Chilled Spanish Gazpacho with Fresh Herbs Recipe
A refreshing and vibrant chilled Spanish soup made with ripe tomatoes, fresh vegetables, and herbs, blended smooth and served cold. This classic gazpacho is perfect for hot days and is infused with Mediterranean flavors like sherry vinegar, cumin, and fresh mint and cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Base
- 4 to 5 slices stale artisan bread, crust removed
- 1/2 cup water (for soaking bread)
Vegetables
- 5 large ripe tomatoes, about 2 pounds
- 1/2 English cucumber, peeled, chopped
- 1 celery stalk, chopped
- 1 green pepper, cored, seeded, roughly chopped
- 2 green onions, trimmed, roughly chopped, plus more for garnish
- 2 garlic cloves, peeled, roughly chopped
Seasonings & Garnishes
- 1/2 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, if you like spicy)
- Pinch of sugar
- Small handful fresh mint leaves, torn or chopped
- Small handful fresh cilantro leaves, torn or chopped
Instructions
- Soak the bread: Place the crustless slices of stale artisan bread in a bowl with 1/2 cup of water. Allow the bread to soak while preparing the other ingredients. Once soft, squeeze the bread to remove excess water and set aside.
- Blanch and peel the tomatoes: Bring a large pot of water to a boil. Add the tomatoes to the boiling water and let them cook for about 40 seconds. Using a slotted spoon, remove the tomatoes and transfer them to a bowl to cool for about one minute. When cool enough to handle, gently peel off the tomato skins, then roughly chop or quarter them.
- Puree the soup: In a large blender, combine the peeled tomatoes, chopped cucumber, celery, green pepper, green onions, and garlic. Add the soaked bread and 1/2 cup of extra virgin olive oil along with the 2 tablespoons of sherry vinegar. Blend briefly, then add salt, pepper, cumin, cayenne pepper (if using), and a pinch of sugar. Blend again until smooth and well combined.
- Taste and adjust consistency: Check the texture of the gazpacho. If it is too thick, add a little cold water gradually and blend again until you reach your desired consistency.
- Chill the soup: Pour the gazpacho into a glass container or large jars. Cover tightly and refrigerate for at least 1 hour to allow the flavors to meld and serve chilled. It can also be served at room temperature if preferred.
- Serve: Stir the gazpacho before serving. Ladle into bowls or small glasses. Drizzle with a little extra virgin olive oil and garnish with fresh mint, cilantro leaves, and additional chopped green onions for a fresh finish.
Notes
- For a smoother texture, you can strain the gazpacho through a fine-mesh sieve after blending.
- The cayenne pepper is optional and can be adjusted or omitted based on your spice preference.
- Using stale bread helps thicken the soup without making it gummy; avoid fresh bread for best results.
- Gazpacho is traditionally served chilled but can also be enjoyed at room temperature.
- Use the freshest and ripest tomatoes available for the best flavor.
- Leftover gazpacho can be refrigerated for up to 2 days but is best consumed fresh.
