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Gazpacho Soup Recipe

Gazpacho Soup Recipe

Authentic Spanish Gazpacho Soup recipe with fresh ingredients, easy steps,
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Spanish / Andalusian
Calories: 160
Ingredients Equipment Method

Ingredients
  

  • 5 –6 ripe tomatoes
  • 1 medium cucumber peeled
  • 1 red bell pepper
  • 2 –3 garlic cloves
  • 2 –3 tbsp olive oil
  • 1 –2 tbsp red wine vinegar
  • 1 –2 slices of stale bread for body + creaminess
  • Salt — to taste
  • A tiny pinch of black pepper
  • A splash of cold water if needed

Equipment

  • a blender or food processor
  • A chopping board
  • A sharp knife
  • A mixing bowl
  • a fine strainer (optional — for a smoother texture)
  • and a fridge… because chilling is everything

Method
 

Step-by-Step Cooking Method (Well… Blending Method)
  1. Alright — here’s how I usually make it. Nothing complicated:
Step 1.Roughly chop everything
  1. Tomatoes, cucumber, pepper — just big chunks. No need for perfection.
Step 2.Soak the bread in a little water
  1. Makes it soft — helps with smooth blending.
Step 3.Add ingredients to the blender
  1. Tomatoes first → then cucumber → pepper → garlic → bread.
Step 4.Pour in olive oil + vinegar
  1. Just drizzle — trust me — that olive oil adds body.
Step 5.Blend until smooth
  1. Take your time. Let it turn creamy.
Step 6.Taste — adjust — sip — adjust again
  1. More salt? More tang? More olive oil?
  2. Go with your mood.
Step 7.Chill for 2–3 hours
  1. Important. Let flavors settle… deepen… relax.
Step 8.Serve cold — never warm
  1. Some people garnish with diced cucumber or croutons.
  2. I sometimes add a tiny olive oil swirl — because why not.
  3. And that’s it… no stove… no rush… just quiet kitchen moments.