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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 :
Reserve a few pieces of tomato, cucumber, and bell peppers for garnishing.
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.
Cover the mixture and refrigerate until thoroughly chilled, for at least 1 hour.
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.
