Gazpacho Recipe

Soak bread

If using stale bread to add body, tear or dice 1/2 cup stale country bread and place in a small bowl. Pour 60 ml (about 1/4 cup) water or a little of the chopped tomato juice over the bread and let it soak for 10 minutes until soft.

In a blender or food processor, add the quartered tomatoes, chopped cucumber, chopped red bell pepper, chopped onion, and garlic clove. If using soaked bread, squeeze excess liquid from the bread and add the bread pieces as well. Blend in batches as needed until the mixture is very smooth, about 45–60 seconds per batch on high. Scrape down the sides and continue until all is puréed.

With the motor running, drizzle in 3 tablespoons olive oil and 2 tablespoons sherry vinegar. Add 250 ml cold water (start with 200 ml if you want thicker gazpacho), 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend briefly to incorporate, taste, and adjust seasoning—more vinegar for brightness, more salt if dull, more water to thin.

Transfer the gazpacho to a sealed container or bowl, cover, and refrigerate for at least 2 hours or up to 24 hours. Chilling allows flavors to meld and the soup to develop its characteristic cool, rounded taste.

While the gazpacho chills, finely dice extra cucumber and red pepper, chop herbs, and prepare any optional hard-boiled egg. For a smooth strain (optional): after chilling, pour the gazpacho through a fine-mesh sieve into a bowl, pressing with a spatula to extract liquid and leave seeds/skin behind for an ultra-silky texture.

Ladle the gazpacho into chilled bowls or glasses. Garnish with a drizzle (about 1 tsp per serving) of extra virgin olive oil, a spoonful of the diced cucumber and red pepper, a sprinkle of chopped herbs, and optional chopped hard-boiled egg. Adjust final seasoning if necessary and serve immediately.