Gazpacho
Ingredients
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- 2 pounds tomato – cored and roughly chopped (~7.5 medium tomatos)
- 12 ounces cucumber – peeled and seeded if thick-skinned, roughly chopped (~1 medium cucumber)
- 6 ounces green bell pepper – seeded and roughly chopped (~1 medium green bell pepper)
- 1 clove garlic – chopped
- 2 ounces country bread – crusts removed, torn into pieces
- 1/2 cup cold water
- 2 1/2 tablespoons sherry vinegar
- 1 1/4 teaspoons kosher salt
- 1/3 cup extra-virgin olive oil
- tomato – finely diced (for serving)
- cucumber – finely diced (for serving)
- green bell pepper – finely diced (for serving)
- extra-virgin olive oil – for serving
Instructions
1. Soak the torn country bread in the cold water for 5 minutes, then squeeze lightly and transfer both the bread and soaking liquid to a blender.
2. Add the chopped tomatoes, cucumber, green bell pepper, garlic, sherry vinegar, and kosher salt to the blender. Blend on high until very smooth, 1–2 minutes.
3. With the blender running, drizzle in the extra-virgin olive oil in a thin stream and blend until the soup lightens in color and thickens slightly, 30–60 seconds.
4. Pass the mixture through a fine-mesh sieve into a large bowl or pitcher, pressing to extract as much liquid as possible; discard the solids.
5. Cover and chill until very cold, 2–3 hours.
6. Stir the gazpacho, then ladle into chilled bowls. Garnish with the finely diced tomato, cucumber, and green bell pepper, and finish with a light drizzle of extra-virgin olive oil (for serving). Serve immediately.
Gazpacho is a chilled Andalusian soup that captures the peak flavors of summer produce in a silky, refreshing bowl. Ripe tomatoes bring sweetness and acidity, cucumber adds crisp freshness, and green pepper contributes a gentle vegetal bite. Emulsified extra-virgin olive oil gives the soup body and a creamy texture without dairy, while sherry vinegar provides the bright, tangy lift that defines its character.
Rooted in southern Spain, gazpacho evolved from older bread, garlic, vinegar, and oil mixtures enjoyed by field workers as a cooling meal. After tomatoes arrived from the Americas, the soup gradually turned into the red, vegetable-forward version recognized today, especially across Andalusia. It is served very cold, often with a small garnish of diced vegetables and a drizzle of olive oil, and remains a staple of Spanish summer cuisine and hospitality.