no stove required.
Peek at the ingredients
Ingredients 9 ingredients
- 3 lbs ripe tomatoes, quartered
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 2 garlic cloves
- 2 oz day-old country bread, crusts removed
- 1/2 cup extra virgin olive oil, plus more to serve
- 3 tbsp sherry vinegar
- 1 1/2 tsp salt, plus more to taste
- 1/2 cup cold water, as needed
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Method
- 1
Soak the bread in cold water for 5 minutes, then squeeze it dry with your hands.
- 2
Add the tomatoes, cucumber, bell pepper, garlic, and soaked bread to a blender. Blend until completely smooth, about 2 minutes.
- 3
With the blender running, drizzle in the olive oil slowly so it emulsifies into the soup. Add the sherry vinegar and salt.
- 4
Thin with cold water until it pours like a light soup, not a smoothie. Taste and adjust salt and vinegar.
- 5
Strain through a fine mesh sieve for the silkiest texture, pressing with a spoon. This step is optional but worth it.
- 6
Chill at least 4 hours, or overnight. Gazpacho must be served genuinely cold.
- 7
Serve in chilled bowls with a thread of olive oil and diced cucumber or croutons on top.
