Nothing like a cold and refreshing bowl of authentic Spanish Gazpacho to cool off this summer. Authentic gazpacho from Spain is silky and smooth not chunky. You can add some crunch with some fresh cut tomatoes, cucumbers, peppers and fresh made croutons.
Recipe by Vicky Cohen and Ruth Fox on July 22, 2023
Prep time: PT20M
Cook time: PT20M
Total time: PT40M
Rating
4.8 stars ( reviews)
Ingredients
3 medium red bell peppers, roughly chopped
3 large cucumbers, peeled and roughly chopped
12 medium ripe tomatoes, roughly chopped
1 large clove of garlic (optional)
2 cups water
1/2 cup extra virgin olive oil
1/4 cup + 1 tbsp apple cider vinegar, sherry vinegar, or red wine vinegar
1 tsp salt or more to taste
1/4 cup plain breadcrumbs (optional)
Homemade croutons
1 large french baguette
1/4 cup olive oil
1/4 tsp salt or to taste
Categories
cold soup
Cuisine
Spanish
Steps
Place all the ingredients in batches in a blender. With each batch add some of the water, olive oil, salt vinegar, and bread crumbs. Blend until smooth
Pour each blended batch through a fine mesh strainer to strain the tomato and pepper skin and cucumber seeds.
Chill for a couple of hours before serving.
Serve with homemade croutons
Dice the baguette and place in a large bowl
Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer
Bake at 400F for 20 minutes or until golden brown
Serve on top of the gazpacho.
Enjoy! From May I have that recipe
Nutitrion
Serving Size: 1 cup without croutons
Calories: 95 calories
Carbohydrates: 6.8 g
Protein: 1.7 g
Fat: 7.5 g
Saturated Fat: 1.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 197.2 mg
Sugar: 1.6 g
Reviews
Tamar Genger on 2013-06-17 (5 stars): I love smooth cold gazpacho, and this is sort of like mine but I don't puree the peppers and cucumbers, will have to try this for sure.
Raquel on 2013-06-18 (5 stars): Picking fruits and vegetables from Papi's garden is one of the best memories I have of him (my grandfather), Spain and the summer time. This post brought back many memories of our amazing time we had there :) Everyone this gazpacho is the best one you will ever have, its creamy, tangy and pure deliciousness (my favorite thing to eat in the summer!)
Yulia on 2017-12-12 (5 stars): Made this. Tastes amazing and refreshing! The strainer I had made it take a while to strain the soup so I only did half of it and left the other half of the mixture as it was after it came out of the blender (well blended). I also only added about 1/4 cup of olive oil instead of 3/4 to try to make it as healthy as possible. I didn't make the croutons either. With all that it still tasted great and made for an easy to make healthy gazpacho. I'm a person in my 20's still learning how to cook tasty food, so this was just what I needed :)
Marielli on 2018-08-17 (5 stars): I arrived yesterday from Spain and today is a really hot day in Southern CA. I was craving a good gazpacho suave and decided to do this recipe. Thank you, it came out perfectly!
Candace on 2019-06-29 (5 stars): Just made it in Hot Hot Oklahoma.
It is Wonderfully cool and rich. I just tested it out for Fourth Of July starter. Thank You for sharing.
Rebeca on 2022-09-04 (5 stars): This Gazpacho recipe is fabulous! I love it! Perfect for a hot summer day. The croutons are my favorite .
George Taruc on 2020-08-07 (3 stars): If you pour thru strainer won't you just have liquid left? Am I missing something here?
Emma on 2023-12-13 (5 stars): Just made this for our evening meal and other than the usual issues with Australian veg being of completely different proportions to the veg in the rest of the world (my soup made 8-10 very generous servings), it is excellent and has very definitely made it into our cold soup folder for hot summer days.
