Gazpacho – Overnight Marinated Andalusian Classic

Make-ahead gazpacho for bigger flavour. We marinate tomato, cucumber, green pepper and garlic overnight (up to 12 hours) with salt, sherry vinegar and (preferably) Spanish extra-virgin olive oil, then refresh next day with bright tomato and cucumber before blending. Keep it rustic or strain smooth; bread is optional. True no-cook summer soup—chill and serve. 🛒 Ingredients (Serves 4–6) For the overnight marinade: • 1 kg ripe plum or San Marzano tomatoes, roughly chopped • 1 medium cucumber, peeled and deseeded • 1 green bell pepper, seeds and white membrane removed • 2 garlic cloves, crushed • 10 g fine sea salt (approx. 1% of total ingredient weight) • 40 ml cherry vinegar (or sherry vinegar) • 60 ml extra virgin olive oil To refresh before blending: • 2 fresh plum or vine tomatoes, peeled and deseeded • ½ cucumber, peeled and deseeded • ¼ red bell pepper (optional, for brightness and sweetness) • 1 garlic clove (optional, if you want a sharper kick) • A few fresh mint leaves (optional) For mint iced tea (optional but recommended): • A small handful of mint leaves • 30 ml just-boiled water • A few ice cubes 🥄 Method 1. Marinate Overnight In a non-reactive bowl or container, combine the chopped tomatoes, cucumber, green bell pepper, and crushed garlic. Sprinkle over the salt, pour in the vinegar and olive oil, and mix well. If using bread for thickening, you can add one torn stale slice here—but consider omitting it, as the vegetables will release a highly umami-rich liquid. Cover with an airtight lid and refrigerate for 8–12 hours (no longer, to avoid over-pickling). 2. Optional Mint Iced Tea To preserve the freshness of mint without browning or bitterness, pour a small amount of freshly boiled water over the mint leaves (just enough to steep), count to 20, then immediately add ice to chill. Strain and reserve the liquid — you only need a splash. Shaking in a cocktail shaker is optional and mostly for presentation. 3. Refresh the Brightness The next day, add the fresh tomatoes and cucumber to restore natural sweetness and acidity. If desired, include red bell pepper for extra vibrancy, and a tiny bit of fresh garlic if a stronger punch is preferred. Add a dash of the chilled mint tea if using, just enough to lift the freshness. 4. Blend Your Way For a rustic texture, pulse everything together using a stick blender or food processor. For a smoother finish, blitz thoroughly, then sieve lightly — only removing seeds and tough skin fibres, not the flavourful pulp. A combination of both approaches works well: one batch smooth, the other rustic, mixed together to taste. 5. Chill & Serve Refrigerate again for at least 30 minutes before serving to let the flavours meld further. Serve cold, optionally with any of the following: • Rustic style: garnished with a drizzle of olive oil and torn fresh herbs. • Refined style: served in chilled glasses or bowls, sieved and silky, with micro herbs or cucumber granita. • Topped: with finely chopped cucumber, tomato, and croutons for added texture. 📝 Notes • Do not exceed 12 hours of marination or the result may taste overly pickled. • Use only non-reactive containers (glass or plastic) due to the acidity of the vinegar. • If tomatoes are highly acidic or underripe, balance with a few drops of honey. ____ 📸 Follow us on Instagram »   / w2kitchn   #W2Kitchen #gazpacho