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Fresh Cold Spanish Gazpacho Recipe with Easy Crispy Sourdough Gremolata

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A vibrant and refreshing cold Spanish gazpacho topped with a crispy sourdough gremolata, perfect for hot summer days and gatherings.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 1.5 lbs / 700 g), preferably vine-ripened
  • 1 medium English cucumber, peeled and chopped (about 8 oz / 225 g)
  • 1 medium red bell pepper, seeded and diced
  • ½ small red onion, finely chopped (about 2 oz / 60 g)
  • 2 large garlic cloves, minced
  • ¼ cup extra virgin olive oil (60 ml)
  • 2 tablespoons red wine vinegar
  • 1 cup cold water (240 ml), adjust for desired consistency
  • Sea salt and freshly ground black pepper to taste
  • 1 cup day-old sourdough bread cubes (about 50 g)
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • Finely grated lemon zest from 1 lemon
  • Pinch of sea salt

Instructions

  1. Prepare the Vegetables (10 minutes): Wash and roughly chop the tomatoes, cucumber, red bell pepper, and onion. Mince the garlic cloves finely.
  2. Blend the Gazpacho (5-7 minutes): In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, and garlic. Pulse a few times to break down the vegetables, then add olive oil, red wine vinegar, and half the cold water. Blend until smooth but still slightly textured. Add more cold water if needed to reach desired consistency. Season with sea salt and black pepper and blend briefly again.
  3. Chill the Gazpacho (at least 1 hour): Transfer the gazpacho to a covered container and refrigerate for at least one hour to meld flavors and chill thoroughly.
  4. Make the Crispy Sourdough Gremolata (15 minutes): Heat a skillet over medium heat and add olive oil. Toss in sourdough cubes and cook, stirring frequently, until golden brown and crispy (5-7 minutes). Remove from heat and immediately toss with minced garlic, chopped parsley, lemon zest, and a pinch of salt.
  5. Serve (5 minutes): Ladle chilled gazpacho into bowls or glasses and sprinkle a generous spoonful of crispy sourdough gremolata on top.

Notes

If you want to prepare ahead, make the gazpacho and gremolata separately and combine just before serving to keep the topping crispy. If the soup tastes flat after chilling, add a splash of vinegar or a pinch of salt to brighten it. For gluten-free option, substitute sourdough with gluten-free bread. Avoid overblending to keep texture. Toast gremolata bread cubes on medium heat and stir constantly to avoid burning.

Nutrition

Keywords: gazpacho, cold soup, Spanish recipe, summer recipe, sourdough gremolata, crispy topping, vegan, gluten-free option

Find it online: https://gleamgulp.com/fresh-cold-spanish-gazpacho-recipe-with-easy-crispy-sourdough-gremolata/