Portions: 6 portions Calories: 693kcal |
This milder, easier, lightly cooked and chunky gazpacho may be a bit different than the better-known cold blended soup, but I assure you that this tomato and cucumber gazpacho is an authentic gazpacho recipe too. It retains the qualities of the better-known version while making it more palatable and digestible.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Why I ā¤ļø it
You may have tried great gazpacho on your trip to Spain, or at a restaurant, or you may have been served an easy gazpacho that tasted like garlicky tomato juice. Let me assure you that there are many ways to make gazpacho, from the more famous Andalusian gazpacho to some lesser-known ones. Some authentic Spanish gazpacho may even include things like almonds and grapes. There is not just one traditional Spanish gazpacho.
This is an unblended, lightly-cooked chunky tomato and cucumber gazpacho: a marvelous fresh tomatoes cold soup thickened with stale bread, minced red bell pepper, cucumber, and a drizzle of olive oil to finish. It is the perfect starter on a hot summer day, and tastes even better when rested and served the next day, so leftovers won't go to waste. So get some inspiration from my favorite traditional recipe of Spanish cuisine, and make your summer taste like a vacation day in the South of Spain.
Chunky tomato and cucumber authentic gazpacho recipe
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Utensils and tools
Ingredients
- 4 of tablespoons olive oil
- 2 of small red onion, minced finely
- 6 of small garlic cloves, or 3 large clove, crushed
- 6 cups of minced stale bread
- 9 large ripe roma tomatoes, peeled, seeded, and minced finely.
- 4 cucumber (small), peeled, seeded, and minced finely.
- 1 tablespoon of white wine vinegar, or red wine vinegar
- 3 cups of white wine, chilled
- 6 cups of very cold water
- 2 teaspoons of salt, (or to taste)
- ½ teaspoon of black pepper (freshly-cracked, or ground), (or to taste)
For garnishing
- ½ cup red bell pepper, or green bell pepper, minced
- ½ cup cucumber, minced
- ¼ cup red onion, minced
- 6 tablespoons of extra virgin olive oil
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Cook
In a 2 qt [2 liters] pot heat the oil over very low heat. Add onion and garlic and cook, stirring occasionally, until the onions turn translucent. This may take about five minutes, and the idea is to tame the taste of both garlic and onion without actually overcooking them.
Stir in the bread crumbs, stirring until all the bread is coated with oil.
Step 2: Add the ingredients
Add the tomato and cucumber and crush over the heat with a potato masher until the soaked bread and tomatoes turn into a coarse paste. Remove from heat and pour into a large bowl.
Add vinegar, wine, and iced water. Stir, then season with salt and pepper to taste. Let chill and rest in the fridge for two hours, or overnight.
Step 3: Serving
Serve the chilled soup in equal portion in 6 little bowl.
Garnish the tomato soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and a drizzle of extra virgin olive oil.
Variations
If you don't have sherry or red wine vinegar, use sherry vinegar, or some balsamic vinegar. The flavors do change a bit, but not too much.
If you want to make a smooth soup, you can puree it with a hand blender (or food processor) at the highest speed until it turns into a very smooth liquid, instead of crushing it with a potato masher.
For some extra color, you can garnish with some fresh herbs, like green onions or a sprig of parsley. Traditional gazpacho recipe doesn't typically include herbs in it.
Top tips
The crushed ice makes cooling down the soup much faster, while the bread still maintain some of its texture.
Try to use the ripest tomatoes you can find, the color and taste of good gazpacho soup will depend on it.
Good quality, fresh ingredients are a must for this soup. Use your fresh veggies and leave the wilted ones for another meal.
Serving suggestions
You can serve this chunky gazpacho summer soup as a light main dish, with a piece of bread on the side, or as the starter before the main course.
Nutritional information
Calories: 693kcal - Carbohydrates: 98g - Protein: 18g - Fat: 16g - Saturated Fat: 3g - Sodium: 1976mg - Potassium: 1123mg - Fiber: 10g - Sugar: 18g - Vitamin A: 2070IU - Vitamin C: 52.1mg - Calcium: 269mg - Iron: 6.7mg
FAQs
What is gazpacho?
Gazpacho is a traditional Spanish soup from Southern Spain made of raw vegetables and served cold. Some authentic Spanish gazpacho may even include things like almonds and grapes. There is not just one traditional Spanish gazpacho.
How to make cucumber gazpacho?
Cucumber gazpacho is made by combining cucumbers, green bell peppers, onion, garlic, bread crumbs, olive oil, vinegar, water, and salt in a blender. There are blended and unblended versions, and more varieties depending on the region or home taste.
What are the benefits of cucumber gazpacho?
Cucumber gazpacho is a low-calorie, hydrating, and refreshing soup. It is packed with vitamins and minerals and is a good fiber source. Additionally, the vinegar in cucumber gazpacho can help to boost digestion.
What to serve with gazpacho?
Gazpacho is typically served with various toppings, such as diced cucumber, tomatoes, or croutons.
How to store gazpacho?
Gazpacho can be stored in the refrigerator for up to three days.
Can you make V8 gazpacho?
Gazpacho with tomato juice would not be the best gazpacho recipe, as it would lack the best thing about this dish: the freshness that characterizes authentic gazpacho soup. I would suggest that you use fresh tomatoes, or āat worstā canned steamed tomatoes for this soup.
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Chunky Tomato and Cucumber Gazpacho, Authentic Gazpacho Recipe
Ingredients
- 4 tablespoon olive oil
- 2 red onion large, minced finely
- 6 garlic cloves crushed
- 6 cups stale bread
- 9 roma tomatoes (large), peeled, seeded and minced finely.
- 4 cucumber (small), peeled, seeded and minced finely.
- 1 tablespoon rice vinegar
- 1 tablespoon of white wine vinegar orĀ red wine vinegar
- 3 cups of white wine chilled
- 6 cups of very cold water
- 1 tablespoon of salt (or to taste)
- ½ teaspoon of black pepper (freshly-cracked, or ground), (or to taste)
For garnishing
- ½ cup red bell pepper or green bell pepper, minced
- ½ cup cucumber , minced
- ¼ cup red onion , minced
- 6 tablespoon of extra virgin olive oil
Instructions
Step 1: Cook
- In a 2 qt [2 liters] pot heat the oil over very low heat. Add onion and garlic and cook, stirring occasionally, until the onions turn translucent. This may take about five minutes, and the idea is to tame the taste of both garlic and onion without actually overcooking them.Stir in the bread crumbs, stirring until all the bread is coated with oil.
Step 2: Mix ingredients
- Add the tomato and cucumber and crush over the heat with a potato masher until the soaked bread and tomatoes turn into a coarse paste. Remove from heat and pour into a large bowl.Add vinegar, wine, and iced water. Stir, then season with salt and pepper to taste. Let chill and rest in the fridge for two hours, or overnight.
Step 3: Serving
- Serve the chilled soup in equal portion in 6 little bowl.Garnish the tomato soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and a drizzle of extra virgin olive oil.
Notes
Nutrition
By Tia Clara
, published Jul 11, 2014 on
NF
Most gazpacho recipes are just like opening a can of V8, which I luv, so why bother to chop, mix, blend? This one has some texture and a little zing with the wine and vinegar.
Tia Clara
Yeah, I've had my share of bad gazpachos too. This one I love.
vasquez
I love your website! please let me know were do they sell those white flatware in the picture...
tom
the beach and food cant be beat
Kate @”Hola! Jalapeño
These photos are so amazing, they make me feel like I'm on vacation just looking at them. The gazpacho will come in nicely too when I have more tomatoes than I know what to do with!