Equipment
Ingredients
Soup Base
- 50 g stale french bread, crusts removed
- 450 g tomatoes, cored and peeled
- 2 garlic, halved, green shoots removed
- 100 g onion, coarsely chopped and rinsed
- 30 ml olive oil
- 20 ml sherry vinegar
- 180 ml water
- 5 g salt
- 1 g black pepper, freshly ground
Optional Garnishes
- 60 g cucumber, finely chopped
- 60 g green pepper, finely chopped
- 55 g croutons, small
- 1 egg, hard-boiled and finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 223 kcal
- Protein
- 6 g
- Carbohydrates
- 22 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 771 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 421 mg
- Calcium
- 54 mg
- Iron
- 1.7 mg
- Magnesium
- 31 mg
- Phosphorus
- 101 mg
- Zinc
- 0.7 mg
- Vitamin A
- 72 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.4 mg
- Folate
- 45 mcg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the stale bread in 180ml water in a bowl for 5 minutes until completely softened.
Remove the bread from the water and squeeze firmly to remove excess moisture.
Place the softened bread, peeled tomatoes, garlic, onion, olive oil, and vinegar into the blender.
Process the mixture on high speed until the texture is completely smooth and emulsified.
Transfer the soup to a pitcher and stir in cold water until you reach your preferred consistency.
Cover the pitcher and refrigerate at 4°C (40°F) for at least 4 hours to allow flavors to develop and the temperature to drop.
Finely chop the cucumber, green pepper, and hardboiled egg for the garnish service.
Taste the chilled soup and add salt and pepper as needed. Serve in chilled glasses or bowls with the garnishes on the side.
Chef's Notes
- Using very ripe, in-season tomatoes is crucial for the best flavor. Avoid mealy or underripe tomatoes, as they won't yield the vibrant taste gazpacho is known for.
- Don't skip the chilling time; it's essential for the flavors to meld and for the soup to reach its optimal refreshing temperature.
- For an ultra-smooth gazpacho, you can pass the blended mixture through a fine-mesh sieve after blending, though this is optional and depends on your desired texture.
- The quality of the olive oil significantly impacts the final flavor. Use a good quality extra virgin olive oil for the best results.
- Adjust the amount of sherry vinegar to your personal preference; some like it tangier, others prefer a milder acidity.
Storage
Refrigerator: 3 days — Keep in a sealed pitcher or container; stir before serving.
Reheating: Do not reheat; serve chilled.
Troubleshooting
Soup texture is grainy or coarse
Cause: Blender was not powerful enough or blending time was too short
Fix: Pass the soup through a fine-mesh sieve to remove solids
Prevention: Blend for a full 2 minutes on the highest setting
Soup tastes bitter
Cause: The green germ inside the garlic cloves was not removed
Fix: Add a pinch of sugar to balance the bitterness, though it may not fully resolve
Prevention: Slice garlic cloves lengthwise and pry out the green shoot before blending
Cultural Context
Gazpacho is a traditional cold soup originating from the Andalusia region of Spain. It has been a staple for centuries, especially during the hot summer months, providing a refreshing and nutrient-rich meal made from readily available garden vegetables.
