Spanish Cuisine
Gazpacho with Cucumber and Green Oil
Gazpacho is a legendary Spanish cold soup that is perfect for hot summer days thanks to its refreshing texture and deep flavor. In this version, juicy ripe tomatoes, crisp cucumber, and sweet pepper are blended into a velvety smooth puree, complemented by the noble bitterness of premium olive oil. A special refinement is given by the fragrant homemade green herb oil, which gently contrasts with the natural acidity of the vegetables. This recipe works beautifully as it requires no cooking, preserving the maximum freshness and vitamins of each ingredient.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 20 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Fat
- 16 g
- Carbs
- 14 g
- Fiber
- 4 g
Step by step
Method
- 01
Prepare the tomatoes by making light criss-cross cuts and dip…
Prepare the tomatoes by making light criss-cross cuts and dipping them into boiling water for one minute, then transfer immediately to ice water. The blanched skin will peel away easily, ensuring a perfectly smooth texture without tough pieces.
- 02
Peel the cucumbers and remove the seeds and inner ribs from t…
Peel the cucumbers and remove the seeds and inner ribs from the green pepper to eliminate any bitterness. Cut all the vegetables into medium cubes since they will be pureed anyway.
- 03
Place the peeled tomatoes, cucumbers, pepper, and a garlic cl…
Place the peeled tomatoes, cucumbers, pepper, and a garlic clove into a blender, adding pieces of white bread to give the soup its signature body and creaminess. Pour in the wine vinegar, half of the olive oil, add salt, and blend at maximum speed until completely smooth and aerated.
- 04
Taste the vegetable base and adjust the consistency with ice…
Taste the vegetable base and adjust the consistency with ice water if needed, and the flavor balance with salt. Place the finished gazpacho in the refrigerator for at least one hour to chill completely and let the flavors meld.
- 05
To make the exquisite green oil, finely chop the fresh parsle…
To make the exquisite green oil, finely chop the fresh parsley or cilantro and place it in a mini blender. Pour in the remaining olive oil and blend on high speed until a vibrant emerald color and intense fresh herbal aroma are achieved.
Dishday
Useful advice
Cooking tip
For an ideally smooth, silky texture, press the blended vegetable mass through a fine-mesh strainer to remove any remaining skin and seeds.
How to serve
Serve the soup very cold in deep bowls, garnished with drops of green oil, finely diced fresh cucumber, and crunchy croutons.
How to store
Store gazpacho in the refrigerator in a tightly closed glass pitcher or container for up to 2 days, making sure to stir it well before serving.
Note
Be sure to use unrefined Extra Virgin olive oil, as its aroma forms the backbone of a traditional gazpacho's character.
