Gazpacho with wine vinegar
4 servings
30 minutes
Gazpacho with wine vinegar is a classic dish of Spanish cuisine, refreshing and rich in Mediterranean flavors. This cold soup originated in the hot region of Andalusia, where it became the perfect remedy for quenching thirst on hot summer days. The recipe is based on ripe tomatoes that give the soup a bright, juicy flavor, while sweet peppers add a light fruity note. Wine vinegar enhances the freshness of the vegetables with a slight tanginess, and olive oil softens the texture to make it velvety. Gazpacho is usually served chilled and can be enjoyed on its own or complemented with crispy toasts, fresh herbs, and additional vegetables for textural contrast. An ideal dish for a summer dinner filled with the aromas of southern Spain!
1
Peel and finely chop the tomatoes and cucumber. Cut the bell pepper into pieces and remove the seeds.
- Tomatoes: 6 pieces
- Cucumbers: 1 piece
- Bell pepper: 1 piece
2
In a large bowl, combine tomatoes, cucumber, finely chopped garlic, bell pepper, water, olive oil, vinegar, and salt, and mix well. Then place the mixture in a blender and blend on high speed. You can add the mixture in batches if necessary.
- Tomatoes: 6 pieces
- Cucumbers: 1 piece
- Garlic: 2 cloves
- Bell pepper: 1 piece
- Water: 0.5 glass
- Olive oil: 0.5 glass
- Wine vinegar: 3 tablespoons
- Salt: 1 tablespoon
3
Transfer the puree back to the bowl, cover with a lid, and leave in the refrigerator for at least 4 hours.
4
Before serving, taste the soup and add salt to your liking.
- Salt: 1 tablespoon
