Creamy Spanish Gazpacho
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Gazpacho may be one of the most famous Spanish dishes. It originates from the South of Spain, specifically the region of Andalusia. We have been fans of this Spanish cold tomato soup for years.
For this recipe, chef Ludivine decided to twist the original gazpacho recipe and came up with this delicious and creamy gazpacho. Perfect for tomato lovers! This easy and quick recipe is one of the best cold soups we ever tasted and can’t wait for you to try it!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Servings: 4 people
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Gazpacho
1 - Cucumber
2 - Garlic cloves
1 oz (30g) - Scallions
1 - Red bell pepper
4 - Tomatoes
¼ cup (60ml) - Olive oil
⅛ cup (30ml) - Balsamic vinegar
½ tsp (3g) - Himalayan salt
To taste - Black pepper
½ oz (15g) - Basil
Garnish
½ - Tomato
½ - Cucumber
½ - Lemon
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Gazpacho
1 - Peel off the cucumber skin using a peeler. Then, chop the cucumber.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Crush the garlic cloves on the cutting board using your knife. Then, peel off the garlic skin.
3 - Slice the scallions and set those aside.
4 - Cut the red bell pepper in half, remove the stem and deseed it by tapping the halves on the cutting board. Once clean, chop them and set them aside.
Tip: You can also wash the inside with clear water if you prefer.
5 - Chop the tomatoes in half, and then in quarters.
6 - Place the cucumber, tomatoes, garlic cloves, and scallions into a blender. Give it a first mix until smooth.
Tip: Vitamix blenders are by far the best we have ever owned: Vitamix Explorian, Vitamix Professional Series 750.
7 - When smooth, add the red bell peppers, olive oil, balsamic vinegar, Himalayan salt, black pepper and basil leaves. Then, blend again until a nice and smooth consistency forms.
8 - Pour the mixture in a soup plate or a food container and refrigerate it for at least 20 minutes.
Garnish
1 - Finely dice the cucumber and the tomato with a sharp knife and put everything in a mixing bowl.
Tip: We recommend you use a Santoku knife for this task.
2 - Squeeze the lemon over the diced cucumber and tomato. Then, mix everything together with a spoon.
3 - Delicately arrange the diced vegetables over the gazpacho and add some fresh basil leaves in a pretty manner. Here, we are using tweezer tongs for the pro touch.
4 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.