Gaspacho

PREPARATION 30 minutes REFRIGERATION 2 hours SERVINGS 4

Soup

• 1 kg (2.2 lb) ripe tomatoes, peeled, seeded and roughly chopped
• 125 ml (½ cup) water
• 75 g (1/4 loaf) day-old bread, crust removed, cubed
• 2 cucumbers, peeled and cut into pieces
• ¾ of a red bell pepper, seeded and cut into pieces
• ¾ of a green bell pepper, seeded and cut into pieces
• 2 spring onions (or 1 small red onion), chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) sherry vinegar (or red wine vinegar)
• 50 g (1/4 cup) stale bread crumbs (optional, for texture)
• Salt and freshly ground black pepper

Garnish

• ¼ cucumber, finely diced
• ¼ red bell pepper, finely diced
• ¼ green bell pepper, finely diced
• ¼ red onion, finely chopped
• Olive oil, for drizzling

Instructions

For the soup

1. In a large bowl, combine the chopped tomatoes, water, bread cubes, cucumbers, red and green peppers, spring onions, olive oil, and vinegar.
2. Season with salt and pepper.
3. Using an immersion blender (or in batches in a regular blender), purée everything until very smooth.
4. If the texture is too thick, add a little more water. Taste and adjust seasoning.
5. Cover and refrigerate for at least 2 hours (or up to overnight) so the flavors meld and the soup becomes very cold.

For the garnish

1. Finely dice the reserved cucumber, red and green peppers, and onion.
2. Keep them separate or mix together lightly.

To serve Ladle the chilled gazpacho into bowls. Top each serving with a spoonful of the diced vegetables (croutons style). Drizzle with a little olive oil and add freshly ground pepper.

Bread Choice Stale bread is an essential ingredient for excellent gazpacho. It thickens the soup and gives it body. Use good-quality white bread or artisanal bread. Soak it first with the tomatoes so it softens and blends perfectly.

Ripe Tomatoes They are the star ingredient of this soup. Choose very ripe, juicy tomatoes with deep color and sweet flavor. In season (July–September), they are at their best and require no additional cooking. Avoid pale or underripe tomatoes as they lack flavor and can make the soup watery.

Sweet Pepper We use a mix of red and green peppers for a balanced flavor. You can also use only one type or add a bit of chili for a spicy kick. A classic Spanish version often includes a touch of green herbs for extra freshness.