Don’t think of gazpacho like a tomato smoothie; it’s actually a balanced savory sauce you drink from a small bowl or cup. The bread thickens it (it is not optional), and the vinegar and salt need to be bold enough that it tastes slightly too seasoned before chilling. Letting it chill a long time matters — the flavors meld and the texture becomes glossy and almost emulsified.
Yield: 6 cups (4 to 6 servings)
Total Time: 25 minutes, plus 1 to 12 hours chilling
Prep Time: 25 minutes
Ingredients
- 2 lbs very ripe tomatoes (about 5 medium), cored and chopped
- 1 small cucumber (Persian or English), peeled and chopped
- 1 small red bell pepper, seeded and chopped
- 1 small garlic clove
- 1 small slice white bread, crust removed and torn
- 3 tablespoons extra virgin olive oil (plus more to finish)
- 2 tablespoons sherry vinegar
- ½ teaspoon fine salt
Preparation
Step 1
Put the torn bread in a small bowl and splash about 2 tablespoons of water on it, just enough to hydrate.
Step 2
Add tomatoes, cucumber, pepper, garlic, soaked bread, salt, vinegar, and olive oil to a blender.
Step 3
Blend on high until completely smooth ( 60 to 90 seconds).
Step 4
Taste and adjust: you want it slightly salty and slightly tart now. Chilling will mute flavor.
Step 5
Chill at least 1 hour, ideally 6 to 12 hours.
Step 6
Drizzle with olive oil and serve cold.