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Combine all 'For the Gazpacho' ingredients (tomatoes, cucumber, red bell pepper, red onion, garlic, jalapeño, olive oil, red wine vinegar, stale bread if using, salt, and black pepper) in a large, powerful blender.

Blend on high speed until the mixture is very smooth. Gradually add the cold water, a little at a time, until you reach your desired consistency. Some prefer it slightly chunky, others perfectly smooth.

Taste the gazpacho and adjust seasonings as needed. You might want more salt, pepper, vinegar, or even a bit more jalapeño for extra spice.

Pour the gazpacho into a pitcher or a large bowl, cover tightly, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.

Before serving, give the gazpacho a good stir. Ladle into bowls and garnish each serving with finely diced cucumber, red bell pepper, and fresh basil. Finish with a light drizzle of extra virgin olive oil.

Combine all 'For the Gazpacho' ingredients (tomatoes, cucumber, red bell pepper, red onion, garlic, jalapeño, olive oil, red wine vinegar, stale bread if using, salt, and black pepper) in a large, powerful blender.

Blend on high speed until the mixture is very smooth. Gradually add the cold water, a little at a time, until you reach your desired consistency. Some prefer it slightly chunky, others perfectly smooth.

Taste the gazpacho and adjust seasonings as needed. You might want more salt, pepper, vinegar, or even a bit more jalapeño for extra spice.

Pour the gazpacho into a pitcher or a large bowl, cover tightly, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.

Before serving, give the gazpacho a good stir. Ladle into bowls and garnish each serving with finely diced cucumber, red bell pepper, and fresh basil. Finish with a light drizzle of extra virgin olive oil.