Name: Easiest Gazpacho
Prep time: 10 min
Total time: 10 min
Yield: serves 6 people
Cuisine: Spanish
Ingredients: 50 g stale bread (approx. 1 large slice); 1 kg tomatoes (2 pounds), fresh and ripe; 1 green bell paper; 200 g cucumber (7 oz); 1 clove of garlic; 1 shallot (or onion); 1 handful of basil leaves; 40 ml olive oil (1.4 oz); 1 tbsp sherry vinegar; 1/2 cup ice cubes

Easiest Gazpacho

Summer is the perfect time of the year to make Gazpacho. Imagine an ice-cold refreshment that's made in just 10 minutes and makes the perfect appetizer for your picnic and summer gatherings. Gazpacho is a Spanish cold soup, that is made of fresh vegetables and stale bread. It's incredibly fresh but has a deep earthy flavor, some people can find it even too earthy, thanks to the rich flavor of raw vegetables. I didn't always like Gazpacho. If the ingredients aren't in season, or if they aren't fresh enough, or ripe enough, this treat can turn into a disaster. But if everything goes according to plan, Gazpacho can be a fabulous treat. It's gluten-free, vegan and makes a great healthy appetizer recipe.

Easy Gazpacho Recipe

So first things first we need to clarify what Gazpacho is. Gazpacho is a cold soup originating from Spain. It's made of raw vegetables like tomatoes, cucumber, garlic, and other delicious, simple ingredients. It's perfect for summer because it is:

light, fresh and pretty healthy
each portion has only around 120 calories
full of raw vegetables
made in just 10 minutes from start to finish
no stovetop need for this recipe
made in a blender
a great refreshment
dairy-free and vegan

HOW TO MAKE GAZPACHO FROM SCRATCH

Gazpacho is one of the easiest appetizers to make. You simply:

Cut the vegetables in larger chunks (cleaning them beforehand)
Soak the stale bread
Put everything in a blender
Season to taste
Serve

INGREDIENTS

Bread - Use stale bread and soak it with water. It thickens the soup and adds a creamy texture.

Tomatoes - You can't have Gazpacho without tomatoes. Use fresh, juicy, ripe tomatoes.

Cucumber - They add freshness. Peel your cucumbers for this recipe.

Pepper - Use green pepper that's local in your area, like bell pepper. Traditionally green peppers are used, but you can, of course, use red or yellow peppers as well.

Vinegar - Sherry vinegar is a good choice. Creates a slightly sweet aroma and works wonders. Substitute with apple cider vinegar or red wine vinegar.

Olive oil - Since this is a Spanish recipe, olive oil is the best choice. If possible, use high-quality extra virgin olive oil.

Ice cubes - Help make the Gazpacho instantly cold and delicious.

Storing

Keep your Gazpacho chilled in a fridge for up to 2 - 3 days. Always serve it cold. Tastewise, it's always better to make it fresh from scratch.

Other incredibly delicious recipes that celebrate tomato season

Ingredients

Easiest Gazpacho

50 g stale bread (approx. 1 large slice)

1 kg tomatoes (2 pounds), fresh and ripe

1 green bell paper

200 g cucumber (7 oz)

1 clove of garlic

1 shallot (or onion)

1 handful of basil leaves

40 ml olive oil (1.4 oz)

1 tbsp sherry vinegar

1/2 cup ice cubes

Tools and equipment

METHOD

Stale bread

Tear the stale bread on smaller chunks. Soak the stale bread with approximately 1/4 cup or 50 ml boiling water. Set aside for a few minutes.
blend the gazpacho

Add chopped fresh tomatoes (the juicer and sweeter the better), chopped bell pepper (core and seeds removed), peeled and chopped cucumber, peeled garlic clove and peeled shallot to a blender. Add the soaked bread, fresh basil leaves, olive oil, vinegar, and ice cubes. Season with salt and pepper. Optionally you can add some fennel seeds as well. Blend until smooth and creamy, for about 2 - 3 minutes.
serve

Serve your delicious gazpacho in small serving bowls or pour it into tall glasses and enjoy as a drink. Garnish with chopped tomatoes, cucumbers, fresh basil leaves. Keep chilled in the fridge. Enjoy.