Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lbs ripe tomatoes, cored and chopped; 1 English cucumber, peeled and chopped; 1 green bell pepper, seeded and chopped; 2 garlic cloves, peeled; 1/2 sweet onion, chopped; 1/4 cup extra virgin olive oil; 2 tbsp sherry vinegar (or red wine vinegar); 1 tsp salt; 1/2 tsp freshly ground black pepper; 2 slices day-old white bread (crust removed), torn into pieces; 1 cup cold water; 1/2 cucumber (for garnish), finely diced; 1/2 bell pepper (for garnish), finely diced; 1/4 cup red onion (for garnish), finely diced; 1/2 cup homemade croutons (optional); 2 tbsp fresh herbs (basil or parsley), chopped

Classic Spanish cold soup made with raw blended vegetables, perfect for hot summer days and served refreshingly chilled.

20 minEasyServes 6125 cal/serving

SpanishSoupNo-CookVeganVegetarianMediterraneanLow CarbNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 lbs ripe tomatoes, cored and chopped
1 English cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, peeled
1/2 sweet onion, chopped
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar (or red wine vinegar)
1 tsp salt
1/2 tsp freshly ground black pepper
2 slices day-old white bread (crust removed), torn into pieces
1 cup cold water
1/2 cucumber (for garnish), finely diced
1/2 bell pepper (for garnish), finely diced
1/4 cup red onion (for garnish), finely diced
1/2 cup homemade croutons (optional)
2 tbsp fresh herbs (basil or parsley), chopped

Instructions

1

In a blender or food processor, combine about half of the 2 lbs cored and chopped ripe tomatoes, 1 peeled and chopped English cucumber, 1 seeded and chopped green bell pepper, 2 peeled garlic cloves, 1/2 chopped sweet onion, and the 2 slices torn into pieces day-old white bread (crust removed). Blend until smooth.
2

Gradually add the remaining vegetables and continue to blend until the mixture is very smooth.
3

With the blender running, gradually add the 1/4 cup extra virgin olive oil in a thin stream to create an emulsion.
4

Add the 2 tbsp sherry vinegar (or red wine vinegar), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Blend again to combine.
5

If the gazpacho is too thick, add 1 cup cold water a little at a time until you reach the desired consistency. It should be smooth and somewhat thick, but pourable.
6

Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar if necessary.
7

Pour the gazpacho into a large bowl or container. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the soup to chill thoroughly.
8

Before serving, stir the gazpacho and taste again. Adjust seasonings if needed.
9

To serve, ladle the cold soup into chilled bowls or glasses.
10

Garnish with 1/2 finely diced cucumber (for garnish), 1/2 finely diced bell pepper (for garnish), 1/4 cup finely diced red onion (for garnish), 1/2 cup homemade croutons (optional) if using, and a sprinkle of 2 tbsp chopped fresh herbs (basil or parsley).
11

Drizzle with a little extra virgin olive oil just before serving for an authentic touch.

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Questions

What is Gazpacho?

Classic Spanish cold soup made with raw blended vegetables, perfect for hot summer days and served refreshingly chilled. This reference files it under Spanish soup: made without cooking, rated easy and about 20 minutes start to finish.

How much time should I plan for Gazpacho?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 7, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What equipment do I need for Gazpacho?

Beyond a knife and a board, the method uses a food processor (step 1) and a blender (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is Gazpacho keto-friendly?

A serving of Gazpacho carries 17 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 85 percent of the budget; against a moderate 100 g low-carb day it is 17 percent.

Can I start Gazpacho the day before?

Yes. Step 7 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the soup to chill thoroughly." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

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