There are so many gazpacho recipes out there. But if you haven’t tried this refreshing soup or you couldn’t find a nice recipe to make it I will show you how I make a classic gazpacho recipe at home. I like the tomato flavour to shine through so I just add a small piece of cucumber and only one garlic clove because otherwise it can overpower the tomato.
Gazpacho is extremely easy to make. You simply blend all the ingredients together, no cooking required. Just add the right quantity of each ingredient and I promise you that you will get it right every time!
Gazpacho is a raw soup, traditionally made with ripe tomatoes, green pepper, onion, garlic, olive oil (which gives gazpacho its silky texture)sherry vinegar and bread. But I prefer not to add bread to keep it light and gluten-free.
It is best served cold! Leave it in the refrigerator for a couple of hours after making it to allow the flavours to fully develop. We usually garnish this soup with finely chopped onion, tomato, cucumber and a drizzle of good olive oil.
Unlike salmorejo which is eaten with a spoon gazpacho is usually taken as a drink because it has a lighter texture. I wanted to show you how to make traditional Spanish gazpacho then you can try other versions of it like this strawberry gazpacho, it adds a delicious fruity touch to the original recipe.
Friends, if you try this recipe, show us! Tag it with #shoothecook on Instagram or Facebook.
This Summer, cool off with a refreshing glass of Spanish gazpacho! This classic gazpacho recipe takes five minutes to come together, no cooking required.
- 8 cups chopped ripe tomatoes (4 big tomatoes)
- 3/4 cup chopped yellow onion, plus extra for garnishing
- 1/2 cup chopped green pepper, cored and seeded
- 1/2 cup peeled and chopped cucumber, plus extra for garnishing
- 2 garlic cloves, germ removed
- 2 Tbsp sherry vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp salt, more to taste
Add the tomatoes, onion, green pepper, cucumber and garlic. Blend for about 1 minute then add the vinegar, olive oil and salt. Blend until the mixture is completely smooth. Adjust the seasoning and add water if you want to make it lighter.
Chill the soup for at least 2 hours, or up to 24 hours. Serve into glasses or small bowls and garnish with the chopped veggies on top if desired.
Keep it covered and refrigerated and consume within 3 to 4 days.