Description
A refreshing and classic Spanish gazpacho recipe featuring a vibrant blend of fresh tomatoes, cucumber, green pepper, onion, garlic, and olive oil. Chilled and ready to serve with optional crunchy buttered croutons and kalamata olives, this cold soup is perfect for hot days and offers a healthy, flavorful starter or light meal.
Ingredients
Scale
Vegetables & Produce
- 6 medium tomatoes
- 5 cloves garlic (divided)
- 1 green pepper
- 1 cucumber
- 1 Spanish onion
- Juice of 1 lemon
Liquids
- 1/3 cup olive oil
- 2 cups tomato juice
Other
- Salt & pepper to taste (optional cayenne pepper)
- Kalamata olives to taste (optional)
- 2 slices bread
- 1 tablespoon butter
- Ice cubes (optional)
Instructions
- Blend Tomatoes and Garlic: Roughly chop the tomatoes and mince four cloves of garlic. Add both to a blender and blend until smooth, pressing down the tomatoes as needed. Transfer the mixture to a large pot or bowl.
- Blend Additional Vegetables and Liquids: Roughly chop half the cucumber, the whole onion, and half the green pepper. Add these to the blender along with olive oil, lemon juice, and tomato juice. Blend until smooth and pour into the container with the tomato and garlic mixture. Season with salt and pepper, stir well, then refrigerate for at least 2 hours or overnight to chill.
- Prepare Garnishes: Decide if you want to incorporate chopped vegetables into the gazpacho or serve them on the side. If adding directly, chop them now and add to the soup base. Remove pits from kalamata olives and chop them into small pieces, to be used as garnish.
- Make Croutons: Cut the bread into crouton-sized cubes. Fry in butter over medium heat, stirring occasionally for about 10 minutes, until browned. Mince the remaining clove of garlic and add it to the pan a minute or two before the croutons are done, taking care not to burn it. Prepare croutons shortly before serving.
- Serve: Pour chilled gazpacho into bowls. Add an ice cube if desired. Garnish with chopped vegetables (if not already mixed in), kalamata olives, and freshly made garlic butter croutons. Serve immediately.
Notes
- Chilling the soup overnight enhances the flavors.
- Adjust seasoning with salt, pepper, or cayenne pepper to taste.
- Use ripe and fresh tomatoes for the best flavor.
- Croutons are best served fresh to maintain their crunch.
- Optional ice cubes help keep the soup extra cold on hot days.
