Spanish Cuisine

Cold Gazpacho Recipe – Spanish Special

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Cold Gazpacho Recipe – Spanish Special

There’s nothing quite like a Cold Gazpacho Recipe on a scorching summer day—ripe tomatoes blended with crisp cucumber, colorful bell peppers, onion, and a touch of jalapeño, all brightened by olive oil and sherry vinegar. This chilled summer soup delivers vibrant, refreshing flavor, making it the perfect way to cool down while enjoying a nutritious, light meal that’s effortlessly elegant.
  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min

Cold Gazpacho Ingredients :

  • 6 large ripe beefsteak tomatoes, chopped
  • 1 large cucumber, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 large sweet onion, chopped
  • 1 small jalapeno pepper, seeded and diced, or to taste
  • 1 clove garlic, minced
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • salt and freshly ground black pepper to taste

How to Make Cold Gazpacho Recipe :

1

Reserve a few pieces of tomato, cucumber, and bell peppers for garnishing.

2

In a food processor, combine the remaining tomatoes, cucumber, bell peppers, onion, jalapeno, and garlic. Process until all vegetables are finely chopped. Stir in olive oil, sherry vinegar, and salt.

3

Cover the mixture and refrigerate until thoroughly chilled, for at least 1 hour.

4

Just before serving, season with pepper and garnish with the reserved tomatoes, cucumbers, and bell peppers.

Recipe Notes

Garnish ideas: Save a few diced tomatoes, cucumbers, or bell peppers to sprinkle on top for fresh texture and visual appeal.

Chill time: Let the soup chill thoroughly for at least one hour before serving to enhance the flavors and deliver true refreshment.

Veggie variations: Feel free to experiment by adding diced jalapeño for extra heat or swapping in yellow bell peppers or mild chilies for different flavor notes.

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