Traditional recipes always spark my creativity, and this one was born from a memorable trip to San Sebastian in Northern Spain — where gazpacho is practically an art form. This version is refreshingly simple, letting each ingredient shine on its own. With peak-season produce straight from the farmers market and no need to turn on the stove, it’s the essence of effortless, warm-weather cooking.
Step by Step Instructions
Basque Gazpacho
Equipment
- 1 blender
Ingredients
gazpacho
- 2 pounds fresh ripe tomatoes blanched, peeled, and diced
- 1 medium cucumber peeled and diced
- 1/2 yellow bell pepper seeded and diced
- 2 slices white bread chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper to taste
for garnish
- extra-virgin olive oil
- fresh basil leaves
Instructions
combine ingredients
- In a large bowl, combine the tomatoes, cucumber, pepper, bread, olive oil, vinegar, and garlic.
blend
- Transfer to a blender and blend until smooth, about 30 seconds. For a more rustic texture, pulse to your desired consistency.
serve and garnish
- Serve chilled in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.
Notes
Nutrition
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