📝 About This Recipe
Transport yourself to the rolling hills of southern Spain with this vibrant, silky-smooth gazpacho. This dairy-free masterpiece celebrates the peak of summer harvest, blending sun-ripened tomatoes, crisp cucumbers, and bell peppers into a refreshing elixir. It’s a sophisticated Mediterranean meze that balances bright acidity with the luxurious richness of extra virgin olive oil.
🥗 Ingredients
The Vegetable Base
- 2.5 lbs Roma or Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (partially peeled and chopped)
- 1 medium Green Bell Pepper (seeded and chopped)
- 1/2 small Red Onion (peeled and chopped)
- 2 cloves Garlic (germ removed for a milder flavor)
The Emulsion & Seasoning
- 1 slice Stale Sourdough or Baguette (crusts removed, soaked in water and squeezed dry)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust to taste)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/4 teaspoon Cumin (ground)
- 1/4 cup Water or Tomato Juice (optional, to adjust consistency)
The Garnish
- 2 tablespoons Reserved Cucumber (finely diced)
- 2 tablespoons Reserved Red Pepper (finely diced)
- 1 tablespoon Fresh Chives (snipped)
- 1/4 cup Croutons (homemade and crunchy)
👨🍳 Instructions
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1
Prepare your vegetables by washing them thoroughly. Core the tomatoes, peel the cucumber in 'stripes' to leave some skin for color, and remove the seeds from the pepper.
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2
In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic. Toss them with the sea salt and let them sit for 10-15 minutes to release their natural juices.
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3
Soak the slice of stale bread in a small bowl of water for about 1 minute until soft. Squeeze out the excess moisture and tear the bread into small pieces.
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4
Transfer half of the vegetable mixture and its juices into a high-speed blender. Add half of the soaked bread.
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5
Blend on high speed until the mixture is completely liquefied. The color will transform from deep red to a beautiful vibrant orange-pink as it aerates.
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6
With the blender running on a medium-low setting, slowly drizzle in half of the extra virgin olive oil. This creates a stable emulsion and a creamy mouthfeel without any dairy.
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7
Repeat the process with the remaining vegetables, bread, and olive oil. Combine both batches in a large pitcher or bowl.
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8
Stir in the sherry vinegar and the ground cumin. Taste the soup; it should be bright and zesty. Add more salt or vinegar if the flavors feel muted.
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9
For a truly professional, silky texture, pass the mixture through a fine-mesh sieve (chinois), using the back of a ladle to push the liquid through. Discard the remaining solids.
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10
Cover and refrigerate for at least 2 hours, though 4 hours is ideal. Gazpacho must be served ice-cold to appreciate its refreshing qualities.
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11
Before serving, give the soup a quick whisk. If it has thickened too much in the fridge, stir in a splash of water or tomato juice to reach your desired consistency.
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12
Ladle the cold soup into chilled bowls or glass tumblers. Top with the finely diced garnish vegetables and a final swirl of olive oil.
💡 Chef's Tips
Always use the highest quality olive oil you can find; since there is no cooking, the oil's flavor is prominent. If your tomatoes aren't perfectly ripe, add a teaspoon of sugar or honey to balance the acidity. Don't skip the bread; it provides the traditional body and 'creaminess' that defines authentic Andalusian gazpacho. For a garlic flavor that isn't overpowering, remove the green 'germ' from the center of the cloves before blending. Chill your serving bowls in the freezer for 10 minutes before serving to keep the soup frosty until the last drop.
🍽️ Serving Suggestions
Serve in small glass tumblers as a refreshing appetizer for a summer tapas party. Pair with a crisp, chilled glass of Manzanilla Sherry or a dry Rosé. Accompany with a side of crusty warm bread and a bowl of salty Marcona almonds. Add a few drops of Tabasco or a pinch of pimentón (Spanish smoked paprika) if you prefer a subtle heat. For a protein boost, serve alongside grilled shrimp skewers or slices of salty Jamón Ibérico.