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A vibrant bowl of classic gazpacho, perfectly chilled.

Gazpacho (Classic)

This classic Spanish chilled tomato soup is a refreshing and vibrant dish, perfect for hot summer days. It's packed with fresh vegetables and comes together quickly with minimal effort.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg ripe tomatoes roughly chopped
  • 1 large cucumber peeled and roughly chopped
  • 1 large green bell pepper seeded and roughly chopped
  • 0.5 medium red onion roughly chopped
  • 2 garlic cloves peeled
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1 slice stale bread crusts removed
  • 120 ml cold water
  • salt to taste
  • black pepper to taste

Equipment

  • Blender
  • Measuring cups and spoons
  • Airtight container

Method
 

Preparation
  1. Roughly chop the tomatoes, cucumber, green bell pepper, red onion, and garlic cloves and have them ready for blending.
Blending
  1. Combine all the chopped vegetables with olive oil, red wine vinegar, stale bread, and cold water in a blender, then blend until the mixture is very smooth. Season the gazpacho with salt and pepper to taste.
Chilling and Serving
  1. Transfer the gazpacho to an airtight container and chill it in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to fully meld before serving. Serve the gazpacho cold, optionally garnished with a drizzle of olive oil, finely diced vegetables, or croutons.

Notes

For the best flavor, use the freshest, ripest tomatoes you can find. Adjust the amount of water to achieve your preferred consistency. For an extra smooth gazpacho, you can pass it through a fine-mesh sieve after blending.