Traditional Gazpacho Recipe

Gazpacho is perfect for a warm summer day as it is refreshing, light, and extremely healthy! It is very typically Spanish and more than a cold soup, it is usually had as a cold drink especially when the weather is good.

Gazpacho is also quite an economical dish, and incredibly easy to make, which explains why it is a traditional dish. You just need to make sure you have fresh and ripe ingredients and there is no way that this can go wrong. Good quality tomatoes are key, none of those bland salad tomatoes that you get in the supermarket. They need to be fragrant and ripe. The tomatoes need to be peeled otherwise you have to sieve the soup at the end. The easiest way is to put them in a bowl of boiling water for about a minute, remove them and they will peel easily.

The end result is a Gazpacho that is orange-red in colour. One thing to consider is the garlic, which some people may have a problem with. I love garlic and one clove is enough. I wouldn’t use more, especially if you are making this beforehand because the taste of garlic intensifies as time goes on. If you are uncertain, then use half a clove to be on the safe side.

Traditional Gazpacho Recipe
Yield: 6 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 4 large tomatoes (about 1kg)
  • ½ cucumber (about 150g)
  • 1 green pepper (about 85g)
  • 1 clove of garlic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tsp of salt to taste
  • 4 large tomatoes (about 2 lbs)
  • ½ cucumber (about 3½ oz)
  • 1 green pepper (about 3 oz)
  • 1 clove of garlic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tsp of salt to taste

Instructions

  1. Peel the cucumber and dice into large pieces and throw in to the blender.
  2. Roughly chop the tomatoes, and pepper and add to the blender.
  3. Add the garlic, olive oil, salt, and vinegar
  4. Blend until smooth.
  5. Chill for about an hour.

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