Authentic Spanish Gazpacho Cold Soup

Serving Size: 10

Authentic spanish, delicious, fresh tomato gazpacho, perfect for the summer! Made with fresh tomatos, bell pepper, cucumber and bread. The key is to use with the season’s best ripe produce, there’s nothing better that that!

Recipe by: Gimme Some Oven

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Sharp Knives

Ingredients

4 pound ripe Roma tomato halved and cored
1 pound English cucumber peeled
9 ounce green bell pepper cored
4 ounce red onion peeled
3 clove garlic peeled
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar
2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 thick slice white bread soaked, crusts removed

Optional Garnishes

bread croutons
Fresh herbs: Basil, thyme, oregano, rosemary and/or chives
freshly ground black pepper
hard boiled egg chopped
sour cream
extra virgin olive oil drizzle

Instructions

Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
Season. Taste and season with extra salt, pepper and/or cumin if needed.
Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
Serve. Serve cold, topped with your desired garnishes.

Notes

Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.
Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

Reheating Instructions

Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition