All, Recipes, Soup
Gazpacho
Bring the feelings of a European summer into your own kitchen with our summery and refreshing Spanish Gazpacho recipe.
We’ve adapted this summer favorite to exclude bread to make it even lighter and brighter–no need for a siesta afterwards.
WELCOME HOME
We’ll send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.
How to Make It
Ingredients
Gazpacho
- 3 ripe beefsteak tomatoes, about 2 lb (908 g) cored and chopped
- ¾ English cucumber, peeled, deseeded and chopped
- 1 cubanelle pepper or ½ green bell pepper, cored, deseeded and chopped
- ¾ small red onion, peeled and chopped
- 1 garlic clove, minced
- 2 tbsp sherry vinegar
- 1 tbsp kosher salt
- Freshly ground black pepper
- ⅓ cup extra-virgin olive oil
Salsa
- 1 beefsteak tomato, cored, deseeded and finely chopped
- ¼ English cucumber, deseeded and finely chopped
- ¼ small red onion, peeled and finely chopped
- 1 tbsp finely chopped cilantro
- 1 tbsp sherry vinegar
- 1 tbsp extra-virgin olive oil, plus more for serving
- ¾ tsp kosher salt
- Freshly ground black pepper
Instructions
- For the gazpacho, combine tomatoes, cucumber, pepper, onion, garlic, vinegar, and salt in a large bowl. Season with black pepper to taste. Set aside to marinate for 30 minutes. This step draws the juices out of the vegetables.
- Blend marinated tomato-mixture in batches until very smooth, approximately 2 minutes. Once smooth, with the blender running, add oil and blend to combine. Strain gazpacho into a large bowl or jug. Cover and refrigerate until chilled, at least 30 minutes and up to 3 days.
- For the salsa, combine tomato, cucumber, onion, cilantro, vinegar, oil, and salt in a small bowl. Season with black pepper to taste. Cover and set aside.
- To serve, adjust gazpacho with more vinegar or salt to taste. Divide gazpacho between chilled glasses or bowls. Top with salsa. Drizzle more oil over top, if desired.
How to Store It
Gazpacho will keep well refrigerated in an airtight container up to 3 days. If making gazpacho ahead of time, be sure to remove the germ from the garlic before mincing, as its flavor will make the gazpacho too zesty.
Salsa will keep well refrigerated in an airtight container up to 3 days. Bring salsa to room temperature before serving.
How to enjoy it
Ripe, juicy, red tomatoes are the priority. Choose whichever large red tomato is perfectly ripe at the market.
For the salsa, you can use quartered cherry tomatoes in place of the beefsteak tomato, purchase a 10 oz (284 g) container or 1 pint.
Tell Us Your Thoughts