Basque Gazpacho
Inspired by the fresh flavors of San Sebastian, this Basque Gazpacho is a chilled tomato-based soup bursting with ripe produce and vibrant Mediterranean character. With its rustic texture and a drizzle of olive oil on top, it’s like a salad in a glass — perfect for warm days or as a refreshing first course.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
—
Total Time
20 min
Servings
4 servings
Ingredients
gazpacho
- 2 poundsfresh ripe tomatoes (blanched, peeled, and diced)
- 1 medium cucumber (peeled and diced)
- 1/2 yellow bell pepper (seeded and diced)
- 2 sliceswhite bread (chopped)
- 1/4 cupextra-virgin olive oil
- 2 tablespoonsred wine vinegar
- 1 clovegarlic (minced)
- Kosher salt and freshly ground black pepper (to taste)
for garnish
- extra-virgin olive oil
- fresh basil leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
In a large bowl, combine the tomatoes, cucumber, pepper, bread, olive oil, vinegar, and garlic.
- 3
- 4
Transfer to a blender and blend until smooth, about . For a more rustic texture, pulse to your desired consistency.
- 5
- 6
Serve chilled in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.
Chef's Notes
This gazpacho tastes even better after chilling for a few hours to let the flavors meld. It keeps well in the refrigerator for up to 3 days.