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Spanish Gazpacho Soup

Frank's Spanish Gazpacho Soup Recipe

This gazpacho smoothie is a fresh, no-cook way to stay cool on a hot day. Made with ripe tomatoes, vegetables, olive oil, and a touch of vinegar, it delivers a bright and refreshing flavor. It’s similar to tomato juice, but lighter, cleaner, and far more vibrant. Everything blends together into a smooth, drinkable soup that works as a light meal or snack. It’s also incredibly versatile and can easily double as a base for a Bloody Mary. Healthy, simple, and full of fresh ingredients, it’s one of the easiest ways to enjoy a classic Spanish dish.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Appetizer, Drinks
Cuisine: Spansih
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Fresh, red vine-ripened tomato (I like Romas)
  • 1 Italian green pepper (sweet and slender)
  • 1 red bell pepper - small optional
  • 1 Cucumber
  • 2 Garlic cloves
  • 1/2 Onion
  • 50 ml EVOO
  • 50 g Stale loaf bread
  • 250 ml Water
  • 5 g Salt
  • 50 ml Sherry vinegar (Vinagre de Jerez)

Equipment

  • 1 Food Processor
  • 1 Pro Microplane

Method
 

  1. Chop all the indicated ingredients in the proportion that I have set and add 50 ml of olive oil, 250 ml of water from the refrigerator and 50 ml of Sherry vinegar, crushing everything in a blender. It is not necessary to peel the tomatoes or peppers because later we will pass them through a fine sieve.
  2. Once crushed, we pass the resulting gazpacho through a fine strainer, pressing with a ladle or spatula so that it is the juice without skin or seeds and then put it in the fridge for a couple of hours to chill, and let the flavors marry.

Notes

Serve in a bowl as a soup or a glass as a smoothie.