Traditional Spanish Gazpacho

This is the traditional cold tomato soup from sunny Spain. It’s a lovely light lunch or first course in summer, when tomatoes are at their best.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 small yellow bell pepper, seeded and diced
  • ½ small red bell pepper, seeded and diced
  • ½ small green bell pepper, seeded and diced
  • 1 large cucumber, peeled, seeded, and diced
  • 1 medium sweet onion, peeled and chopped
  • 3 large red tomatoes, chopped
  • 1 garlic clove, peeled
  • ¼ cup sherry vinegar
  • ¼ cup extra-virgin olive oil
  • ¾ cup tomato juice
  • ¼ cup bread cubes
  • ¼ tsp. Spanish paprika
  • ⅛ tsp. cayenne
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 small sprigs basil

Directions

  • Reserve 2 tablespoons each of the diced bell pepper and cucumber. Set aside.
  • Place remaining bell peppers and cucumber in a blender with tomato, garlic vinegar, oil, bread cubes, paprika, cayenne pepper, salt, and black pepper. Purée until smooth.
  • Pour into a serving pitcher and chill at least 3 hours.
  • Serve chilled, garnished with reserved diced vegetables and basil sprigs.