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Gazpacho

A chilled Spanish soup made primarily from blended ripe tomatoes, cucumbers, bell peppers, and onion, resulting in a smooth, velvety texture. The ingredients are raw and combined using a blender or food processor, creating a refreshing, cold soup with a vibrant color and slightly chunky consistency depending on preferences.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 large ripe tomatoes preferably heirloom or vine-ripened
  • 1 medium cucumber peeled and sliced
  • 1 bell pepper red bell pepper seeded and chopped
  • 1/2 red onion roughly chopped
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • to taste salt and pepper for seasoning
  • optional fresh herbs such as basil or parsley, for garnish

Equipment

  • Chef's knife
  • Cutting board
  • Blender or food processor
  • Measuring cups and spoons
  • Mixing bowl

Method
 

  1. Wash and prepare the vegetables. Dice the tomatoes, peel and slice the cucumber, seed and chop the red bell pepper, and roughly chop the red onion. Mince the garlic cloves.
  2. Place all the prepared vegetables into a large mixing bowl. Add the minced garlic, red wine vinegar, and olive oil. Toss gently to combine.
  3. Transfer the mixture to a blender or food processor. Blend until smooth and velvety, stopping to scrape down the sides as needed. If a chunkier texture is preferred, pulse briefly instead of pureeing fully.
  4. Season the soup with salt and pepper to taste. Pour into a clean bowl or container, cover, and refrigerate for at least 1 hour to blend flavors and chill thoroughly.
  5. Before serving, give the gazpacho a gentle stir. Pour into glasses or bowls, garnish with freshly chopped herbs if desired, and serve cold.