Gazpacho (Spanish Chilled Tomato Soup)
A chilled summer soup from Andalusia, Spain — ripe tomatoes blended with cucumber, pepper, garlic, olive oil, and vinegar, served cold. No cooking at all: blend, chill, done. Cool, bright, and refreshing on a hot day — vegetables you drink.
Ingredients
- Ripe tomatoes · the reddest you can find1 kg
- Cucumber · peeled1 each
- Bell pepper (red/green)1 each
- Garlic · to taste1 clove
- Stale bread · soaked, for body50 g
- Extra-virgin olive oil4 tbsp
- Sherry vinegar (or wine vinegar)2 tbsp
- Salt1 tsp
- Cold water · to adjust texture0.5 cup
- Garnish (guarnición)
- Cucumber, pepper, onion · finely diced1 to taste
- Croutons1 to taste
Steps
- ⏲ 5 min
Roughly chop the tomatoes, cucumber, pepper, and garlic; soak the bread in water.
- ⏲ 2 min
Blend all the vegetables, bread, garlic, and salt until smooth.
- ⏲ 1 min
Add the olive oil and vinegar and blend again to emulsify it silky and creamy.
- ⏲ 2 min
For an extra-smooth soup, pass it through a sieve to remove skins and seeds (optional).
- ⏲ 120 min
Adjust the texture with cold water and the seasoning with salt and vinegar, then chill at least 2 hours.
Serve in cold bowls topped with diced vegetables, croutons, and a drizzle of olive oil.
Tips & Variations
Variations
- Salmorejo: A thicker Córdoba version of mostly tomato and bread, topped with egg and jamón.
- Ajoblanco: A 'white gazpacho' of almonds and garlic instead of tomato.
- Watermelon gazpacho: Add watermelon for extra sweetness and chill.
- Drinkable: Thin with more water and serve in a glass.
Tips
- Ripe tomatoes are everything — the soup is only as good as them.
- Chill thoroughly (2+ hours); gazpacho is meant to be served cold.
- Blend in the olive oil last to emulsify it creamy, not oily.
- Balance with vinegar and salt to taste — it should be bright and savory.
- A little soaked bread gives body; sieve it if you want it silky-smooth.
Sign in to edit.
edits: 0 ·Edit history