Soups
Gazpacho
The cold Andalusian tomato soup: blended, silky and refreshing. Make it ahead and keep it in the fridge.
- 15 min15 prep · 0 cook
- EasyDifficulty
- 270 kcalper serving
Ingredients
4 servings
- Ripe tomatoes1 kg
- Green pepper1
- Cucumber½
- garlic1 clove
- Day-old bread50 g
- Olive oil80 ml
- Sherry vinegar2 tbsp
- Cold water250 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the bread in a little water.
- 2
Roughly chop the tomatoes, pepper, cucumber and garlic.
- 3
Blend everything with the bread, oil, vinegar, water and salt until very smooth.
- 4
Pass it through a sieve for an extra silky soup. Taste and adjust the salt and vinegar.
- 5
Chill it in the fridge and serve very cold, with diced vegetables on top.
Tips and questions
- How long does gazpacho keep?
- Up to 3 days in a closed jar in the fridge. Stir or shake it before serving, as it separates a little.
- Can I make it gluten-free?
- Yes: leave out the bread or use gluten-free bread. It will be a little thinner, so add less water.
- Why is my gazpacho orange instead of red?
- The oil emulsifies and lightens the colour; that is normal. Very ripe, deep-red tomatoes give the reddest result.
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