Classic Spanish Gazpacho Recipe

Ingredients

• 2 lbs ripe tomatoes, roughly chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 small red onion, chopped
• 2 cloves garlic
• 1 slice day-old bread, torn into pieces
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp salt
• cold water, as needed to thin

Instructions

1. 1

   Combine tomatoes, cucumber, bell pepper, onion, garlic, and bread in a large bowl. Let sit for 10 minutes so the bread softens.

2. 2

   Transfer to a blender in batches if necessary. Add olive oil and sherry vinegar. Blend until completely smooth (2-3 minutes on high).

3. 3

   Season with salt. If the soup is too thick, add cold water a tablespoon at a time until you reach your desired consistency.

4. 4

   Cover and refrigerate for at least 1 hour (overnight is best). Serve ice-cold in bowls, drizzled with olive oil and topped with finely diced cucumber, pepper, and croutons.