Serves 6
20 min
Spanish Gazpacho
Recipe GLPR42f96b3ba29c49
A refreshing chilled Spanish tomato soup made with fresh vegetables, bread, and olive oil. This classic cold soup is perfect for warm weather and combines ripe tomatoes, cucumber, bell pepper, and garlic with a touch of vinegar and mayonnaise for a creamy finish.
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Ingredients
3 garlic cloves
2 small onions
1 small cucumber
1 small red bell pepper
2¼ pounds ripe tomatoes
1 ounce crustless white bread
½ cup water
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons mayonnaise
4 ounces croutons
extra virgin olive oil for serving
Directions
Peel and roughly chop the garlic cloves, onions, cucumber, and red bell pepper. Core and roughly chop the ripe tomatoes, discarding excess seeds and juice if needed to avoid a watery soup.
Tear the crustless white bread into small pieces and place in a large mixing bowl.
Add the chopped tomatoes, garlic, onions, cucumber, and red bell pepper to the bowl with the bread.
Pour the water over the vegetable and bread mixture. Stir well to combine and allow the bread to soften slightly for about 2-3 minutes.
Transfer the mixture in batches to a blender or food processor. Blend until you reach your desired consistency—leave it slightly chunky for texture or blend until smooth, depending on preference.
Return the blended mixture to a large bowl or pitcher. Stir in the olive oil, sherry vinegar, and mayonnaise until well combined. Season to taste with salt and pepper.
Cover and refrigerate for at least 2 hours, or until thoroughly chilled. The flavors will deepen as it sits.
Just before serving, divide the gazpacho among serving bowls. Garnish with croutons and drizzle with a small amount of extra virgin olive oil. Serve cold.
