Spanish Gazpacho

This beautiful and crisp gazpacho is a classic dish from Andalusia, in the south of Spain.

  • Servings 1-2
  • 30 mins.
  • Easy

Recipe

Ingredients

  • 20 Cherry Tomatoes or 6-8 Plum Tomatoes
  • 1 Cucumber
  • 1 small Red Bell Pepper, stemmed, seeded
  • 1 small Yellow Bell Pepper
  • ½ small Onion
  • 1 Garlic Clove
  • Flaky Sea Salt
  • 1 tbsp. Sherry or Red Wine Vinegar
  • 2 tbsp. Olive Oil

Directions

  1. Coarsely chop the vegetable then put them in a blender. Puree for 1 minute until the Gazpacho is smooth. While the blender is still working add the salt, sherry vinegar and olive oil and continue to blend for 1 minute.
  2. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, for at least 1 hour.
  3. Divide gazpacho among cups. Top with olive oil, a thyme sprig (or chive) and a cube of ice.
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