This is one of the few recipes on this list where a blender does more work than you do. There's no frying, no reducing, no watching a pan — just good vegetables, a sharp vinegar, and a proper chill in the fridge before serving.
The technique that actually matters here is balance: enough vinegar to cut through the sweetness of the tomato, enough oil to bring the whole thing together into something silky rather than watery. Taste as you go, because tomatoes vary a lot in sweetness and acidity from one batch to the next.
Ingredients
- 1kg very ripe tomatoes, roughly chopped
- 1 Lebanese cucumber, peeled and roughly chopped
- 1 green capsicum, roughly chopped
- 1/2 small white onion, roughly chopped
- 1 garlic clove
- 2 tbsp sherry vinegar
- 60ml extra virgin olive oil, plus extra to serve
- 1 slice stale white bread, crusts removed
- Sea salt, to taste
- Iced water, to thin
Method
- Roughly chop the tomatoes, cucumber, capsicum, onion and garlic.
- Combine the vegetables in a blender with the sherry vinegar, olive oil, bread and a good pinch of salt.
- Blend until completely smooth, 2–3 minutes, adding iced water a little at a time until it reaches a pourable, soup-like consistency.
- Taste and adjust salt and vinegar. For an ultra-silky texture, pass the soup through a fine sieve.
- Chill for at least 2 hours. Serve ice cold with a drizzle of olive oil over the top.
Don't have a fine sieve or want a rougher texture? Skip the straining step — a food processor gives a slightly coarser result than a blender, and either works fine. What matters more is the rest: at least 2 hours in the fridge lets the flavours settle and round out, so resist tasting it straight after blending and judging it too early.
This is the home version
What you've just read works in a normal blender. At a Tapas Madriz event, gazpacho is prepped ahead and served chilled to your guests — no kitchen access needed on your end.
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