Real Spanish-Style Gazpacho
This delicious Spanish gazpacho recipe is made the authentic way using just a few fresh ingredients, like vine ripe tomatoes, cucumber, and bell peppers. This easy soup is full of flavor and makes the perfect summer meal.
Servings: 6 servings
Ingredients
- 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
- 3/4 cup olive oil
- 1/2 tsp sea salt + more to taste
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper* (optional)
- Chunk of french bread** about 3-4 inches, cut into pieces
Instructions
- Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
- Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
- 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.
Notes
The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it's a nice touch!
**The bread is a traditional ingredient in Spanish Gazpacho, but can be omitted for a Gluten-Free or Paleo version.
Nutrition
Calories: 280kcal | Carbohydrates: 9g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 204mg | Potassium: 431mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1407IU | Vitamin C: 38mg | Calcium: 25mg | Iron: 1mg