Authentic Gazpacho
Experience the vibrant, sun-drenched flavors of Andalusia with this authentic chilled tomato soup. This traditional recipe uses raw, garden-fresh vegetables, high-quality extra virgin olive oil, and soaked bread to create a smooth, creamy, and incredibly refreshing dish. Perfect for hot summer days, it requires no heat and delivers a sophisticated, zesty profile that celebrates simplicity and the natural essence of Mediterranean ingredients.
- Prep Time: 20
- Total Time: 140
- Yield: 4 servings
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
2 pounds ripe Roma tomatoes, halved and cored
1 small cucumber, peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice white bread, crust removed and soaked in water
Instructions
Soak the bread slice in water until soft, then squeeze out excess liquid and set aside.
Roughly chop the tomatoes, cucumber, green bell pepper, red onion, and garlic.
Place the chopped vegetables and garlic into a high-powered blender.
Add the soaked bread, extra virgin olive oil, sherry vinegar, salt, pepper, and cumin.
Blend on high speed until the desired consistency is reached; for a smoother texture, blend longer.
Taste and adjust seasoning if necessary.
Transfer the mixture to a sealed container and refrigerate for at least 2 hours to allow flavors to meld.
Serve chilled in bowls, optionally drizzled with a touch of extra virgin olive oil.
Notes
For an even smoother texture, pass the finished soup through a fine-mesh sieve or food mill. Store in an airtight container in the refrigerator for up to 3 days. Use the highest quality extra virgin olive oil you can find, as it significantly impacts the flavor.
Find it online: https://cookingwithramsay.com/authentic-gazpacho/