– Homemade Gazpacho – Refreshing Summer Soup –
Say the word Gazpacho and everyone immediately evokes images of sunny Spain, sitting on a sea-side restaurant, enjoying a chilled bowl of this refreshing soup. Gazpacho has to be one of Spain´s most popular dishes, right next to Paella and the famous Spanish potato omelette. I look at gazpacho as a super food, as it has a ton of health benefits and it packs alot of vitamins. In this recipe, I will show you how to make a super tasty homemade gazpacho, it´s alot easier than most people think, plus on a hot summer´s day, there is nothing more satisfying than gazpacho. Since this is a vegetable-only based soup, it is very important to use only the highest quality vegetables you can find, this really makes a difference in the flavor. Watch the video below on how to make my version of a homemade gazpacho, and be ready to be transported to Spain in an instant. Salud!
Watch the Video Below on How to Make Homemade Gazpacho
Homemade Gazpacho
Ingredients
- 3 Large Ripe Tomatoes
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 Small Cucumber
- 1 Small Onion
- 1 Clove of Garlic
- 2 Tbsp Extra Virgin Spanish Olive Oil
- 1/2 Tbsp Sherry Vinegar
- 1 Tsp Dried Oregano
- 1 Tsp Dried Cumin
- 1/2 Cup Cold Water
- 1 Slice of Baguette Bread
- Sea Salt
- Ground Pepper
- White Sugar
Instructions
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Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread
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Roughly chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 of a small cucumber, 1 small onion and 1 clove of garlic
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Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)
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Next add 1/2 teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, 1/2 cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano
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Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper
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Using a hand-held mixer (you can use a blender as well) puree everything for about 3 minutes until you get a smooth puree, then transfer to a pitcher, cover and add to the fridge for at least 3 hours to let all the flavors develop
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Finely dice the reserved vegetables and add to the fridge
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Once the gazpacho has cooled in the fridge, transfer into some serving bowls, drizzle each bowl with a kiss of extra virgin Spanish olive oil, top it off with some of the reserved diced vegetables and some croutons
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Enjoy!
Recipe Notes
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Christine
31 . May . 2023I first made your lemon chick pea rice dish and it’s a staple in our diet. Just made this gazpacho-delicious. I am going to be trying many more of your recipes. You are amazing. thank you for sharing your talent and creativity with others-Cris
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love!
01 . Jun . 2023Lisa Jones
Hi Albert,
I found you on youtube and have really been enjoying your show. I’m half Spanish and have been wanting to introduce my daughter to Spanish cuisine and your show has helped me do this. I watched your show that was filmed back in 2017 for Gazpacho. In your show, you included soaked bread, cumin, oregano, etc. I can’t find your recipe for this version of Gazpacho. When I click on your website it shows a different version of Gazpacho. Would it be possible to have you provide both Gazpacho recipes? As the version with soaked bread is the one I want to make.
Thank you for all of the delicious recipes. I’ve been really enjoying your show.
Sincerely,
09 . Aug . 2021Lisa
Spain on a Fork
Hello Lisa, both recipe are on the blog and both of them offer a video with the recipe and ingredients 🙂 much love
09 . Aug . 2021Jess
Why does it look white and creamy on the top when you start blending it? Looks like cream.
02 . Apr . 2019Spain on a Fork
No cream in this recipe, that is just the color when you blend all the ingredients, thanks for the comment 🙂 much love
02 . Apr . 2019