Traditional Gazpacho
A classic Spanish chilled tomato soup, perfectly balanced, creamy and refreshing — ideal for hot summer days.
Equipment
Ingredients
Main ingredients
ripe tomatoes (ripe)
3 kg
red bell pepper (not too large)
1 piece
cucumber (small, peeled)
1 piece
garlic (peeled)
1 clove
Seasoning
extra virgin olive oil
100 ml
vinegar
15 ml
salt
5 g
cumin
2 g
Instructions
Prepare the tomatoes
Wash and cut the tomatoes into quarters.
Prepare the red bell pepper
Wash and cut the red bell pepper.
Prepare the cucumber
Peel and chop the cucumber.
Prepare the garlic
Peel the garlic clove.
Season and rest
Place all prepared ingredients in a bowl, season with olive oil, vinegar, salt and cumin. Let rest for 30 minutes.
First blend
Blend all ingredients until smooth.
Strain the gazpacho
Pass the blended mixture through a fine sieve for a smoother texture.
Final blend
Blend the strained gazpacho again for about 1 minute to fully integrate and achieve a creamy consistency.
Serve
Serve the gazpacho chilled, garnished with chopped egg, cucumber and red bell pepper if desired.
Original recipe
Storage
Best consumed within 2 days. Stir before serving if separated.
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