Traditional Spanish Gazpacho Soup Recipe

Here’s a classic recipe for Spanish Gazpacho, a refreshing cold soup perfect for hot weather:

Ingredients:

• 2 pounds (1 kg) ripe tomatoes, roughly chopped
• 1 small cucumber, peeled, seeded, and chopped
• 1 small green bell pepper, seeded and chopped
• 1 small red bell pepper, seeded and chopped
• 1/2 small red onion, chopped
• 2 garlic cloves, minced
• 1/4 cup (60 ml) extra virgin olive oil
• 2 tablespoons (30 ml) red wine vinegar (or sherry vinegar for authenticity)
• 1-2 slices of stale bread, soaked in water and squeezed out
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1-2 cups (250-500 ml) cold water, for desired consistency

Optional Garnishes:

• Chopped cucumber
• Diced bell peppers
• Croutons
• Drizzle of olive oil

Instructions:

1. Blend the Ingredients:
   • Combine the tomatoes, cucumber, bell peppers, onion, garlic, soaked bread, olive oil, vinegar, salt, and pepper in a blender or food processor. Blend until smooth.
2. Adjust Consistency:
   • Add cold water gradually to achieve your preferred thickness. Blend again to mix.
3. Strain (Optional):
   • For a silky texture, pass the soup through a fine mesh strainer or cheesecloth to remove any solids.
4. Chill:
   • Transfer the gazpacho to a container and refrigerate for at least 2 hours or until well chilled. This allows the flavors to meld.
5. Serve:
   • Pour the chilled soup into bowls or glasses. Add garnishes like diced vegetables, croutons, or a drizzle of olive oil.
6. Enjoy!
   • Serve cold, ideally with crusty bread on the side.