Café Español-Style Gazpacho

This version uses cold-pressed extra virgin olive oil and premium organic produce for a refreshing, farm-to-bowl experience.

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Ingredients

  • 4 large organic vine-ripened tomatoes
  • 1 large organic cucumber (seeded and diced)
  • 1 organic red bell pepper (seeded and chopped)
  • 2 cloves organic garlic (minced)
  • 3 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp smoked paprika
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Sea salt and cracked black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Wash all organic vegetables thoroughly under cold water.
  2. Roughly chop the tomatoes, cucumber, and bell peppers.
  3. Place the tomatoes, cucumbers, peppers, garlic, vinegar, and paprika into a high-speed blender or food processor.
  4. Pulse until you reach your desired consistency—slightly chunky for an authentic rustic texture or smooth for a refined puree.
  5. Pour the mixture into a large chilled bowl and stir in the extra virgin olive oil and fresh parsley.
  6. Season with sea salt and cracked black pepper to taste.
  7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

FAQ

Can I substitute the olive oil with another oil?

No, cold-pressed extra virgin olive oil is preferred for its health benefits and flavor. Restaurants often use seed oils, which are less healthy.

Is the balsamic vinegar in this recipe clean?

Yes, using aged balsamic without added sugars. Restaurants may use lower-quality versions with additives.

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