Equipment
* optional
Ingredients
Vegetables
- 1000 g ripe tomatoes, cored and roughly chopped
- 150 g cucumber, peeled and roughly chopped
- 100 g green bell pepper, seeded and roughly chopped
- 1 garlic, peeled
Seasonings and Liquids
- 60 ml extra virgin olive oil
- 30 ml sherry vinegar
- 10 g fine sea salt
Nutrition (per serving)
Method
Roughly chop the tomatoes, cucumber, green bell pepper, and garlic on a cutting board using a chef's knife.
Transfer the chopped vegetables, sherry vinegar, and fine sea salt into a high-speed blender. Blend on high until completely liquefied and smooth.
With the blender running on a medium-low speed, slowly stream in the extra virgin olive oil to emulsify the soup, turning it creamy and slightly lighter in color.
For a silkier texture, pour the blended mixture through a fine mesh strainer into a large bowl or pitcher, using a ladle or spatula to press the liquid through while discarding the fibrous solids. This step is optional but recommended.
Cover the bowl or pitcher and transfer to the refrigerator. Chill for at least 2 hours to allow the flavors to marry and to ensure the soup is served ice cold.
Pour the chilled soup into individual bowls. Garnish with a generous drizzle of extra virgin olive oil before serving.
Chef's Notes
- The quality of gazpacho depends entirely on the quality of your produce. Use the ripest, most fragrant tomatoes you can find.
- Traditional Andalusian gazpacho includes stale white bread soaked in water, which acts as a thickener and emulsifier. This recipe omits it for a lighter, gluten-free profile, but you can blend in 50g of crustless day-old bread if you prefer a thicker, classic texture.
- Temperature dulls flavor. Since this soup is served very cold, you may need to season it more aggressively with salt and vinegar than you would a hot soup.
Storage
Refrigerator: 3 days — Store in an airtight container or glass pitcher. The flavors will continue to meld and deepen over the first 24 hours.
