Real Spanish Gazpacho is refreshing, slightly acidic, and a tangy blend of delicious vegetables with an IMPORTANT ingredient.
This recipe was inspired by a trip I took to Spain in which I tasted the absolute BEST Gazpacho I’ve ever had in my life. The trip was to Southern Spain in the Andalusian region, and the town was Ronda. If you are venturing to this part of the World, you must visit Ronda. Out of the hundreds of European cities I’ve visited, this was by far the cleanest (I must also mention charming, picturesque, beautiful, and full of great restaurants). Here is a picture of me so flippin happy after tasting this gazpacho on a 100 degree + kind of day:
Of course the mojito in my hand also made me very happy, but that’s beside the point. This gazpacho. I wanted to bathe in it. We went back to the resort we were staying at, and I learned that real Spanish Gazpacho actually contains bread. Kind of weird, but this explained the slightly creamy texture. I watched a cooking demonstration, and learned the tricks to making this a delicious bowl of summer soup. Of course it took me a few tries to get it exactly right, and pretty darn close to that perfect day in Ronda. I am happy to share this recipe with the world in hopes that you all stop looking for the perfect Gazpacho recipe!
This is the perfect summer dinner my friends!! It includes these lovely vegetables:
It also includes some vinegar to give it a tangy kick. The soup is made in a blender, chilled to let the flavors meld, and served cold on a HOT HOT day. Which is exactly the kind of day I am sure you are experiencing right now. So what are you waiting for?!?!
Real Spanish Gazpacho
- 2 lbs vine ripe tomatoes
- 2 cloves of garlic
- 6 inch cucumber peeled and chopped
- 1 green bell pepper chopped
- 1/2 cup chopped white onion
- 1/4 cup red wine vinegar
- 1 tbsp balsamic vinegar or balsamic cream
- 3/4 cup olive oil
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper optional
- Salt to taste
- Chunk of french bread about 3-4 inches, cut into pieces
- Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the to the blender.
- Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth.
- Add cumin, salt, and cayenne pepper (if using).
- Finally, mix in small bread pieces.
- Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above.
- Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.
Recipe NotesThe soup will keep for about 5 days in the fridge, but is best within the first 48 hours.