Gazpacho

When tomatoes are in season, gazpacho is a must! We could eat this refreshing, healthy soup every day. Gather the juiciest ripe tomatoes you can find and your blender, and you are well on your way to making a gorgeous meal in just seconds.

We love how gazpacho looks (and sounds) so special – especially when garnished with olive oil, flaky salt, croutons, and fresh herbs – but is actually so simple and quick to prepare. This is the dish for entertaining, packing for lunch, or when it is just too hot to cook.

What stands out

If you’re not familiar with gazpacho, it is essentially a summer tomato salad in soup form, served chilled or at room temperature. Gazpacho originated in beautiful Spain and Portugal, where it is often made with a bit of stale bread to thicken the soup and sherry vinegar for tartness. Gazpacho began as a humble shepherd’s food, requiring few ingredients and only using tomatoes for freshness.

In modern recipes, it’s common to see more vegetables added, such as onion, cucumber, herbs, and more. Salmorejo is another similar dish from Southern Spain which is a bit thicker since it relies heavily on stale bread and tomatoes, usually with no other fresh vegetables.

How To Prepare

Start by adding tomatoes, peppers, cucumber, onion, garlic, and jalapeño (if desired) to a blender. Drizzle in some olive oil, add vinegar, and season with salt. Blend everything on medium-high speed for 1 to 2 minutes until you achieve a smooth consistency. If the gazpacho appears too thick, you can thin it out by adding 1/2 cup of cold filtered water.

For an optional twist, place a piece of bread into the blended mixture and let it soak for a minute before mixing again. Taste and adjust the seasoning as needed. To achieve a smoother texture pour the mixture through a sieve.

Once done, refrigerate the gazpacho to chill it entirely. When serving, drizzle a bit of olive oil on top, garnish with fresh basil, and accompany it with croutons or a slice of fresh sourdough bread.

Kitchen tip

Make this Gazpacho as thick or thin as you like. Increase the quantity of bread for a thicker soup or use more water for a thinner soup.

Swaps

• A few of the optional ingredients in our version include jalapeño, which you may want to omit if you don’t like spice or replace with sweet peppers.
• You may use a stale piece of bread, which adds optional thickness to the soup or sherry vinegar, which is traditional but can be substituted with red wine vinegar.
• Ground cumin would be a lovely addition, but it is a personal flavor preference.

Serve it with

• One of our favorite sides to go with this soup is our Cheesy Pull-Apart Garlic Bread.
• Our No Knead Peasant Bread would be the compliment to this dish.
• If you’re in the mood for the easiest Focaccia this recipe is a no-brainer.
• For anyone that’s gluten-free, you can take a look at our Gluten-Free Bread here.

Questions

How long does the gazpacho last in the fridge?

This recipe will last you for a few days, although it’s best served chilled the same day.

Can we use a food processor?

Yes, you can, but you will have a smoother consistency with a blender.

what type of tomatoes do you use?

We like Roma tomatoes, but any variety will work. Sweet garden tomatoes or heirlooms would also be.

WHat type of salt do you use?

We use mark Redmond real salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Therefore, taste and adjust as you cook.

Ingredients

Makes 2 servings

• 5 Roma tomatoes, halved (about 1 1/2 pounds)
• 1-2 Cubanelle peppers, core and seeds removed
• ¼ English cucumber, peeled (about 1/2 pound)
• ¼ red onion, sliced
• 1 clove garlic
• 1 jalapeño, optional
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar, or sherry vinegar
• ½ cup cold filtered water, (optional, see note)
• salt, to taste
• 1 slice baguette, ideally stale (optional)

Optional Toppings:

• olive oil, croutons, basil

Equipment

• Blender
• Redmond Real Salt
• Nakiri Knife

Method

1. Add the tomatoes, peppers, cucumber, onion, garlic, jalapeño (if using), olive oil, and vinegar to a blender. Season with salt. Blend on medium-high speed for 1 to 2 minutes, until smooth.
2. NOTE: If the Gazpacho is too thick, you can add 1/2 cup of cold filtered water to thin it out.
3. Optionally, once the veggies are blended, add a piece of bread in the gazpacho, let it soak for 1 minute and proceed to blend again. Check for seasoning.
4. Pour this mixture over a sieve for a smooth consistency and chill.
5. Serve with a drizzle of olive oil on top, fresh basil, and croutons or a fresh piece of sourdough on the side. Enjoy!