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Authentic Gazpacho
My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Prep
15 min
Cook
—
Total
15 min
Serves
4
Instructions
- 01
Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- 02
Season. Taste and season with extra salt, pepper and/or cumin if needed.
- 03
Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- 04
Serve. Serve cold, topped with your desired garnishes.
Variations & swaps
Gazpacho Variations
- While the recipe below is for authentic tomato gazpacho, there are of course zillions of ways that you could customize your gazpacho. You could:
- Add fruit: Watermelon, cantaloupe, and strawberries are the common additions to red gazpacho here in Spain. (Here is my recipe for watermelon gazpacho.)
- Add veggies: Beets, zucchini and corn are also popular additions.
- Add extra herbs: Feel free to also add in any fresh herbs that sound good, such as basil, rosemary, thyme, or chives.
- Add spice: This is definitely not a common addition to gazpacho in Spain, since the country almost always avoids heat in its food. But I sometimes love adding in a few slices of jalapeño or serrano to this recipe to give it an extra kick.
- ▢ Ground Cumin
- ▢ Sherry Vinegar
- ▢ Vitamix Blender
- 2 pounds ripe Roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded*
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
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