Name: Fresh Tomato Gazpacho
Prep time: 20 min
Yield: 4 servings
Ingredients: 2 lbs Ripe Roma Tomatoes; 1 large English Cucumber; 1 medium Green Bell Pepper; 0.5 small Red Onion; 2 cloves Garlic; 0.5 cup Extra Virgin Olive Oil; 2 tbsp Sherry Vinegar; 1 tsp Sea Salt; 0.5 tsp Black Pepper; 1 slice Stale Crusty White Bread

"This vibrant chilled soup captures the essence of summer in every spoonful, blending sun-ripened tomatoes with crisp vegetables and high-quality olive oil. It is the ultimate refreshing appetizer or light lunch, offering a silky texture and a perfect balance of acidity and sweetness."

Ingredients

Qty	Item
2 lbs 907 g	Ripe Roma Tomatoes
1 large 300 g	English Cucumber
1 medium 150 g	Green Bell Pepper
0.5 small 50 g	Red Onion
2 cloves 10 g	Garlic
0.5 cup 120 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Sherry Vinegar
1 tsp 5 g	Sea Salt
0.5 tsp 2 g	Black Pepper
1 slice 40 g	Stale Crusty White Bread

How to Make Fresh Tomato Gazpacho

Core and roughly chop the tomatoes, cucumber, bell pepper, and red onion.

Place the chopped vegetables in a high-powered blender along with the garlic cloves and the slice of bread (soaked in a little water first for better texture).

Blend on high speed until the mixture is completely smooth.

With the blender running on a lower speed, slowly drizzle in the extra virgin olive oil and sherry vinegar to emulsify the soup.

Season with sea salt and black pepper to taste. Adjust the vinegar if you prefer more tang.

Pour the mixture through a fine-mesh sieve into a large bowl or pitcher to remove any remaining skins or seeds for a silky-smooth finish (optional but recommended).

Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Serve in chilled bowls or glasses, garnished with a drizzle of olive oil and finely diced vegetables.

·
Use the ripest tomatoes available, preferably Roma or heirloom varieties, for the best flavor.
·
Chilling is essential; the flavors meld and deepen as the soup sits in the refrigerator.
·
For a gluten-free version, simply omit the bread; it will be slightly thinner but still delicious.
·
Always use high-quality extra virgin olive oil, as its flavor is prominent in the final dish.

Frequently Asked Questions

Which tomatoes are best for Gazpacho?

Roma or vine-ripened tomatoes are ideal because they have a high flesh-to-seed ratio and deep flavor.

How long does fresh Gazpacho last in the fridge?

It stays fresh and delicious for up to 3-4 days when kept in an airtight container.

Do I have to peel the tomatoes first?

No, a high-powered blender and straining the soup through a sieve later will remove the skins easily.

Can I make this soup spicy?

Yes, add a small piece of jalapeño or a dash of hot sauce during the blending process for a kick.

Step-by-Step Visual Guide

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