For a richer flavor, use heirloom tomatoes. If you don't have a high-powered blender, you may need to strain the gazpacho through a fine-mesh sieve after blending to remove any seeds or skins. Feel free to add a pinch of smoked paprika for a hint of smoky depth. Gazpacho can be stored in the refrigerator for up to 3 days.
Spanish Gazpacho
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS39
Embark on a culinary journey to the heart of Spain with this vibrant and refreshing Gazpacho. A symphony of sun-ripened tomatoes, crisp cucumber, sweet bell pepper, and zesty garlic, all harmonized with the finest olive oil and a splash of red wine vinegar. Chilled to perfection, this soup is a delightful escape on a warm day, a true taste of summer in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium28 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn the bowl of a food processor or high-powered blender, combine the tomatoes, sliced cucumber, sliced bell pepper, sliced onion, red wine vinegar, garlic, and a generous pinch of sea salt. (5 minutes)
02
StepPulse the mixture until coarsely blended. Then, with the processor running on low, slowly drizzle in the olive oil until the gazpacho is smooth and emulsified. (3-5 minutes)
03
StepAdd chilled water, a tablespoon at a time, until the gazpacho reaches your desired consistency. Taste and adjust seasoning with more salt or vinegar as needed. (2 minutes)
04
StepTransfer the gazpacho to a glass container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (120 minutes)
05
StepBefore serving, give the gazpacho a good stir. Ladle into chilled bowls and garnish with the finely diced cucumber, bell pepper, and onion. Drizzle with a touch of extra-virgin olive oil, if desired. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Augustus Quitzon
May 18, 2025This is so much better than any store-bought gazpacho I've ever had!
Glennie Monahan
May 15, 2025I didn't have red onion, so I used a shallot instead, and it worked great.
Karley Bartoletti
May 6, 2025The garnish of finely diced vegetables really adds a nice touch.
Nicolette Wisoky
May 1, 2025This gazpacho is absolutely delicious! The flavors are so fresh and vibrant. I will definitely be making this again.
Donnie Hirthe
Apr 18, 2025I highly recommend chilling the gazpacho overnight to allow the flavors to meld properly.
Hillard Ziemann
Jan 26, 2025Next time, I might try adding a little bit of avocado for extra creaminess.
Merlin Carter
Jan 14, 2025My family loved this! It's the perfect summer soup.
Kaylin Lind
Dec 24, 2024I used a high-powered blender, and it came out so smooth and creamy.
Alva Weimann
Dec 19, 2024I found that peeling the tomatoes made a big difference in the texture.
Fern Bednar
Dec 17, 2024I added a pinch of cayenne pepper for a little kick, and it was amazing!