Gazpacho Recipe
Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.
Servings: 6
Ingredients
- 4 to 5 slices stale artisan bread, crust removed
- Water
- 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, more for garnish
- 2 garlic cloves, peeled, roughly chopped
- Extra Virgin Olive Oil
- 2 tbsp sherry vinegar
- Salt and pepper
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper, optional if you like spicy
- Pinch sugar
- Small handful fresh mint leaves, torn or chopped
- Small handful fresh cilantro leaves, torn or chopped
Instructions
- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
- Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
- When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.
Video
Notes
- For best results: Refrigerate gazpacho for a couple of hours or overnight for a more developed flavor.
- Serving Tip: This recipe will serve 4 or so for lunch or light supper (with a hearty salad like Balela). To serve as an appetizer or aperitif, you can pour gazpacho into small chilled glasses for 6 to 10 people (or you can serve more folks by using shot glasses).
- Leftovers and Storage: Keep leftover gazpacho refrigerated in tight-lid glass containers or glass canning jars. It should keep well for 3 days or so.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
- Recipe is adapted from Jamie Oliver's Food Escapes.
Nutrition
Calories: 75.2kcal | Carbohydrates: 14.8g | Protein: 2.9g | Fat: 0.9g | Saturated Fat: 0.2g | Trans Fat: 0.1g | Sodium: 89.6mg | Potassium: 356.9mg | Fiber: 2.3g | Sugar: 4.6g | Vitamin A: 1065.1IU | Vitamin C: 31.9mg | Calcium: 66.4mg | Iron: 1.2mg
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