Gazpacho from Spain: The Land of Longevity

Name: Gazpacho from Spain: The Land of Longevity
Total time: 600 s
Yield: about 6 servings
Cuisine: American
Ingredients: 5 medium-sized, very flavorful, ripe tomatoes, coarsely chopped; 1 medium-sized green pepper, deseeded, deribbed, and coarsely chopped; 1 medium-sized sweet onion, coarsely chopped; 1 medium-sized Kirby cucumber, peeled and coarsely chopped; 2 teaspoons garlic, chopped; 1 cup mild extra virgin olive oil, (Hojiblanca, from Andalusia); 4 cups cold water; 1/4 cup white wine vinegar; 2 tablespoons sherry vinegar; 3 teaspoons salt; 4 cups coarsely chopped, crustless, day-old country style bread; Finely chopped green pepper, onions, and cucumber - for garnish

Ilovetocookrecipes @cook_114283262

As the days grow warmer, it’s the perfect time to lighten up our meals and embrace the vibrant flavors of spring. One of the easiest ways to do that is with a chilled, refreshing Gazpacho, a traditional Spanish recipe that celebrates simple, whole foods at their peak. With sun-ripened tomatoes, crisp cucumbers, and fragrant olive oil, this recipe is straight from Spain’s kitchens of longevity.

This particular recipe comes from Robin Kueneke, award-winning author of The Iberian Table: Healthy Cooking Secrets from the Land of Longevity. Her cookbook takes readers on an unforgettable journey through northern Spain’s food culture, blending storytelling, healthful cooking, and practical culinary wisdom. Kueneke’s approach shows us how eating simple, seasonal, and fresh foods can be both nourishing and deeply satisfying, a philosophy she captures perfectly in this vibrant Gazpacho.

Ilovetocookrecipes @cook_114283262

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Ingredients

10 minutes

about 6 servings

5medium-sized, very flavorful, ripe tomatoes, coarsely chopped
1medium-sized green pepper, deseeded, deribbed, and coarsely chopped
1medium-sized sweet onion, coarsely chopped
1medium-sized Kirby cucumber, peeled and coarsely chopped
2 teaspoonsgarlic, chopped
1 cupmild extra virgin olive oil, (Hojiblanca, from Andalusia)
4 cupscold water
1/4 cupwhite wine vinegar
2 tablespoonssherry vinegar
3 teaspoonssalt
4 cupscoarsely chopped, crustless, day-old country style bread
Finely chopped green pepper, onions, and cucumber - for garnish

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Steps

10 minutes

1

In a large bowl, combine chopped vegetables, garlic, and bread.
2

Add the salt, cumin, sugar, tomato paste, and water.
3

In a blender on high speed for a minute or two, blend a couple of cups of the mixture at a time, adding olive oil as you go.
4

When finished, add vinegar, taste and adjust salt.
5

Put into a bowl covered with plastic wrap and refrigerate for a couple of hours.
6

Before serving, stir and then ladle into serving bowls or spoon into shot glasses and garnish.

Tips

Recipe Tips for Perfect Gazpacho:

Quality tomatoes rule: Choose very flavorful, ripe tomatoes. Their natural sweetness and acidity are the foundation of this soup.

Use the right olive oil: Mild extra-virgin olive oil, such as Hojiblanca from Andalucia, adds richness without overpowering the fresh flavors.

Customize your serving: Gazpacho isn’t just for lunch—serve it as a refreshing breakfast, a light dinner, or in shot glasses as tapas for a refreshing starter.

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