Spanish Gazpacho Soup
A vibrant Spanish gazpacho soup, this chilled blend of ripe tomatoes, crisp cucumber, and sweet bell pepper delivers bright, refreshing acidity balanced by the earthy depth of garlic and a touch of olive oil. The texture is silky yet slightly rustic, thanks to the bread’s subtle chew, while a splash of vinegar keeps the flavors lively and clean. Perfect for scorching summer days, it’s a no-cook dish that lets the produce shine, offering a crisp, invigorating contrast to heavier meals. With just a few pantry staples, it’s a simple yet impressive way to bring the flavors of Andalusia to your table.
Ingredients
- tomatoes1.0 kg
- cucumber1.0
- bell pepper1.0 medium size
- onion1.0 small
- garlic1.0 clove
- bread2.0 slices
- water200.0 ml
- olive oil2.0 Tablespoons
- vinegar2.0 Tablespoons
- salt4.0 servings
Nutrition
Directions
- 1
Roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic.
- 2
Soak the bread slices in water for 5 minutes, then squeeze out excess water.
- 3
Place all chopped vegetables and soaked bread in a blender.
- 4
Add 200 ml water, olive oil, and vinegar to the blender.
- 5
Blend on high speed until completely smooth, about 2 minutes.
- 6
Season with salt to taste and blend again briefly.
- 7
Strain the soup through a fine mesh sieve for a smoother texture (optional).
- 8
Chill in the refrigerator for at least 2 hours before serving.
- 9
Serve cold, garnished with diced cucumber and croutons if desired.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!