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Spanish gazpacho
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Spanish Gazpacho

Course Appetizer
Keyword Bell Pepper, Paprika, Smoked Paprika
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 212kcal

Ingredients

  • 6 red tomatoes large and ripe. The ones I used each weighed about 7 ounces. Remove the skins by first letting them stand completely covered for 5 minutes in a bowl of boiling water. Leave them whole once you’ve skinned them.
  • 3 red bell peppers medium-sized, stalks and seeds removed
  • 3 medium size yellow bell peppers stalks and seeds removed
  • 1 red Spanish onion medium-sized, top, tailed and peeled
  • 1 English cucumber the small-ish one I used was about 8 inches long
  • 3 cloves garlic peeled
  • 2 ½ tablespoons sherry vinegar
  • 2 heaped teaspoons smoked Spanish paprika
  • 1 heaped teaspoon castor sugar I like the sugar because it counters the acidity of the tomatoes
  • 3 tablespoons olive oil
  • 2 heaped teaspoons ground sea salt

Instructions

  • Add all the ingredients to your food processor. You’re now aiming to blitz the lot until you have a consistency that still has some chunky-ish body to it, rather than a completely smooth texture. It’s a simple process of blitz-and-test until you reach a consistency that most suits your taste.
  • Once you’re happy with the texture, pour the lot into a serving bowl that’s easily big enough to hold all the gazpacho. Time now for some careful test-for-taste seasoning.
  • First, check for saltiness. If you feel it needs more, thoroughly stir in a little more salt until you reach the level that suits you.
  • Now, little by little, repeat that test-for-taste routine with the paprika and then the vinegar. Do bear in mind that you may well find your gazpacho is just perfect as it is, and doesn’t need any more paprika or any more vinegar, but it’s wise to check and then gradually adjust to your liking.
  • Set the gazpacho in your refrigerator to chill for an hour, then serve.

Notes

I then like to present the bowl at the table with a little of the garnish on top, and the tapas-like condiments served around it in small dishes. Offer folks a good-sized ladle so they can fill their soup bowls, and encourage them to add the savory sides as they please.

Nutrition

Calories: 212kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1182mg | Potassium: 1001mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5082IU | Vitamin C: 308mg | Calcium: 61mg | Iron: 2mg