Homemade Gazpacho – Refreshing Summer Soup

Homemade Gazpacho

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!

Homemade Gazpacho
Serves 2
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. (3) Large Ripe Tomatoes
  2. (1) Red Bell Pepper
  3. (1) Green Bell Pepper
  4. (1/2) Small Cucumber
  5. (1) Small Onion
  6. (1) Clove of Garlic
  7. (2) Tbsp Extra Virgin Spanish Olive Oil
  8. (1/2) Tbsp Sherry Vinegar
  9. (1) Tsp Dried Oregano
  10. (1) Tsp Dried Cumin
  11. (1/2) Cup Cold Water
  12. (1) Slice of Baguette Bread
  13. Sea Salt
  14. Ground Pepper
  15. White Sugar
Instructions
  1. Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread
  2. 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
  3. 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)
  4. 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
  5. Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper
  6. 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
  7. Finely dice the reserved vegetables and add to the fridge
  8. 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
  9. Enjoy!
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