LunchAppetizerSide Dish

Classic Gazpacho

Name: Classic Gazpacho
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 900 g ripe tomato roughly chopped; 1 pcs cucumber peeled and roughly chopped; 1 pcs red bell pepper deseeded and roughly chopped; 0.5 pcs green bell pepper deseeded and roughly chopped; 2 clove garlic peeled; 1 slice white bread crusts removed, soaked in water; 2 tbsp red wine vinegar; 3 tbsp extra virgin olive oil; 120 ml cold water; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 pcs cucumber finely diced; 0.25 pcs red bell pepper finely diced; 1 tsp extra virgin olive oil (optional)

Experience the vibrant flavors of Andalusia with this classic Spanish Gazpacho. Bursting with sun-ripened tomatoes, crisp cucumbers, sweet bell peppers, and a hint of garlic, this chilled soup is incredibly refreshing and perfect for warm weather. Its silky-smooth texture and bright, savory notes make it a healthy and satisfying dish.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Easy
Per serving: 200 kcal

Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gripe tomato, roughly chopped
1 pcscucumber, peeled and roughly chopped
1 pcsred bell pepper, deseeded and roughly chopped
0.5 pcsgreen bell pepper, deseeded and roughly chopped
2 clovegarlic, peeled
1 slicewhite bread, crusts removed, soaked in water
2 tbspred wine vinegar
3 tbspextra virgin olive oil
120 mlcold water
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

0.25 pcscucumber, finely diced
0.25 pcsred bell pepper, finely diced
1 tspextra virgin olive oil(optional)

Equipment

Chef's knife · Cutting board · High-speed blender · Small bowl · Large pitcher · Airtight container · Fine-mesh sieve (optional)

The method

Step by step

1
Roughly chop the 900g ripe tomatoes, 1 piece cucumber, 1 piece red bell pepper, and 0.5 piece green bell pepper into large chunks.
About 5 min
Cook’s note: Select very ripe, flavorful tomatoes for the best gazpacho. Heirloom or vine-ripened varieties work wonderfully.
2
Peel the 2 garlic cloves.
About 1 min
Cook’s note: For a milder garlic flavor, you can remove the green germ from the center of the clove.
3
Remove the crusts from the 1 slice of white bread and place it in a small bowl.
About 1 min
4
Pour enough cold water over the bread to fully submerge it, and let it soak for 2-3 minutes until softened.
About 3 min
Cook’s note: Soaking the bread helps to thicken the gazpacho and gives it a smoother, more emulsified texture without adding cream.
5
Combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, peeled garlic, 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 120 ml cold water, 0.5 tsp salt, and 0.25 tsp black pepper in a large, high-speed blender.
Cook’s note: Using a powerful blender is key to achieving a truly smooth gazpacho. If your blender is less powerful, you may need to blend in smaller batches.
6
Squeeze out any excess water from the soaked bread and add the softened bread to the blender with the other ingredients.
About 1 min
7
Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
About 3 min
Cook’s note: For an exceptionally silky texture, you can pass the blended gazpacho through a fine-mesh sieve to remove any remaining seeds or skin fragments, though this step is optional.
8
Taste the gazpacho and adjust the seasonings as desired, adding more salt, pepper, or red wine vinegar to balance the flavors.
About 1 min
Cook’s note: The flavor of gazpacho deepens as it chills, so season slightly bolder than you think is necessary.
9
Pour the gazpacho into a large pitcher or an airtight container.
About 1 min
10
Refrigerate the gazpacho for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
About 2 hr
Cook’s note: Chilling is crucial for gazpacho; it allows the flavors to fully develop and ensures a refreshing experience.
11
Before serving, finely dice the 0.25 piece cucumber and 0.25 piece red bell pepper for garnish.
About 5 min
Cook’s note: Cut the garnish vegetables into very small, uniform pieces for an elegant presentation and pleasant texture contrast.
12
Serve the chilled gazpacho in individual bowls, garnished with the diced cucumber and red bell pepper, and a final drizzle of 1 tsp extra virgin olive oil.
About 1 min
Cook’s note: A high-quality finishing olive oil will add a beautiful aroma and richness to the gazpacho.

Per serving

Nutrition

72%Score

Calories: 200.3kcal
Protein: 4.3g
Carbs: 21.4g
Fat: 12.3g
Fibre: 4.8g
Sugar: 11.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This gazpacho is a fantastic starter for a summer meal or a light lunch on its own. Serve it with crusty bread for dipping, or alongside grilled fish or chicken. For a touch of heat, you can add a small piece of jalapeño or a pinch of cayenne pepper to the blender. A few croutons or a dollop of Greek yogurt (if not vegan) also make excellent garnishes.

Storage

Store leftover gazpacho in an airtight container in the refrigerator. Do not add garnishes until serving.

Reheating

Gazpacho is served chilled and does not require reheating. Stir well before serving.