Gazpacho is summer in a bowl. This chilled tomato soup from southern Spain is made by blending ripe tomatoes, cucumber, pepper and garlic with olive oil and sherry vinegar. There is no cooking and no heat, just fresh flavours that taste even better when well chilled.
Why You Will Love This Gazpacho
- No cooking required, only a blender
- Vegan, dairy free and easily made gluten free
- Cooling, light and full of vitamins
Ingredient Notes
Tomatoes: Very ripe, flavourful tomatoes are non-negotiable. Cucumber, pepper and onion: They add freshness and body. Olive oil and sherry vinegar: Spanish extra virgin olive oil and sherry vinegar give gazpacho its authentic taste. Bread: A slice of day-old bread makes it creamier, but can be omitted.
Tips for the Best Gazpacho
Drizzle in the olive oil slowly while blending so the soup turns silky. Chill for at least two hours, because cold dulls flavours and gazpacho needs a bit more seasoning than a hot soup. Strain it for a finer texture.
Serving and Storage
Serve ice cold in bowls or glasses with a drizzle of olive oil and diced vegetables. It keeps for up to three days in the refrigerator and often tastes better on day two.
Frequently Asked Questions
Is gazpacho served cold?
Yes. Gazpacho is a chilled soup, made from raw blended vegetables, and it is best served well chilled, especially on hot days.
Which tomatoes make the best gazpacho?
Very ripe, flavourful tomatoes give the best result. Out of season, good canned tomatoes can be a better choice than pale fresh ones.
Do I need to peel the tomatoes and cucumber?
Peeling gives a smoother texture, especially tomatoes, as the skins can stay in tiny flecks. Straining the soup through a sieve gives a silky finish.
Why does gazpacho include bread?
Soaked day-old bread thickens the soup and gives it body, making it creamy without any dairy.
How long does gazpacho keep?
It keeps for two to three days in the refrigerator. The flavours deepen as it chills, so it often tastes better the next day.
Can I serve it as a drink?
Yes. A glass of well-chilled, strained gazpacho is a popular refreshing drink in Spain during summer.
More Recipes You Will Love
- Roasted Tomato Basil Soup: a warm, cosy take on tomato soup
- Greek Salad (Horiatiki): fresh tomato, cucumber and feta salad
- Classic Tomato Bruschetta: crisp toasts with tomato and basil
- Patatas Bravas: crispy potatoes with a spicy tomato sauce
Gazpacho (Chilled Spanish Tomato Soup)
Description
Gazpacho is a refreshing chilled soup from Andalusia in southern Spain, made from ripe tomatoes, cucumber, green pepper, garlic and extra virgin olive oil, all blended raw and served ice cold. It needs no cooking at all, which makes it the perfect answer to a hot summer day. This recipe gives exact quantities and the chilling time so the flavours have time to deepen.Ingredients (serves 4)
Vegetables
Dressing and Seasoning
Instructions
-
Chop the Tomatoes
Wash the 1 kg of very ripe tomatoes and cut out the green cores. Roughly chop them into 2 to 3 cm pieces and put them in a large bowl, along with all the juice from the chopping board.Tip: Use the ripest, reddest tomatoes you can find, as gazpacho is only as good as its tomatoes. Pale, hard tomatoes will give a bland, sharp soup. -
Peel the Tomatoes (If Needed)
If you do not have a powerful blender, peel the tomatoes first. Score a small cross in the base of each, drop them into boiling water for 30 seconds, then lift them into cold water and slip off the skins before chopping.Tip: With a high-powered blender and a sieve, you can skip peeling altogether, as the skins strain out easily. -
Prepare the Cucumber, Pepper, Onion and Garlic
Peel the cucumber and chop it roughly. Cut the green pepper in half, remove the seeds and chop roughly. Chop the small red onion roughly and peel the 2 garlic cloves. Set aside about 2 tablespoons each of finely diced cucumber and pepper for the garnish.Tip: Peeling the cucumber keeps the soup from turning bitter. Remove all the seeds from the pepper, as they can taste harsh. -
Soak the Bread (Optional)
Tear the slice of day-old bread into pieces and soak in 2 tablespoons of water for 5 minutes, then squeeze it lightly. Skip this step if you want a gluten-free soup.Tip: The bread gives the soup body and a velvety texture. Without it, the soup is a little thinner but just as tasty. -
Load the Blender
Add the tomatoes, cucumber, green pepper, red onion, garlic and the bread (if using) to a large blender. If your blender is small, work in two batches, dividing everything evenly.Tip: Put the tomatoes in first, as their juices help the blades catch the harder vegetables. -
Blend Until Smooth
Blend on high for about 2 minutes, until completely smooth, with no visible flecks of skin or vegetable.Tip: Blend for longer than you think necessary, because a long blend gives the smoothest result. -
Emulsify with the Olive Oil
With the blender still running on a medium speed, slowly drizzle in 1/4 cup of extra virgin olive oil in a thin stream over about 1 minute, until the soup turns creamy and pale orange. If you blended in two batches, add half the oil to each.Tip: Adding the oil slowly makes the soup emulsified and silky. If you add it all at once, it floats on top. -
Season with Vinegar and Salt
Pour in 2 tablespoons of sherry vinegar and 1 teaspoon of salt and blend for 10 seconds to combine.Tip: Sherry vinegar is the traditional choice, giving the soup its distinctive tang. Red wine vinegar is a fair substitute. -
Taste and Adjust
Taste the soup. Add more vinegar if it tastes flat or more salt if it tastes dull, a little at a time, blending briefly after each addition.Tip: Seasoning is important, because cold soup needs more salt than hot soup. The flavours will mellow in the fridge, so season a little boldly. -
Strain (Optional)
For an extra-smooth soup, pour it through a fine sieve into a large jug or bowl, pressing the solids with the back of a ladle. Discard what is left in the sieve.Tip: Skip this step if you like a more rustic texture. The sieve is useful if you did not peel the tomatoes. -
Chill for at Least 2 Hours
Cover and refrigerate for at least 2 hours, until very cold. Put the serving bowls or glasses in the fridge too.Tip: The flavours will deepen as it chills, and it tastes even better the next day. It keeps for up to 3 days. -
Stir and Taste Again
Take the gazpacho out of the fridge and stir well, as it can separate slightly. Taste once more and add a pinch of salt or a few drops of vinegar if cold has dulled the flavour.Tip: Cold mutes flavours, so a last taste after chilling is worth doing. If it is too thick, stir in 2 to 3 tablespoons of cold water. -
Serve Cold
Ladle into the chilled bowls or glasses. Finish with a drizzle of olive oil and a scattering of the reserved diced cucumber and pepper.Tip: Serve with a slice of toasted bread for crunch, or add finely diced onion and croutons. Gazpacho can also be served as a refreshing drink in a glass.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 350mg15%
- Potassium 800mg23%
- Total Carbohydrate 17g6%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use very ripe tomatoes for the best flavour. Chill the soup well since the flavours deepen as it rests. Garnish with finely diced cucumber, pepper, onion and croutons. Gazpacho can also be served as a refreshing drink in a glass.Frequently Asked Questions
Can I make gazpacho ahead of time?
Yes. Gazpacho tastes even better the next day. Keep it covered in the refrigerator for up to 3 days and stir before serving.
Do I need to peel the tomatoes?
Not if you use a powerful blender and strain the soup. If your blender is weaker, peel the tomatoes by scoring and blanching them for 30 seconds.
Can I make gazpacho without bread?
Yes. Simply leave out the bread to make it gluten free and slightly thinner.