How to Make Gazpacho
This traditional Spanish cold soup is a world-famous dish that's a breeze to prepare.
Up next in Soups & Stews (13 videos)
There's nothing quite like a hearty bowl of soup or stew. Try one of these satisfying recipes.
You Will Need
- A red bell pepper
- A green bell pepper
- A cucumber
- A red onion
- 4 plum tomatoes
- 3 garlic cloves, minced
- 23 oz. tomato juice
- ¼ c. white wine vinegar
- Juice of 1 lime
- ¾ c. extra-virgin olive oil
- ½ tbsp. salt
- 1 tsp. pepper
- French bread pieces
- Fresh basil leaves for garnish
- A food processor (optional)
Steps
-
Step 1
Chop and process
Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.
-
Step 2
Mix and refrigerate
Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.
-
The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.
-
Step 3
Prepare croutons
Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.
-
Step 4
Serve
Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.
-
Gazpacho originally derived from Arabs who occupied Spain from the 8th to the 13th century.
