Name: Tomato Cucumber Gazpacho Recipe
Ingredients: 2 lbs Ripe Tomatoes (about 8-10 Roma or 5-6 on-the-vine): The undeniable star of the soup. Use the best, most flavorful red tomatoes you can find, as their sweetness and acidity form the foundation of the gazpacho.; 1 Large English Cucumber (about 12-14 inches): Seedless and with a thin skin, this variety provides a cool, crisp freshness without any bitterness. Half will be blended, and half will be reserved for a chunky garnish.; 1 Medium Green Bell Pepper: This adds a slightly grassy, vegetal note that cuts through the sweetness of the tomatoes and rounds out the flavor profile.; 1 Small Red Onion: Provides a pungent, spicy kick. We only use a small amount to ensure it doesn’t overpower the other, more delicate flavors.; 2 Cloves Garlic: These offer a sharp, aromatic depth. For a milder flavor, you can start with one clove and add more to taste.; 1/4 cup Extra Virgin Olive Oil: This is for flavor and texture. A high-quality, fruity olive oil will emulsify into the soup, lending it a creamy, silky mouthfeel and a rich, peppery finish.; 3 tablespoons Red Wine Vinegar: This is the essential acidic component that brightens all the flavors and gives the gazpacho its signature tang.; 1 teaspoon Fine Sea Salt: Crucial for seasoning and drawing the moisture and flavor out of the vegetables. Adjust to your personal preference.; 1/2 teaspoon Black Pepper, Freshly Ground: Adds a touch of warmth and spice.; 1 cup Cold Water (optional): Used to adjust the consistency. You can use less for a thicker soup or more for a thinner, more sippable gazpacho.; 2 slices Stale White Bread, crusts removed (optional): A traditional Spanish trick for adding body and a creamier texture to the soup. Soaking it briefly before blending helps it incorporate seamlessly.

Ingredients

Scale

2 lbs Ripe Tomatoes (about 8–10 Roma or 5–6 on-the-vine): The undeniable star of the soup. Use the best, most flavorful red tomatoes you can find, as their sweetness and acidity form the foundation of the gazpacho.
1 Large English Cucumber (about 12–14 inches): Seedless and with a thin skin, this variety provides a cool, crisp freshness without any bitterness. Half will be blended, and half will be reserved for a chunky garnish.
1 Medium Green Bell Pepper: This adds a slightly grassy, vegetal note that cuts through the sweetness of the tomatoes and rounds out the flavor profile.
1 Small Red Onion: Provides a pungent, spicy kick. We only use a small amount to ensure it doesn’t overpower the other, more delicate flavors.
2 Cloves Garlic: These offer a sharp, aromatic depth. For a milder flavor, you can start with one clove and add more to taste.
1/4 cup Extra Virgin Olive Oil: This is for flavor and texture. A high-quality, fruity olive oil will emulsify into the soup, lending it a creamy, silky mouthfeel and a rich, peppery finish.
3 tablespoons Red Wine Vinegar: This is the essential acidic component that brightens all the flavors and gives the gazpacho its signature tang.
1 teaspoon Fine Sea Salt: Crucial for seasoning and drawing the moisture and flavor out of the vegetables. Adjust to your personal preference.
1/2 teaspoon Black Pepper, Freshly Ground: Adds a touch of warmth and spice.
1 cup Cold Water (optional): Used to adjust the consistency. You can use less for a thicker soup or more for a thinner, more sippable gazpacho.
2 slices Stale White Bread, crusts removed (optional): A traditional Spanish trick for adding body and a creamier texture to the soup. Soaking it briefly before blending helps it incorporate seamlessly.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Begin by washing all your produce thoroughly. Roughly chop the tomatoes, the green bell pepper (removing the stem and seeds), and the red onion. Peel the garlic cloves. Set aside.
Divide the Cucumber: Peel the English cucumber completely. Dice half of it into very small, uniform cubes (about 1/4 inch). Set these diced cubes aside in a small bowl in the refrigerator; this will be your fresh, crunchy garnish later. Roughly chop the remaining half of the cucumber.
Optional Bread Soaking: If you’re using stale bread for added body, tear it into small pieces and place it in a small bowl. Add a few tablespoons of water and let it soak for 5-10 minutes until it’s soft and saturated. Squeeze out any excess water before adding it to the blender.
First Blend: In the carafe of a high-speed blender, combine the chopped tomatoes, the roughly chopped half of the cucumber, the green bell pepper, the red onion, and the garlic cloves. If using, add the soaked bread. Pulse the blender a few times to break everything down, then blend on high for about 60-90 seconds, or until the mixture is completely smooth and liquid.
Emulsify the Olive Oil: Turn the blender down to a low-medium speed. While it is running, slowly and steadily stream the extra virgin olive oil through the opening in the blender lid. This gradual process is key to creating an emulsion, which gives the gazpacho its signature creamy, rich texture without being oily.
Season and Final Blend: Once the oil is incorporated, turn off the blender. Add the red wine vinegar, fine sea salt, and freshly ground black pepper. If the mixture seems too thick for your liking, add 1/2 cup of the cold water now. Place the lid back on and blend for another 20-30 seconds to fully combine all the seasonings.
Taste and Adjust: This is a critical step. Dip a clean spoon into the gazpacho and taste it. Does it need more salt to make the tomato flavor pop? More vinegar for a brighter tang? A little more pepper for warmth? Make any necessary adjustments now. If it’s still too thick, add the remaining 1/2 cup of cold water and give it one final, quick pulse.
Chill Thoroughly: Transfer the gazpacho from the blender carafe into a large glass bowl or pitcher. Cover it tightly with plastic wrap or a lid. Place it in the refrigerator to chill for a minimum of 2 hours, although 4-6 hours is even better. This chilling period is not optional; it’s essential for the flavors to meld, deepen, and for the soup to become truly refreshing.
Serve: Once chilled, give the gazpacho a good stir. Ladle it into chilled bowls or glasses. Garnish generously with the reserved diced cucumber and an extra drizzle of high-quality olive oil before serving.

Nutrition

Serving Size: one normal portion
Calories: 180