Classic Gazpacho Recipe
This easy gazpacho recipe blends fresh tomatoes, cucumber, and sherry vinegar into a Spanish cold soup. It’s one of the most refreshing ways to use summer tomatoes!
- Prep
- 10 min
- Total
- 10 min
- Yield
- 4
Ingredients 9
- 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
- 1/2 medium cucumber, peeled and roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1 tablespoon minced shallot
- 1 small garlic clove, peeled
- ¼ cup olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- ¾ teaspoon kosher salt
- ¼ teaspoon smoked paprika (pimenton)
Method 3
- 01
Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
- 02
Refrigerate until cold, about 2 hours, or up to 3 days before serving.
- 03
Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:98b50a48-ea68-5f15-b07b-711e856b0623