Easy recipe for Spanish tomato gazpacho, a refreshing chilled soup made with ripe tomatoes, bell peppers, cucumber, and more. Served with garlic bread, and topped with diced vegetables, hardboiled egg, pickled onions, avocado sorbet, etc.
Course Appetizer, Soup
Cuisine European, International, Spanish
Keyword Cold soup, Gazpacho, Gluten free, Tomato
Prep Time 15 minutesminutes
Chill time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8
Ingredients
5-6medium size ripe tomatoesabout 2 pounds
3-4red bell peppersseeds removed and cut into chunks
1cucumberpeeled and cut into chunks
½small red onion
1garlic clove - optional
Salt to taste
Olive oilto taste
Sherry vinegarto taste
Gazpacho garnish suggestions:
Avocado cucumber sorbetor diced avocado and diced cucumber
Peel the tomatoes. An easy way to do this is to bring water to boil, make a cross or x cut on each tomato, place them in the boiling water for a couple of minutes until they start to peel. Remove the tomatoes from the hot water, run them under cold water, and remove the skin.
Place the tomatoes, bell peppers, cucumber, onion, garlic, and salt in a blender or food processor. Pulse and blend until you obtain the consistency you want for the gazpacho, it can be either very smooth or more on the chunky side.
Pour the gazpacho mix into a large bowl, cover, and refrigerate for at a few hours before serving.
Stir in the sherry vinegar and olive oil right before serving, and serve with your choice of garnishes.