Authentic Spanish Gazpacho
How to make the Authentic Spanish Gazpacho Recipe. This refreshing summer soup is easy to make and has the most incredible flavor. Vegan + Gluten Free.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 roma tomatoes ((1 kg / 2 lbs))
- 1 small green bell pepper
- 1 small cucumber
- 1 large clove of garlic
- 1 tsp sherry vinegar (5 ml)
- 1/4 cup extra virgin olive oil (60 ml)
- 3/4 cup cold water (180 ml)
- pinch sea salt
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Instructions
- 1
Begin by washing & patting dry the tomatoes, bell pepper and cucumber
- 2
Cut each tomato into 8 evenly sized pieces and add into a blender
- 3
Cut the green bell pepper into large chunks and add to the blender with the tomatoes
- 4
Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
- 5
Also add in 1 large clove of garlic that´s been cut into 4 pieces
- 6
Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
- 7
Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
- 8
Run the blender on a low speed for about 5 minutes
- 9
Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
- 10
To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!