45 minutes
A refreshing and flavorful cold soup made with ripe tomatoes, bread, and various vegetables.
Hearty Bread, crusts removed, torn into 1- to 2-inch chunks
0 oz
Very Ripe Tomatoes, cored and cut into rough 1-inch chunks
0 lb
to taste
to taste
Cucumber, peeled, seeded, and cut into rough 1-inch chunks
0 lb
Red Onion, peeled and cut into rough 1-inch chunks
0 lb
Green Or Red Bell Pepper, cored, seeded, and cut into rough 1-inch chunks
0 lb
Fresh Oregano Leaves, roughly chopped
0 oz
Garlic, peeled and smashed
each
tablespoons
Chopped Herbs, such as parsley, chives, or oregano for serving
to taste
1. Prepare Bread and Tomatoes
Place the torn bread chunks in the bottom of a large bowl. Layer half of the tomatoes on top of the bread, seasoning generously with kosher salt and freshly ground black pepper.
2. Add Vegetables and Seasonings
Add the cucumber, red onion, bell pepper, and garlic to the bowl. Sprinkle the chopped oregano over the vegetables and season again with kosher salt and freshly ground black pepper. Add the remaining tomatoes on top, seasoning once more with kosher salt and freshly ground black pepper.
3. Add Olive Oil and Vinegar
Drizzle the extra-virgin olive oil and sherry vinegar over the entire mixture. Let this rest at room temperature for 30 minutes.
4. Combine and Blend
Toss all the ingredients together with a wooden spoon or by hand until well combined. Transfer half of the mixture, including the liquids at the bottom of the bowl, to a blender. Blend on high speed until completely smooth, about three minutes. Press the blended mixture through a fine-mesh strainer into a large bowl. Repeat this process with the remaining soup mixture, working in batches if necessary.
5. Adjust Seasoning and Serve
Once all the soup is strained, taste and adjust the seasoning with more kosher salt, freshly ground black pepper, and sherry vinegar as needed. Serve immediately, garnished with chopped herbs and a drizzle of extra-virgin olive oil. Alternatively, you can chill the soup for up to three days before serving.
Incorporate watermelon, cantaloupe, or strawberries for a sweet and savory chilled soup.
Use tomatillos or green tomatoes and peppers, adding green grapes or avocado for a tangy, creamy soup.
Roast vegetables before blending for a smoky flavor.
Focus on ripe tomatoes, cucumbers, green peppers, and sherry vinegar, served with hard-boiled egg and Serrano ham or chorizo.
Add chopped watermelon, peaches, or mango for a sweet and savory contrast, balancing sweetness with acidity and tomatoes.
Gazpacho is all about the freshness and quality of the vegetables. Use ripe, in-season tomatoes, crisp cucumbers, and bright green bell peppers. The difference in flavor between peak-season produce and off-season produce is significant and will determine the quality of your final dish.
Gazpacho needs time to chill and for the flavors to meld. After blending, refrigerate the soup for at least a couple of hours, or preferably overnight. This rest period allows the ingredients to marry and intensify in flavor.
Use a high-quality extra virgin olive oil for its rich, fruity flavor. It not only contributes to the mouthfeel but also adds depth to the gazpacho. When blending, emulsify the oil into the soup slowly to create a smooth, almost creamy texture.
The acidity from tomatoes and sherry vinegar is key to a vibrant gazpacho. Taste as you go and adjust the vinegar to achieve the perfect balance. If your tomatoes are particularly tart, you might need less vinegar; if they're sweet, a little more.
Always give your gazpacho a final taste before serving. Adjust the seasoning with salt, pepper, or a bit more vinegar if needed. Sometimes a splash of cold water can be added if the gazpacho is too thick or intense.
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