Spanish Gazpacho Soup
Gazpacho is an easy-to-make and refreshingly cold Spanish soup. This gazpacho recipe features fresh tomatoes, peppers, cucumbers, and more.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 large tomatoes ((or 8 romas))
- 2 slice sourdough bread ((or 6 slices baguette bread))
- 1 red bell pepper
- 1 green bell pepper
- 1 cucumber (peeled)
- 1 zucchini
- 1 small red onion
- 1/2 cup water
- 2 clove garlic
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 tsp dried oregano
- 1+1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp sugar
- 1 cup croutons (for serving)
Instructions
- 1
In a food processor or blender, add the tomatoes and bread. Puree until blended and let soak for 10 minutes while prepping vegetables.
- 2
Trim tops from bell peppers and trim ends off other vegetables, discard outer onion skin. Cut each bell pepper, cucumber, zucchini and red onion in half. Cut each half into 1/4-inch dice and place in bowls for toppings. Cover with plastic wrap and refrigerate.
- 3
Quarter the remaining halves and place in the food processor or blender with tomatoes and bread. Add the water, garlic, oil, vinegar, oregano, salt, pepper and sugar. Puree until blended. Season to taste.
- 4
Transfer to pitcher or container and cover. Refrigerate 3-4 hours. When ready to serve, stir, season to taste and ladle into bowls. Top with reserved diced vegetables, croutons and a drizzle of olive oil.