Gazpacho

Sun-ripened tomatoes, crisp cucumber, and olive oil come together in this delicious gazpacho, Spain’s classic cold summer soup. It originated in the southern region of Andalusia, where the hot climate makes this chilled dish a refreshing summer staple.

Gazpacho brings a splash of Spanish sun to the table, capturing the spirit of summer with every chilled spoonful. This cool soup stands as a symbol of hospitality – simple, vibrant, and welcoming, no matter the occasion.

Why You’ll Love This Recipe

• No “real” cooking involved – it’s all blended raw, then chilled.
• It’s tangy, savory, and super refreshing.
• You can serve it in a bowl, glass, or even as a shooter for parties.

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What is Gazpacho?

Gazpacho is not just a soup, it’s a living reflection of Spain’s history, shaped by centuries of change. Long before tomatoes colored the dish, gazpacho began as a simple solution to hunger and heat.

Early versions were just stale bread, garlic, olive oil, vinegar, and water, pounded together in a mortar. This rustic mix gave farmworkers and shepherds a way to reuse scraps and stay nourished under the relentless sun.

As the region changed hands, so did the contents of Spanish kitchens. When the Romans controlled the Iberian Peninsula, they introduced vinegar and olive oil. Gazpacho’s biggest shift came after the 15th and 16th centuries, when Spanish explorers returned from the Americas with a bounty of new produce.

Tomatoes, peppers, and cucumbers – now essentials – were unknown in Spain before this global swap. Only in the centuries following Christopher Columbus did the tomato become king of the Spanish summer. By the 1800s, gazpacho was being served chilled and red, with the sweet acidity of tomatoes balancing the sharpness of vinegar and garlic.

Ingredients

• Tomatoes: The most important ingredient! Choose vine-ripened, Roma, Heirloom, or Sungold cherry tomatoes. Look for tomatoes that are plump, juicy, free from blemishes, and fragrant.
• Cucumber: Use English or Kirby cucumbers for fewer seeds and thin skin. Peel them for a cleaner, crisper texture to keep the soup light and smooth.
• Red sweet pepper: Choose shiny, firm peppers with a bright color and no shriveling. Their slight sweetness and crunch give gazpacho lift and depth.
• Sweet onion: Go for bulbs that feel solid and have tight skins. They add gentle sweetness without overpowering the soup.
• Garlic: Select fresh, firm cloves – never soft or sprouting.
• Bread (traditional thickener): Use day-old white bread, ideally with the crusts removed. Stale bread blends better, soaking up liquid for that classic creamy body. It creates that silky texture, without any cream or dairy needed.
• Sherry vinegar: Adds sharpness and ties the flavors together.
• Ground cumin: Adds a touch of background flavor.
• Olive oil: Smooths the soup, giving it gloss and mouthfeel.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Gazpacho

Flash-Boil Tomatoes

Score the tomatoes: Use a sharp knife to make a small X on the base of each tomato.

Boil briefly: Plunge them into boiling water for 30-40 seconds, just until the skin loosens.

Ice bath: Transfer immediately to a bowl of ice water to halt cooking.

Peel and core: Slip off the skins, slice out the hard core, and scoop out excess seeds to reduce bitterness.

Cucumbers: Peel if the skin is thick or waxy. I peeled half, and left half of the skin on. Cut lengthwise and scrape out seeds for a smoother result.

Red Pepper: Remove stems, ribs, and seeds. Chop into chunks for easy blending.

Onions and garlic: Peel, then rough chop. If you want a milder onion flavor, soak sliced onion in cold water for 10 minutes. Smash the garlic with the side of a chefs knife.

In a bowl, soak the torn bread in a few tablespoons of water until soft.

In a blender, combine tomatoes, cucumber, red pepper, onion, garlic, and soaked bread. Puree until smooth.

With the motor running, drizzle in the olive oil to help emulsify the soup.

Add salt, pepper, and cold water if needed to thin it to your liking. Taste and adjust seasoning.

Chill for at least 1 hour (or up to a day).

Serve cold in a shallow bowl with a drizzle of olive oil.

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Tips

• If you’re gluten-free, you can skip it or use a GF bread alternative. The texture will be thinner but still refreshing without the bread.
• If gazpacho is too thick, add cold water or a few ice cubes and blend again until it reaches your desired consistency.
• Fresh tomatoes are ideal, but in a pinch, you can use good-quality canned whole tomatoes (like San Marzano). Use less added water since canned tomatoes are juicier.
• Traditional gazpacho isn’t spicy, but you can add a pinch of cayenne pepper, jalapeño, or hot sauce if you want a kick.

Perfect Pairings

• Crusty Rustic Bread: Slices of country bread, baguette, or sourdough are the classic choice. I like to serve mine with Crostini for dipping.
• Spanish Cheese and Charcuterie: A platter of Manchego, jamón serrano, or chorizo brings salt and richness that set off gazpacho’s acidity.
• Salads and Grilled Veggies: Roasted asparagus, grilled eggplant, or a crisp green salad add color and texture. They’re fresh, easy, and keep things feeling summery.
• Seafood and Sliced Meats: Shrimp skewers, smoked salmon, or even a simple tuna salad work beautifully with gazpacho’s briny side.
• Chilled Drinks: Pair with dry rosé, a crisp white like albariño, or a lightly chilled wheat beer. Sparkling water with citrus or homemade lemonade works for a picnic-friendly, non-alcoholic touch.

How to Store

Store in an airtight container for up to 3 days. Stir before serving to recombine liquids that may separate. For best flavor, add garnishes just before serving.

More Blended Soup Recipes

• Roasted Cauliflower and Garlic Soup
• Instant Pot Butternut Squash and Apple Soup
• Roasted Red Pepper Soup
• Creamy Carrot and Cauliflower Soup
• Creamy Parsnip and Apple Soup

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Enjoy!!