Spanish

Basque Gazpacho

Name: Basque Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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); extra-virgin olive oil; fresh basil leaves

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

basilbell peppercucumbertomatoes

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

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 30 seconds. 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.

Nutrition (per serving)

200

Calories

Protein

16g

Carbs

14g

Fat

Fiber

72mg

Sodium