Recipe: 10-minute Gazpacho
Author: Daniella Morgan-Pascualvaca
Photographer: Grace Peguese
My mother spent the first eighteen years of my life attempting to convince me to like gazpacho. Raising me in a half-American, half-Spanish household, one of the staples of a classic summer day was her recipe, passed down from her family in Cádiz, Spain. I tried it hundreds of times and continued to dislike the taste of a cold tomato soup, but upon my arrival in college, the thought of it felt like home. On an even better note, it is incredibly easy to make, totaling ten minutes including prep and cook time. A perfect meal fit to share with friends is achievable with just a simple list of ingredients easily purchased at any grocery store.
Prep Time: 9 minutes
Cook Time: 1 minute
8 overripe tomatoes¹
1 garlic clove
1 small green pepper
¼ cup olive oil
1 tbsp salt
Rinse and dice the tomatoes. The pieces do not need to be very small as they will be blended.
Slice the cucumber as well as the green pepper, removing the seeds.
Put all the ingredients in the blender, including the garlic. Don’t worry about the smell of the garlic as it won’t stain the blender.
Blend until all the ingredients are liquefied but the consistency is not too runny.
Finally, add salt to taste.
The gazpacho can be served with red wine vinegar based on preference. My family is divided on the issue and usually leaves it up to each individual to decide for themselves.
1 The tomatoes are supposed to be very ripe and juicy. Unfortunately, these may not be available in the winter, so keep in mind that gazpacho is most ideally a summer meal.