Cook and Scale
Spanish Gazpacho
4 servings · 15 min total
A vibrant, chilled no-cook soup of ripe tomatoes, cucumber and peppers, silky with olive oil — Andalusia's ultimate summer refresher.
Ingredients
- 1 kg tomato, roughly chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- ½ red onion, chopped
- 2 garlic
- 4 tbsp olive oil, plus extra to serve
- 2 tbsp red wine vinegar
- 100 g white bread, crusts removed, torn
- 1 tsp salt
- black pepper to taste
- 1 tbsp ice cube, to serve
Contains: Gluten, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the bread — Soak the torn bread in a little water for 5 minutes, then squeeze out the excess liquid.
- 2.
Blend the vegetables — Combine the tomato, cucumber, green pepper, onion, garlic and soaked bread in a blender. Blend until completely smooth.
- 3.
Add oil and vinegar — With the blender running, drizzle in the olive oil and vinegar. Season with salt and pepper, adding a little cold water if too thick.
- 4.
Chill and serve cold — Chill for at least 2 hours. Serve very cold with ice cubes and a drizzle of olive oil.