Gazpacho - also called Andalusian Gazpacho - is a delicious cold soup from the south of Spain. Made from blended raw vegetables and a some oil and spices, gazpacho is the perfect fresh summer time soup.
Course Soups + Stews
Prep Time 15minutes
Additional Time 2hours
Total Time 2hours15minutes
Author Recipes From Europe
1/2green bell pepper
1large garlic clove
1sliceof white bread, stale
3tablespoonsextra virgin olive oil
2tablespoonswhite wine vinegar
1/2teaspoonsalt, more to taste
Soak the stale bread in a bowl with water. Once soft, squeeze out the liquid and set it aside.
Wash all the vegetables. Peel the cucumber and remove the tomato stems as well as the bell pepper seeds. Then cut everything into small pieces. Also, peel the garlic clove and chop it small or press it through a garlic press.
Add the cut-up vegetable pieces and crushed garlic to a large blender. Also, add the soaked bread, olive oil, white wine vinegar, salt, and water.
Blend everything together for around 2-3 minutes until the mixture has a very smooth consistency with no major lumps.
Pour the soup through a sifter into a bowl to capture any extra seeds or skin.
Cover the bowl of gazpacho with a lid or cling film and place it in the fridge to chill for at least two hours. DO NOT add any ice cubes as this will make the soup too watery - just give it enough time to sit in the fridge.
We like using Roma tomatoes for making gazpacho due to their low water content but other tomatoes on the vine will also work.
Again, we recommend not adding any ice cubes to cool the gazpacho because this will add water to it and skew the flavor to the bland side of things. It's better to just put the soup in the fridge for a couple of hours.
Some people like adding red or yellow onion to their gazpacho - but there is a debate whether it is still "traditional gazpacho" if you add onion. We don't usually add onion to ours, but feel free to add approximately 1/4 peeled onion to yours if you like the taste.