Chilled Spanish Gazpacho Soup (Printable Version)

Refreshing chilled Spanish soup made from blended raw vegetables, perfect for summer dining.

# What You Need:

→ Vegetables

01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled

→ Liquids

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar or red wine vinegar
09 - 2 cups tomato juice (unsalted or low sodium)

→ Bread

10 - 2 slices stale white bread, crusts removed, torn into pieces (optional)

→ Seasonings

11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)

→ Garnish

14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling

# Method:

01 - Place chopped tomatoes, cucumber, bell peppers, onion, and garlic into blender. Add bread pieces if using for thicker texture.
02 - Pour in olive oil, vinegar, tomato juice, salt, black pepper, and cumin.
03 - Blend until completely smooth. For thinner consistency, add additional tomato juice or cold water as needed.
04 - Taste mixture and adjust salt and pepper levels as desired.
05 - Refrigerate for at least 2 hours to allow flavors to meld and soup to become thoroughly cold.
06 - Stir chilled gazpacho before serving. Ladle into bowls or glasses and top with diced vegetables, fresh herbs, and drizzle of olive oil.

# Expert Tricks:

01 -
  • Requires zero heat, keeping your kitchen cool when summer feels relentless
  • Transformates an abundance of vegetables into something elegant and dinner party worthy
02 -
  • Bread thickness dramatically affects texture, so start with less if you prefer a lighter body
  • The soup's flavor shifts noticeably after resting, so always taste again before serving
03 -
  • Overripe tomatoes make the sweetest gazpacho, so don't shy away from those soft ones at the market
  • The soup keeps beautifully for three days, developing deeper flavor each day

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