5-Step Gazpacho Recipe
Take a swing at this traditional Spanish dish - refreshing, light, and packed with flavor. It's perfect for a starter, light meal, or side dish!
Ingredients
- 2 pounds Ripe tomatoes about 6-7 medium tomatoes cored and chopped
- 1 Cucumber peeled and chopped (about 1 cup)
- 1 Small red bell pepper seeded and chopped
- 1 Small green bell pepper seeded and chopped
- 1 Small red onion peeled and chopped
- 2 cloves Garlic minced
- 1/4 cup Extra virgin olive oil good quality
- 2 tbsp Sherry vinegar or red wine vinegar
- 1 slice Day-old bread (white bread is prefereed) crust removed, soaked in water for about 10 minutes and squeezed out
- 1 tsp Salt adjust to taste
- 1/4 tsp Freshly ground black pepper
- 1 tsp Ground cumin optional, for extra depth
- 1 1/2 cups Cold water adjust for desired consistency
Instructions
- Prepare the Vegetables: Place the tomatoes, cucumber, bell peppers, red onion, and garlic into a blender or food processor. You can also roughly chop the vegetables first if you prefer a chunkier texture later.
- Blend: Add the soaked bread, olive oil, vinegar, salt, black pepper, and cumin (if using) to the blender with the vegetables. Blend until smooth. If you like a finer texture, blend longer.
- Adjust Consistency: Add the cold water a little at a time and blend until you reach your preferred consistency. Some prefer their gazpacho thicker, while others like it more liquid. Taste and adjust the seasoning as needed with more salt or vinegar.
- Chill:Transfer the gazpacho to a bowl or pitcher. Cover and refrigerate for at least 1-2 hours, or until fully chilled. This step is important to allow the flavors to meld.
- Serve:Serve the gazpacho cold in bowls. Garnish with chopped cucumber, diced tomatoes, croutons, or an extra drizzle of olive oil for added texture and flavor.