Gazpacho Andaluz with Cucumber and Bell Pepper

A classic chilled Spanish soup bursting with fresh flavors and a smooth, refreshing texture. Perfect for hot summer days.

Prep Time

20 minutes

Total Time

20 minutes + Chilling Time (at least 2 hours)

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.21/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1kgRipe Tomatoes(Use very ripe, flavorful tomatoes, preferably Roma or vine-ripened.)

£2.50

1mediumCucumber(Peeled and roughly chopped.)

£0.80

0.5mediumRed Bell Pepper(Seeded and roughly chopped.)

£0.45

0.5mediumGreen Bell Pepper(Seeded and roughly chopped.)

£0.40

1clovesGarlic(Adjust to taste.)

£0.15

2tablespoonsRed Wine Vinegar(Add more to taste.)

£0.05

0.3cupExtra Virgin Olive Oil(Use a good quality olive oil for the best flavor.)

£0.30

2slicesDay-Old Bread(Crusts removed, roughly torn (optional, but helps with texture). Gluten-free bread can be used.)

£0.20

0.5cupWater(Add more or less to reach desired consistency.)

to tasteSalt

to tasteBlack Pepper(Freshly ground.)

Total Cost

£4.85

£1.21 per serving

Instructions

1.
Roughly chop the tomatoes, cucumber, red bell pepper, and green bell pepper.
2.
Place all the chopped vegetables, garlic, red wine vinegar, olive oil, and bread (if using) into a blender or food processor.
3.
Blend until very smooth. You may need to do this in batches.
4.
With the blender running on low, slowly add water until the gazpacho reaches your desired consistency. Start with 1/2 cup and add more if needed.
5.
Season with salt and black pepper to taste. Blend again to incorporate the seasonings.
6.
Strain the gazpacho through a fine-mesh sieve or cheesecloth-lined colander into a large bowl. This step is crucial for achieving a smooth texture.
7.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
8.
Serve chilled, garnished with finely chopped vegetables, a drizzle of olive oil, or croutons, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

265 kcal / 1109 kJ

Carbs

22g

8% of RDA

Fat

18g

26% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For an even smoother texture, peel the tomatoes before blending. Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily.

Adjust the amount of red wine vinegar and garlic to your preference. Start with less and add more to taste.

Chilling the gazpacho is essential for developing the flavors and achieving the perfect refreshing temperature.

If the gazpacho is too thick, add more water or tomato juice to thin it out.

For a spicy kick, add a pinch of cayenne pepper or a small piece of chili pepper to the blender.

Cooking Equipment

Blender or Food Processor

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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