Gazpacho
A cold Spanish blended soup of ripe tomatoes, cucumber, bell pepper and olive oil — the ultimate refresher for southern heat.
Gazpacho comes from Andalusia — the hot south of Spain, where summer calls for something cold and juicy rather than a hot soup. It's made without any cooking: ripe tomatoes, cucumber, bell pepper, onion and garlic are blended with olive oil, sherry vinegar and stale bread, which gives the soup its velvety body. Gazpacho is served ice-cold, often straight from the fridge, with finely diced vegetables and croutons offered on the side so everyone can top their bowl to taste. The golden rule of good gazpacho is truly ripe, sweet tomatoes — since the soup is never cooked, its whole flavor rides on the quality of the vegetables.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Prep
Peel the tomatoes (blanching them in boiling water helps), seed the cucumber and pepper. Soak the bread in a couple of tablespoons of water for 5 minutes.
- 2
Blend
Roughly chop the vegetables and put them in a blender with the garlic, soaked bread, olive oil and vinegar. Blend until smooth, 2–3 minutes.
- 3
Strain
For a silky texture, pass the puree through a sieve to remove skins and seeds. Season with salt to taste.
- 4
Chill
Refrigerate the gazpacho for at least 2 hours, ideally overnight — the soup should be genuinely cold.
- 5
Serve
Ladle the gazpacho into bowls, drizzle with olive oil, and serve with finely diced vegetables and croutons on the side.
💡 Tips
- 💡
If the gazpacho turns out too thick, thin it with cold water or tomato juice to the consistency you want.
- 💡
Blanch the tomatoes in boiling water for 30 seconds before peeling — the skin will slip off easily without losing flesh.
🔄 Swaps & variations
- 🔄
A white version of gazpacho (ajoblanco) is made from almonds, garlic and bread without tomatoes — worth trying for a different flavor profile.
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❓ Frequently asked questions
Is bread necessary in gazpacho?
No, but bread is what gives the soup its velvety body and softens the tomatoes' acidity slightly. Without it, the soup will be thinner and sharper in flavor.
How long does gazpacho keep in the fridge?
Up to 3 days in a tightly sealed container — the flavor actually gets brighter on day two as the vegetables release more juice.
Can gazpacho be made spicy?
Yes, add half a hot green chili or a few dashes of hot sauce while blending for a spicy kick.
Why isn't my gazpacho as vibrantly colored as in a restaurant?
Color and flavor depend directly on how ripe and sweet the tomatoes are — use fully ripened tomatoes, not pale hothouse ones.
