Silky Spanish Farmhouse Gazpacho

4.70 from 10 votes

Silky Spanish Farmhouse Gazpacho

This gazpacho is smooth, refreshing, and tangy. It is served in a small glass and not a bowl. Silky Spanish Farmhouse Gazpacho is meant to be sipped.

Course Appetizer, Meal Prep, Salad, Side Dish, Sides

Cuisine American, Basque, California, Catalonia, Mediterranean, Spanish, Spanish Farmhouse

Keyword Addictive, cold, Cool, dairy-free, fresh, low-carb, lux, make-ahead, minimal, Refreshing, summer, tangy, Veggie, Zesty

Prep Time 10 minutes

Chill 8 hours

Total Time 8 hours 10 minutes

Servings cups

Calories 116kcal

Author Plant Test Kitchen

Equipment

High-Powered Blender
Strainer
Big bowl
4 cup jar or glass container for storing
Vegetable peeler for cucumber

Ingredients

3 medium tomatoes, 500 grams, heirloom recommended
1 cucumber, 200 grams
1 red bell pepper, 150 grams
1/3 small onion, 75 grams I recommend sweet white onion or whatever you have
1 clove garlic, 5 grams
1/4 cup packed basil, 14 grams
2 TBSPs extra virgin olive oil
2 TBSPs apple cider vinegar, raw & unfiltered
1 TBSP vegan breadcrumbs, use gluten-free if needed
1/3 cup water
½ teaspoon salt

Instructions

Wash the veggies. Peel the cucumber and cut it into a few large pieces. Cut the red pepper into about four large pieces. Remove all leaves and stems from the tomatoes, but do not cut the tomatoes.
Place all ingredients into the high-speed blender. If you cannot fit the lid on tightly, cut a few of the vegetables into smaller pieces and place them back in the blender. Blend until smooth. I usually do one round of the Whole Juice setting, let it rest for a few minutes, and then I do another round or two on the Whole Juice setting. I let it rest because I don't want the blender to heat my gazpacho too much. It gets a little warm and that's okay.
Strain the gazpacho into a large bowl in batches. Press and stir, scraping a small spatula on the inside of the strainer to push it through. I strain it in thirds, rinsing the fiber and breadcrumbs off of the strainer in between.
Transfer the strained gazpacho to a 4 cup jar or glass container and chill for 8 hours or until very cold and serve.

Notes

Nutrition information is approximate.

Adjust Flavors If Desired

After tasting, add more salt or apple cider vinegar if desired. If it tastes too vinegary to you, add more water and/or bread crumbs before straining. I like that this has a nice crisp, sharp vinegar flavor. Taste is personal.

Tip For Labeling Jars

If you write on a jar lid with a Sharpie, it won’t wipe off. If you write on the glass part of the jar with a Sharpie, it will wipe off with a damp paper towel or whatever you do your dishes with. It will leave a black spot on whatever you wipe it off with. You can also write on tape to label and date your food. Dating your food is a professional and smart habit to get into. It only takes a few seconds.

Nutrition