Soups · Cold

Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1000 g Ripe tomatoes (raspberry or vine); 1 szt Long cucumber; 1 szt Red bell pepper; 0.5 szt Red onion; 1 szt Garlic clove; 80 g White bread (stale, no crust); 4 łyżka Olive oil; 2 łyżka Red wine vinegar; 1 łyżeczka Salt; 0.5 szt Cucumber for serving; 2 łyżka Olive oil for drizzling

Time

15'

+ 2h chilling

Diff.

easy

Kcal

180

/ serving

Servings

Gather 11 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 05

Soak the bread

80 g

2 łyżka

Cut white bread (stale, no crust) (80 g) into chunks, put in a bowl and pour over red wine vinegar (2 łyżka). Let sit 5 minutes. Bread is the thickener here — without it the soup is watery.

Step 02 of 05

Chop the vegetables

1000 g

1 szt

0,5 szt

1 szt

Cut ripe tomatoes (raspberry or vine) (1000 g) into quarters, remove stems. Peel long cucumber (1 szt) and cut into chunks. Deseed red bell pepper (1 szt) and cut roughly. Peel red onion (0,5 szt) and garlic clove (1 szt). Everything goes into the blender — pieces don't need to be even.

Step 03 of 05

Blend until smooth

1000 g

1 szt

0,5 szt

1 szt

80 g

4 łyżka

1 łyżeczka

Into the blender add ripe tomatoes (raspberry or vine) (1000 g), long cucumber (1 szt), red bell pepper (1 szt), red onion (0,5 szt), garlic clove (1 szt), soaked white bread (stale, no crust) (80 g), olive oil (4 łyżka) and salt (1 łyżeczka). Blend 2-3 minutes on highest speed until completely smooth and pale pink. Long blending emulsifies the oil into the soup, giving a creamy texture.

Tip

If the soup seems too thick, add 100 ml cold water. It should have the consistency of thin cream.

Step 04 of 05

Chill in the fridge

Pour the soup into a jug or bowl, cover and refrigerate for at least 2 hours. Gazpacho must be properly cold — warm it tastes like blended salad. The flavors also meld in the fridge and deepen.

Step 05 of 05

Serve

0,5 szt

2 łyżka

Pour the soup into bowls. Dice cucumber for serving (0,5 szt) finely and scatter on top. Drizzle each portion with olive oil for drizzling (2 łyżka). Taste — if something's missing, add salt or another drop of vinegar.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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