About the Recipe
That said, if you have the chance to visit Spain, you will find that gazpacho here varies slightly from region to region. And of course, there are a million non-traditional ingredients and twists that modern cooks love to try too. But that said, Andaluz-style tomato gazpacho is probably the version that comes to mind when most people think of this blended soup. So if you happen to be craving a bowl (or a glass with a straw, see below!), here is my go-to gazpacho recipe that I absolutely love. It’s quick and easy to make in just 15 minutes or so, and I consider it lo mejor — just the best!
Ingredients
2 pounds ripe Roma tomatoes, halved and cored*
1 small (1/2 lb) cucumber, peeled and seeded*
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice of white bread, soaked, crusts removed*
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
Preparation
Step 1
Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
Step 2
Season. Taste and season with extra salt, pepper and/or cumin if needed.
Step 3
Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
Step 4
Serve. Serve cold, topped with your desired garnishes.