Gazpacho
User Reviews
5
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Prep Time
15 mins
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Marinating (3 - 12 hrs recommended)
12 hrs
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Servings
3 - 4
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Calories
189 kcal
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Course
Main Course, Soup
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Cuisine
Spanish
Gazpacho
Description
Gazpacho uses ripe tomatoes, diced cucumber and red bell pepper, chopped garlic, finely diced red onion, extra virgin olive oil, sherry vinegar, salt, and black pepper combined and left to marinate for several hours to develop and meld the flavors. After marinating, the mixture is blended until smooth. Some prefer it fully smooth by straining to remove solids, while others keep a bit of texture for a more substantial, soup-like feel.
The resulting cold soup is tangy from the vinegar and lemon zest, with a fresh sweetness from ripe tomatoes, and a mild pungency from garlic and onion. The olive oil adds body and smoothness. The final dish is best served chilled, garnished with diced cucumbers and a splash of olive oil, accompanied by crusty bread.
Gazpacho is a classic cold soup that refreshes on warm days, serving as a light appetizer or a light meal. Proper chilling and marinating help intensify the flavors, and leftover soup keeps well overnight. Some choose to make substitutions on the vinegar or adjust the olive oil to compensate if short on marinating time, serving the soup at a temperature between fridge cold and room temperature.
This recipe emphasizes balancing ingredient measurements precisely, especially the red onion, to keep the flavor properly zingy without overpowering.
Ingredients
Gazpacho:
- 1 kg / 2 lb tomatoes ~7), cut into 8 wedges, core removed, ripe
- 1 cucumber peeled and diced into 1cm / 1/2" cubes, 20cm/8" long
- 1 red bell pepper cut into 1.5 cm / 1/2" cubes
- 2 garlic chopped, cloves
- 1/4 cup red onion , finely diced (Note 1)
- 1/4 cup extra virgin olive oil , + extra for serving
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
Serving:
- bread crusty
- cucumber , cut into small cubes (optional)
Instructions
- Marinate - Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours. (Note 3)
- Blitz - Transfer everything into a blender and blitz on high until smooth. (Or use a tall jug with a hand blender). For 100% perfectly smooth, pass through a fine mesh strainer or food mill and discard solids (Note 2)
- Serve - Pour into a bowl. Rest for 15 minutes to let the bubbles subside. Stir, then ladle into bowls.
- Garnish - Top with diced cucumber, if using, and a swish of olive oil. Serve with crusty bread!
Notes
- Measure red onion carefully using a cup measure to achieve the right balance of flavor without overpowering the soup.
- For a slightly textured gazpacho, blend less thoroughly; straining yields a completely smooth soup.
- Marinating the ingredients for 12 to 24 hours develops the best flavor; if short on time, add extra olive oil and serve well-chilled.
- Leftover gazpacho keeps overnight in the refrigerator; beyond that, freeze or use as a base for tomato sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189cal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 453mg | 19% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3070IU | 61% |
| Vitamin C | 76mg | 84% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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