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SUPER SPANISH GAZPACHO SOUP

Gazpacho is a refreshing, chilled soup that originated in the southern region of Spain, particularly Andalusia, where the hot Mediterranean climate made light, cold dishes both practical and appealing.
Print Recipe
Prep Time 30 minutes
2 hours
Total Time 2 hours 30 minutes
Servings: 6 Servings
Course: Soup
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 28 Ounces Crushed Tomatoes
  • 1 Cucumber Medium size, peeled, seeded and chopped.
  • 1 Red Bell Pepper Small, seeded and chopped.
  • 1 Red Onion Small and chopped.
  • 2 Cloves Garlic
  • 2 Cups Croutons You can also use 2 slices of dried bread.
  • 1/4 Cup Olive Oil
  • 2 TBL Sherry Vinegar
  • 1 TSP Salt
  • 1 Tsp Pepper
  • 1 Cup Water Cold
  • 1 TBL Worcestershire Sauce
  • Diced Cucumber Optional Garnish.
  • Red Bell Pepper Optional Garnish.
  • Basil Optional Garnish.
  • Parsley Optional Garnish.

Method
 

  1. Place the croutons (or bread slices) in a small bowl with 1/4 cup cold water. Let it soak for 5–10 minutes until softened.
  2. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread.
    Add olive oil, sherry vinegar, Worcestershire sauce, salt, and pepper.
    Blend until completely smooth, adding cold water gradually until you reach your desired consistency.
  3. Taste and adjust seasoning. Gazpacho should be tangy, well-salted, and balanced.
    Transfer to a covered container and refrigerate for at least 2 hours, or overnight, to let flavors meld.
  4. Stir before serving. Ladle into bowls or glasses.
    Garnish with your choice of diced vegetables, croutons, and a drizzle of olive oil.

Notes

For the smoothest gazpacho, strain the blended soup through a fine mesh sieve before chilling. This will give it a silky restaurant-quality texture.