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Spanish Gazpacho recipe

Gazpacho recipe

Yield: 4 servings
Time: 10 minutes

2 pounds tomatoes, roughly chopped
1 medium green bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
2 garlic cloves
Salt and water

  • Put the tomatoes, bell pepper, cucumber, onion, olive oil, bread, vinegar, and garlic in a blender; season with salt. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
  • Taste and season with additional vinegar and salt as needed. Refrigerate for up to a few hours before serving. Serve garnished with a handful of tomato and cucumber cut into cubes, if desired.