Traditional Spanish Gazpacho is a refreshing, chilled soup that perfectly embodies the flavors of summer. It's vibrant, healthy, and ideal for those hot days when turning on the stove feels like a sin. This recipe brings the authentic taste of Spain right to your table.
At the heart of this dish are the tomatoes — you want them ripe and juicy for the best flavor. The cucumber adds a cool, crisp note that balances the acidity of the tomatoes. A green bell pepper brings a hint of sweetness and depth. The red onion and garlic provide a savory backbone, adding layers of complexity. Tomato juice helps blend everything together into a smooth, drinkable soup. A splash of red wine vinegar adds just the right amount of tang, while extra-virgin olive oil lends richness and a velvety texture. Finally, a touch of salt and pepper ties all the flavors together.
Gazpacho is traditionally served cold, making it a perfect starter or light lunch. Pair it with crusty bread or a fresh salad for a complete meal. For a touch of crunch, top with homemade croutons or finely diced vegetables like cucumber or bell pepper.
Start by chopping your tomatoes, cucumber, bell pepper, and onion into large chunks. Don't worry about perfect cuts — they’re headed for the blender. Once your veggies are ready, toss them into the blender along with the garlic and half of the tomato juice. Blend until the mixture is smooth and unified.
Next, add the remaining tomato juice, red wine vinegar, and olive oil. Season with salt and pepper. Blend again to ensure everything is well-combined and silky. Give it a little taste; adjust the salt and pepper if needed.
Pour your gazpacho into a large bowl, cover, and let it chill in the refrigerator for at least two hours. This chilling time is crucial as it allows the flavors to meld beautifully. When you're ready to serve, give the soup a quick stir and ladle it into bowls.
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