Cold Gazpacho Soup
A refreshing, vibrant Andalusian cold soup packed with ripe summer tomatoes, crisp cucumbers, and aromatic bell peppers.
Ingredients
- •2 lbs (900g) ripe plum tomatoes, cored and roughly chopped
- •1 medium cucumber, peeled and roughly chopped
- •1 medium green bell pepper, cored and roughly chopped
- •1 small red onion, roughly chopped
- •2 cloves garlic, peeled
- •2 tablespoons extra virgin olive oil
- •1 tablespoon sherry vinegar
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup (30g) day-old crusty white bread, cubed and soaked in water for 5 minutes
Instructions
- 1
Combine the chopped tomatoes, cucumber, green bell pepper, red onion, and garlic in a large mixing bowl.
- 2
Squeeze excess water from the soaked bread and add the bread to the vegetables.
- 3
Drizzle the extra virgin olive oil and sherry vinegar over the mixture, then season with kosher salt and black pepper.
- 4
Toss everything together to ensure the vegetables are well coated, and let it rest for 15 minutes to allow the flavors to meld.
- 5
Transfer the mixture in batches to a blender and puree on high speed until completely smooth.
- 6
Pass the blended soup through a fine-mesh strainer into a clean pitcher or bowl to remove any remaining skin or seeds for a silky texture.
- 7
Cover the container and chill in the refrigerator for at least 30 minutes before serving.
💡 Chef tips
- For the best flavor, use room-temperature, sun-ripened tomatoes rather than refrigerated ones.
- You can make this soup up to 2 days in advance; the flavors actually improve as it sits in the fridge.
- Serve chilled with a garnish of finely diced cucumber, bell pepper, and a drizzle of olive oil.
✅ How it should turn out
The finished gazpacho should be brilliantly red, velvety smooth, and delightfully chilled with a bright, tangy balance of garden-fresh vegetables and rich olive oil.