Print

Fresh Classic Spanish Gazpacho Recipe Easy Heirloom Tomato Gazpacho with Sherry Vinegar

fresh classic spanish gazpacho - featured image
Print Recipe

A refreshing and vibrant cold soup made with heirloom tomatoes, cucumbers, peppers, and a tangy touch of sherry vinegar, perfect for hot summer days.

Ingredients

Scale
  • 2 pounds heirloom tomatoes, ripe and juicy
  • 1 medium cucumber, peeled and seeded
  • 1 medium red bell pepper, seeded and chopped
  • ⅓ cup red onion, finely chopped
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • ½ cup cold water
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: chopped fresh basil, croutons, or diced avocado

Instructions

  1. Prepare the vegetables: Wash the heirloom tomatoes thoroughly. Core and roughly chop into 2-inch chunks. Peel, seed, and chop the cucumber and red bell pepper into similar sizes. Finely chop the red onion and mince the garlic. This prep should take about 10 minutes.
  2. Blend the base: Place tomatoes, cucumber, red bell pepper, red onion, and garlic into a blender or food processor. Pulse a few times to break down the veggies, then blend continuously for 1 to 2 minutes until mostly smooth but still with some texture.
  3. Add liquids and season: Pour in the olive oil, sherry vinegar, and cold water. Add a pinch of sea salt and freshly ground black pepper. Blend again for 30 seconds to combine everything. If too thick, add a tablespoon of cold water at a time until desired consistency is reached.
  4. Strain for extra smoothness (optional): Pour the mixture through a fine mesh sieve or food mill into a large bowl, pressing with a spatula to remove skins and seeds. This adds about 5 minutes.
  5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Flavors deepen if prepared up to 24 hours ahead.
  6. Final seasoning check: Taste and adjust salt, pepper, or vinegar if needed before serving.
  7. Serve: Ladle gazpacho into bowls or glasses. Garnish with fresh basil leaves, crunchy croutons, or diced avocado. Serve immediately.

Notes

Use ripe heirloom tomatoes for best flavor. Adjust sherry vinegar gradually to balance acidity. Chill gazpacho thoroughly for best taste. Optional straining yields a silkier texture. Can substitute white wine vinegar if needed. Serve cold. Store leftovers in airtight container refrigerated up to 3 days. Do not reheat; stir in cold water or olive oil if too thick after chilling.

Nutrition

Keywords: gazpacho, Spanish gazpacho, cold soup, heirloom tomatoes, summer recipe, sherry vinegar, easy gazpacho, healthy soup, vegan, gluten-free

Find it online: https://merrymorsel.com/fresh-classic-spanish-gazpacho-recipe-easy-heirloom-tomato-gazpacho-with-sherry-vinegar/