Description
This Gazpacho recipe is a refreshing, chilled soup perfect for warm weather. Made with ripe tomatoes, cucumber, red bell pepper, and a blend of flavorful seasonings, it’s a delightful dish to enjoy as a starter or light meal.
Ingredients
Units
Scale
Gazpacho:
- 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
- 1 cucumber (20cm/8" long), peeled and diced into 1cm / 1/2" cubes
- 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2" cubes
- 2 garlic cloves, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup extra virgin olive oil, + extra for serving
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Serving:
- Crusty bread
- Cucumber, cut into small cubes (optional)
Instructions
- Marinate – Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours.
- Blitz – Transfer everything into a blender and blitz on high until smooth.
- Serve – Pour into a bowl. Rest for 15 minutes to let the bubbles subside. Stir, then ladle into bowls.
- Garnish – Top with diced cucumber, if using, and a swish of olive oil. Serve with crusty bread!
Notes
- Red onion – I know it’s unusual to see red onion listed using a cup measure. But it makes a difference here. Too much = too onion-y. Too little, and it’s missing zing. Chop and measure!
- Smooth vs slightly grainy (my preference) – If you make it completely smooth, I find it makes it seem more like a cold drink rather than a soup as a meal. I actually like it with a bit of texture in the finished dish.
- Marinating – If you don’t have time, make this anyway with an extra 2 tbsp of olive oil to compensate! But be sure to chill the finished soup before serving because it’s best served cold. Not fridge-ice-cold, not at room temperature. Somewhere in between.
- Leftovers will keep overnight. Beyond this, I’d freeze then just add to tomato-based cooked sauces, though a reader suggests that if you blend it again it will resurrect it. Interested to hear if you try this!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
