Description
A refreshing and vibrant Gazpacho recipe that’s perfect for warm weather. Made with ripe tomatoes, cucumber, red bell pepper, garlic, red onion, and a blend of flavorful seasonings. Serve this chilled soup with crusty bread for a delightful 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 (Note 1)
- 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. (Note 3)
- Blitz: Transfer everything into a blender and blitz on high until smooth. (Or use a tall jug with a hand blender). For 100% perfectly smooth, pass through a fine mesh strainer or food mill and discard solids (Note 2)
- 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. Reminds me I’m eating a meal rather than drinking a Bloody Mary!
- 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 suggest that if you blend it again it will resurrect it. Interested to hear if you try this!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
