overhead shot, gazpacho in a glass pitcher, ice cubes, bright red-orange color, garnished with diced cucumber

Gazpacho Recipe: The 2-Minute Trick for a Creamy, Bread-Free Andalusian Classic

Prep Time: 15

Total Time: 15

Servings:

Author: Gaila Pérez - Strength & Sazón

5 from 1 vote

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This gazpacho recipe skips the bread and uses a simple 2-minute emulsion trick for a creamy, rich texture that never separates. Cold, fresh, ready in 15.

Ingredients

1 kg plum Roma tomatoes, ripe
1 Italian green bell pepper
1 cucumber peeled
2 garlic cloves peeled, inner green germ removed
50 ml extra virgin olive oil
150-200 ml cold water
30 ml Sherry vinegar vinagre de Jerez
5 g salt
1 fresh squeeze of green lemon lime

Instructions

Prep the veggies. Wash the tomatoes and green pepper thoroughly. Chop into medium chunks your blender can handle. Peel the cucumber and garlic.
Initial blend. Add tomatoes, green pepper, cucumber, garlic, sherry vinegar, salt, and half the cold water to the blender. Blend on high 2-3 minutes until fully liquid and uniform.
The 5-minute rest. Turn off the blender and let the mixture sit undisturbed for exactly 5 minutes. This settles the natural fibers and juices, preparing them to bond with the oil.
Stream and emulsify. Turn the blender back on to medium-high. While running, slowly drizzle the olive oil in a thin, steady stream through the lid opening, like making mayonnaise. Watch it turn creamy and slightly orange.
Traditional finish. Right before turning off the blender, add the fresh lemon squeeze.
Strain. Pour through a fine-mesh strainer into a pitcher, pressing the solids with the back of a ladle to extract all the juice. Discard the skins and seeds.
Chill and serve. Refrigerate at least 1-2 hours. Serve ice-cold.

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Nutrition

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