Gazpacho

This classic Spanish gazpacho is a vibrant, chilled soup made from raw, blended vegetables. It features ripe tomatoes, crisp cucumbers, and sweet onions, balanced with the sharp tang of vinegar and the richness of olive oil. The result is a silky-smooth, refreshing dish that is both light and satisfying. Ideal for serving as a starter or a light lunch during warm weather, it requires no cooking, just blending and chilling. The flavors meld beautifully over time, making it a perfect make-ahead dish for picnics, parties, or a quick weeknight dinner. Garnish with fresh herbs and croutons for added texture.

Cuisine: Spanish

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 139.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic Spanish gazpacho is a vibrant, chilled soup made from raw, blended vegetables. It features ripe tomatoes, crisp cucumbers, and sweet onions, balanced with the sharp tang of vinegar and the richness of olive oil. The result is a silky-smooth, refreshing dish that is both light and satisfying. Ideal for serving as a starter or a light lunch during warm weather, it requires no cooking, just blending and chilling. The flavors meld beautifully over time, making it a perfect make-ahead dish for picnics, parties, or a quick weeknight dinner. Garnish with fresh herbs and croutons for added texture.

Ingredients

3 cloves Garlic
1/4 teaspoon Crushed black pepper
1/2 teaspoon Salt
3 tablespoons Olive oil
4 cups Cold water
2 tablespoons Sherry vinegar
4 large Ripe tomatoes, crushed
2 medium Cucumbers, peeled and sliced
2 medium Green bell peppers, chopped
2 medium Onions, chopped

Directions

1
Peel the garlic cloves and combine them with the salt and black pepper in a mortar or small bowl. Grind or mash them into a paste.
2
Let the garlic mixture stand for 15 minutes to allow the flavors to meld.
3
Add the olive oil, cold water, and vinegar to the garlic mixture and stir well.
4
Let this liquid base stand for 30 minutes.
5
Place the crushed tomatoes, sliced cucumbers, chopped green peppers, and chopped onions in a large blender or food processor.
6
Pour the garlic-liquid mixture over the vegetables and blend until smooth. Strain through a fine-mesh sieve if you prefer a silky texture, or leave unstrained for a rustic soup.
7
Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 5 hours, or overnight, to allow the flavors to develop.
8
Taste and adjust seasoning with salt and vinegar if needed before serving.
9
Serve chilled, garnished with croutons or diced fresh vegetables.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 139.6kcal

% Daily Value *
Total Fat 11.5g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 2444.8mg102%
Total Carbohydrate 8.8g3%
Dietary Fiber 2.1g9%
Sugars 4.7g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, strain the blended mixture through a fine-mesh sieve. For a chunkier gazpacho, chop some ingredients finely and stir them in after blending.

Gazpacho tastes best when made a day ahead, allowing the flavors to mature. Store in an airtight container in the refrigerator for up to 3 days.

Serve with croutons, diced cucumber, or chopped hard-boiled eggs on top for added texture and flavor.

If the soup is too thick, add more cold water. If it is too thin, let it sit longer in the fridge to allow the vegetables to reabsorb some liquid.

Keywords: gazpacho, cold soup, spanish, tomato, cucumber, vegan, summer, refreshing, blender, no cook, healthy, appetizer, light meal, olive oil, vinegar, garlic, onion, bell pepper, chilled, raw vegetables, mediterranean

Read it online: https://www.chefs-mate.com/recipe/gazpacho-3/

Chefs Mate

Gazpacho

Nutrition Facts