top of page
Search
  • Writer's pictureHeather

Quick & Easy Gazpacho

Hungry for more? This recipes was featured in a podcast episode!



 

gazpacho topped with tomatoes and olive oil in a bowl on a wood board

Make this fresh, simple Spanish Gazpacho and pop it in the fridge, so it's nice and cold when you're ready to serve.


See the Zhuzh it up! section for a slight variation - let us know which is your favourite!


Prep Time: 20 min

Additional Time: 6 hr to overnight (chilling)

Cook time: n/a

Servings: 8-10


Ingredients

  • About 2 lbs ripe red tomatoes, cored and roughly cut into chunks

  • 1 long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks

  • 1 clove garlic

  • 2 tsp sherry vinegar, more to taste (apple cider vinegar will also do)

  • Salt to taste

  • 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Directions

  1. Combine tomatoes, pepper, cucumber and garlic in a blender (if necessary, work in batches.) Blend at high speed until very smooth, at least 2 min, pausing occasionally to scrape down the sides with a rubber spatula.

  2. With the motor running, drizzle in the vinegar and 2 tsp salt. Slowly drizzle in the olive oil. The mixture will become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

  3. Strain the mixture, pushing all the liquid through with a spatula or the back of a spoon. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hrs or overnight.

  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Zhuzh it up!

  • Some say a traditional Gazpacho includes bread to make it creamier. We've tried it both ways. To make it this way, sprinkle a tsp or two of vinegar on a couple of slices of French bread to soften it slightly (just the inside, not the crust). Let it sit a few minutes and then add it in the blender with the rest of your ingredients.

  • If you choose to eat your Gazpacho in a bowl with a spoon, try topping it with diced tomatoes, avocado, or cucumber. A drizzle of the juice from your salted lemons jar is also delicious!


This recipe was adapted from Best Gazpacho, written by Julia Moskin. Find it on cooking.nytimes.com

18 views

Related Posts

See All
bottom of page