Fresh Gazpacho Recipe Easy Classic Spanish Chilled Soup for Hot Days
A refreshing and easy-to-make classic Spanish chilled soup featuring ripe tomatoes, cucumber, garlic, and a splash of sherry vinegar, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 6 medium ripe tomatoes (about 2 lbs / 900 g), peeled and roughly chopped (Roma or vine-ripened preferred)
- 1 large cucumber (about 8 oz / 225 g), peeled and diced (English cucumber preferred)
- 1 medium red bell pepper, seeded and chopped
- ½ small red onion, finely chopped
- 2 large garlic cloves, minced
- ¼ cup (60 ml) extra virgin olive oil, cold-pressed and fruity
- 2 tbsp (30 ml) sherry vinegar, aged (or red wine vinegar as substitute)
- 2 slices fresh bread, crust removed and torn into small pieces (optional)
- ½ cup (120 ml) cold water, to adjust consistency
- Sea salt to taste (about 1 tsp / 5 g)
- Fresh ground black pepper to taste
- Fresh herbs (basil or parsley leaves) for garnish (optional)
Instructions
- Prepare the vegetables: Score an ‘X’ on the bottom of each tomato and blanch in boiling water for 30 seconds, then transfer to ice water. Peel off skins and roughly chop tomatoes; place in blender or food processor.
- Add the cucumber and red bell pepper: Peel and dice the cucumber, chop the red bell pepper, and add to the blender with tomatoes.
- Chop the onion and garlic: Finely dice the red onion and mince the garlic cloves; add to the blender.
- Add bread: Tear crustless bread slices into small pieces, soak in cold water for 5 minutes, squeeze out excess water, and add to the blender.
- Season and blend: Pour in olive oil and sherry vinegar, add sea salt and black pepper. Blend on high for 1-2 minutes until smooth but slightly textured. Add cold water gradually to reach desired consistency.
- Chill the soup: Transfer gazpacho to a large bowl or airtight container and refrigerate for at least 2 hours or overnight.
- Final taste check: Stir and adjust seasoning with salt or vinegar as needed before serving.
- Serve and garnish: Ladle into bowls, garnish with a drizzle of olive oil, fresh herbs, or diced veggies. Serve chilled.
Notes
Do not overblend to maintain some texture. Use ripe tomatoes for best flavor. Chill thoroughly before serving. Adjust consistency with cold water. For gluten-free, omit bread or use gluten-free breadcrumbs. A dollop of Greek yogurt can be added for creaminess if dairy is desired. If soup separates after chilling, whisk or blend briefly before serving.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 100
- Sugar: 5
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
Keywords: gazpacho, chilled soup, Spanish soup, summer recipe, easy soup, healthy soup, vegan soup, gluten-free soup