Classic Extremaduran Tomato Gazpacho

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Hailing from the sun-baked plains of Extremadura in western Spain, this rustic cold tomato soup is heartier than its Andalusian cousin, thickened with stale bread and brightened with sherry vinegar. It is the ultimate summer refresher, blending peak-season tomatoes with green pepper, garlic, and a generous pour of peppery olive oil for a silky, deeply savory sip.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 20 gCarbs
• 4 gFiber
• 9 gSugar
• 6 gProtein
• 640 mgSodium
• 620 mgPotassium
• 60 mgCalcium
• 1.8 mgIron
• 38 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the soup base

• 2 lbs ripe Roma or vine tomatoes (about 6-7 medium), cored and quartered
• 1 green Italian frying pepper or green bell pepper, seeded and chopped
• 1 small cucumber (about 5 oz), peeled and roughly chopped
• 1/2 small white onion, roughly chopped
• 2 garlic cloves, peeled
• 2 oz day-old rustic country bread, crust removed, soaked in water

To blend and season

• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 2 1/2 tbsp sherry vinegar
• 1 tsp fine sea salt, plus more to taste
• 1/2 cup cold water, as needed

For serving (optional garnishes)

• 1/2 cup diced ripe tomato
• 1/4 cup peeled and diced cucumber
• 2 hard-boiled eggs, chopped
• 1 oz serrano ham, finely diced

Directions

1. Place the bread in a small bowl, cover with water, and let soak for 10 minutes until softened; drain and gently squeeze out the excess water.
2. Add the tomatoes, pepper, cucumber, onion, garlic, soaked bread, and salt to a blender and blend on high for 1-2 minutes until completely smooth.
3. With the motor running, slowly drizzle in the olive oil and sherry vinegar to emulsify, then add cold water a few tablespoons at a time until the gazpacho reaches a thick but pourable, smoothie-like consistency.
4. For the silkiest texture, press the mixture through a fine-mesh sieve into a large bowl, discarding the solids; otherwise leave it as is for a more rustic, traditional body.
5. Taste and adjust with additional salt or vinegar as needed, then cover and chill in the refrigerator for at least 1 hour, or up to 24 hours, to let the flavors meld.
6. Ladle the chilled gazpacho into chilled bowls or small glasses, then top each portion with small piles of diced tomato, cucumber, chopped egg, and serrano ham.
7. Finish each bowl with a final drizzle of good olive oil and serve immediately while very cold.

Cook’s Notes

• Use the ripest, most flavorful tomatoes you can find; off-season or under-ripe tomatoes will produce a flat-tasting soup.
• For a more traditional Extremaduran finish, swap the serrano ham for diced Iberian chorizo or scatter a handful of seedless green grapes on top for a sweet contrast.
• Chill the serving bowls in the freezer for 10 minutes before ladling for an extra-refreshing presentation on hot days.
• The gazpacho keeps well covered in the refrigerator for up to 3 days; just stir or briefly re-blend before serving as it may separate.

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