How to Make Spanish Gazpacho

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with potential health benefits.

Peel and chop beef steak tomatoes into small pieces.

Peel and chop cucumbers.

Chop red bell pepper without peeling.

Chop red onion, adding it slowly to taste.

Add a bit of tomato paste to the mixture.

Add garlic to the mixture.

Combine all ingredients in a blender.

Blend until it has a tiny bit of texture, stopping to push down if it gets foamy.

Taste the mixture to check the flavor and texture.

Add parsley, then blend again until the desired texture is achieved.

Add Spanish olive oil to the mixture, blending until smooth.

Add Sherry vinegar, salt, and black pepper to taste, blending again.

Pour the mixture into a bowl and adjust texture with fresh tomato juice if needed.

Chill the gazpacho in the refrigerator for 30 minutes to 3 hours.

Garnish with diced cucumbers, chunks of tomato, and croutons made from white bread infused with garlic oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary