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Classic Gazpacho Recipe

This refreshing cold soup is made by blending ripe tomatoes, crisp cucumbers, sweet bell peppers, garlic, and a splash of vinegar, creating a vibrant, smooth puree. The final dish has a chilled, slightly thickened texture with bright flavors and a hint of acidity, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizers
Cuisine: Spanish
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe tomatoes heirloom or any juicy variety
  • 1 large cucumber peeled and chopped
  • 1 red or yellow bell pepper seeded and chopped
  • 2 cloves garlic fresh, minced
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 3 tablespoons extra virgin olive oil fruity and good quality
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Cutting board
  • Chef's knife
  • Blender
  • Measuring cups
  • Soup bowl

Method
 

  1. Chop the tomatoes, cucumber, and bell pepper into rough pieces and place them in a blender along with the minced garlic.
  2. Add the red wine vinegar, olive oil, salt, and black pepper to the blender.
  3. Blend on high speed until the mixture is completely smooth and slightly frothy.
  4. Taste the gazpacho and adjust the seasoning with additional salt, vinegar, or olive oil as needed.
  5. Transfer the soup to a covered container and refrigerate for at least 2 hours to allow the flavors to develop and the soup to chill thoroughly.
  6. Stir before serving, then ladle into bowls and garnish with fresh herbs, diced vegetables, or a drizzle of olive oil if desired.