Hailing from the southern Spanish region of Andalusia, gazpacho is a cold soup made with raw vegetables. It is eaten in Spain and neighboring Portugal during the hot summers for a cool and refreshing meal. It is believed gazpacho has ancient roots, possibly arriving in Spain and Portugal with the Romans. It is popular in Spanish American communities and restaurants in the United States.
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb tomatoes, peeled, seeded, and chopped
- 1 green pepper, seeded
- ¼ red pepper, seeded
- 1 cucumber, peeled and chopped
- 3 garlic cloves
- 5¼ oz stale bread
- ¼ cup red wine vinegar
- ½ cup olive oil
- salt, to taste
Directions
- Soak the bread in cold water until softened. Squeeze dry.
- Purée all vegetables, oil, and vinegar together.
- Add bread, a little at a time, to create a soup-like consistency.
- Add garlic and salt. Mix well.
- Thin soup with cold water if necessary.
- Chill thoroughly before serving.
Notes
Soup may be garnished with chopped tomato, julienned cucumber, shredded Serrano ham, or sliced hard-boiled egg.
Up to 1 cup olive oil may be added, in which case all the soaked bread should be used.
A pinch of cumin or tarragon may be added.
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