Gazpacho — The Valèvida Way
No-Cook • Summer • Mediterranean
Silky, chilled gazpacho built on peak tomatoes, a touch of bread for body, and Valèvida EVOO—blended in and finished fresh for maximum aroma.
Prep15 minutes
Cook0 minutes
Chill2 hours
Serves4–6
Instructions
- Add tomatoes, cucumber, pepper, onion, garlic, vinegar, and salt to a blender. Add bread (if using).
- Blend until very smooth. Add cold water a little at a time until you reach a silky, pourable consistency.
- With the blender running, slowly stream in ¼ cup Valèvida until emulsified and glossy.
- Taste and adjust salt and vinegar. Chill for at least 2 hours (or overnight).
- Serve cold. Finish each bowl with a generous drizzle of Valèvida and any toppings you like.
For ultra-smooth gazpacho, strain through a fine sieve after blending (optional).
To Finish
- Classic: diced cucumber, tomato, and pepper.
- Herby: basil, parsley, or chives.
- Crunch: toasted sourdough croutons.
- Spice: a pinch of smoked paprika or Aleppo pepper.
Valèvida Note
Gazpacho is a no-cook canvas—perfect for preserving what matters. Blend Valèvida in for body and emulsion, then finish with a fresh drizzle for peak aroma and polyphenol-rich character.