Spanish gazpacho recipe for six servings
Recipe shopping list — copy the items into Valedo.
This chilled Spanish gazpacho serves six on hot days. It is blended smooth, then chilled before serving with crisp vegetable garnish.
Ingredients
Roma tomatoes
3 pounds
English cucumber
1
Red bell pepper
1
Yellow onion
1 small
Garlic cloves
2
Day-old crusty bread
3 ounces
Extra-virgin olive oil
1/2 cup
Sherry vinegar
3 tablespoons
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
Fresh basil leaves
1/4 cup
How to make it
- Roughly chop tomatoes, half the cucumber, half the pepper, onion, and garlic. 2. Soak bread in a little water, then squeeze it dry. 3. Blend vegetables, bread, olive oil, vinegar, salt, pepper, and basil until very smooth. 4. Strain if a finer texture is preferred. 5. Chill for at least 2 hours. 6. Dice remaining cucumber and pepper, then use as garnish.
FAQ
Who is "Spanish gazpacho recipe for six servings" for?
This chilled Spanish gazpacho serves six on hot days. It is blended smooth, then chilled before serving with crisp vegetable garnish.
What do I need to buy for "Spanish gazpacho recipe for six servings"?
This list has 11 items, including Roma tomatoes, English cucumber, Red bell pepper, and Yellow onion. Cross off what you already own, then buy the rest.
Do I need every item on "Spanish gazpacho recipe for six servings"?
No. Use it as a starting checklist for Spanish gazpacho recipe for six servings. Cross off what you already have—often that includes Roma tomatoes—and add anything your situation still needs.
Does "Spanish gazpacho recipe for six servings" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Roughly chop tomatoes, half the cucumber, half the pepper, onion, and garlic. 2. Soak bread in a little water, then squeeze it dry. 3. Blend vegetables, bread, olive oil, vinegar, salt, pepper, and basil until very smooth. 4. Strain if a finer text…
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