Recipe
Gazpacho
Andalusian chilled tomato soup, thickened the traditional way with stale bread and emulsified with olive oil. No cooking at all - just ripe tomatoes, a blender and patience while it chills.
Gazpacho takes about 20 minutes and makes 4 servings. Each serving has 275 kcal.
- Preparation
- 20 minutes
- Cooking
- 0 minutes
- Total time
- 20 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 275 kcal
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 18 g
Ingredients
- Tomatoes1 kg
- Stale white bread80 g
- Cucumber0.5 pcs
- Red bell pepper1 pc
- Garlic1 clove
- Sherry vinegar2 tbsp
- Olive oil80 ml
- Salt1 pinch
Instructions
- 1
Tear the stale bread into a bowl, pour over the sherry vinegar and a splash of water, and let it soak for 10 minutes.
- 2
Roughly chop the tomatoes, cucumber and pepper, and peel the garlic - no need to be neat, the blender does the work.
- 3
Blend the vegetables, garlic, soaked bread and salt on high for a full 2 minutes, until completely smooth.
- 4
With the blender running, stream in the olive oil so the soup emulsifies and turns pale orange and creamy.
- 5
Push the soup through a fine sieve, pressing with a ladle, and discard what stays behind.
Tip: Do not skip the sieve. It catches skins and seeds and is what separates silky gazpacho from vegetable slush.
- 6
Chill for at least 2 hours. Taste once cold - cold mutes salt and acid, so adjust - and serve with a thread of olive oil on top.
Cooking methods
On the stove
This dish never touches the stove - gazpacho is served completely cold. If ripe tomatoes are hard to find, a minute in boiling water to peel them is the only heat you might ever use.
On induction
No cooking needed, so the stovetop stays off. Use the time to chill your serving bowls in the freezer - gazpacho is best almost icy.
Over an open fire
No fire needed - this is the dish for the hottest day of the year. If you are cooking outdoors, keep the gazpacho in a cooler and let the fire handle something else.
Recipe questions
- How long does this recipe take?
- Plan for about 20 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. No cooking needed, so the stovetop stays off. Use the time to chill your serving bowls in the freezer - gazpacho is best almost icy.
- Can I cook this recipe over an open fire?
- Yes. No fire needed - this is the dish for the hottest day of the year. If you are cooking outdoors, keep the gazpacho in a cooler and let the fire handle something else.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
