Portions: 4 portions Calories: 279kcal |
This tasty and slightly chunky tomato and cucumber gazpacho soup may be a bit different than the cold blended soup you may have tried, but I assure you that this way of serving gazpacho recipe is steeped in tradition, so enjoy my favorite one.
By - Revised . Original Jul 11, 2014.
Gazpacho: Spanish Tomato Soup Recipe.
Why we ❤️ it
- A thicker consistency I prefer.
- Quick and easy dish suitable for even beginners.
- A light meal that is perfect for summer days.
- Keeps well in the fridge refrigerated for the next day.
- Authentic Spanish recipe.
Gazpacho: Spanish Tomato Soup Recipe
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Utensils and tools
Utensils and tools
Ingredients
- 1½ loaves mini-baguette bread, or ½ baguette (see notes further down)
- 1 clove garlic, peeled
- 2 tablespoons white wine vinegar, or red wine vinegar
- 4 cups very cold water
- ½ tablespoon salt, (may need more, to taste)
- ½ white onion, minced finely
- 8 tomatoes, (very red, roma or similar) seeded and chopped.
- 3⅓ cucumber, peeled, seeded and chopped
- ¾ red bell pepper, seeded and chopped
- ½ teaspoon black pepper , (freshly-cracked, or ground), (or to taste)
For garnishing
- ½ cup cucumber, peeled, seeded and minced
- ¼ red bell pepper, seeded and minced
- ¼ cup white onion, minced
- 4 tablespoon extra virgin olive oil
Preparation
1. Toast bread
- Dice the bread as uniformly as possible and place on a tray.Toast in a toaster oven or oven until they've turned into crispy lightly-golden croutons. Set a handful aside to garnish the soup at the end.⚠️ Toasting the bread is optional, see notes below for explanation.
2. Blend
- Combine the garlic, cold water, wine vinegar, and salt in the blender and blend until the garlic has completely dissolved.Add the croutons (minus the ones saved for garnishing), tomato, cucumber, and black pepper and blend until it is mostly liquefied but still has some texture to it.Keep the soup chilled till. you serve it.
3. Serving
- Serve the chilled soup equally portioned in 4 bowls. Drizzle each with equal amount of olive oil.Garnish with soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and the croutons saved from step one.
Top tips
- Toasting the bread: This step is absolutely optional, and my own preference. It results in a more uniform texture, plus we'll use some of the croutons to garnish at the end.
- Picking tomatoes: Try to use the ripest tomatoes you can find, the color and taste of good gazpacho soup will depend on it.
- Fresh ingredients: Good quality, fresh ingredients are a must for this soup. Use your fresh veggies and leave the wilted ones for another meal.
- Leftovers: In my opinion, gazpacho tastes even better when rested and served the next day, so leftovers won't go to waste.
Serving suggestions
You can serve this gazpacho with its classic "tropezones" (croutons, minced onion, bell pepper, and cucumber) as a light main dish, with a piece of bread on the side, or as the starter before the main course.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Most gazpacho recipes are just like opening a can of V8, so why bother chop, mix, blend? This one has some texture and a little zing with the wine vinegar.
Yeah, I've had my share of bad gazpachos too. This one I love.
I love your website! please let me know were do they sell those white flatware in the picture...
the beach and food cant be beat
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!