It’s no secret that I love gazpacho. Over the years, I’ve shared a gazpacho recipe with watermelon, one with corn, another with carrots, and still another with tangy tomatillos. What can I say? On a hot summer day, there’s no better way to cool off than with cold soup.
If you’re not familiar with gazpacho, it’s a chilled soup that originated in Andalucía, Spain. Traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup. This recipe isn’t entirely authentic, but it has a lot in common with Spanish gazpacho. Tomatoes, cucumber, and olive oil make up its vibrant red base, garlic adds bite, and red wine vinegar gives it a delicious tang. Even Jack, who normally passes on gazpacho, devoured a bowl for lunch last week. Complex, refreshing, and bursting with summer produce, it’s the perfect thing to make right now, when the days are hot and fresh tomatoes are at their peak.
As I mentioned above, bread is often used as a thickener in Andalusian gazpacho. For my taste, the soup is plenty creamy without it, so I make my gazpacho with these simple ingredients:
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Best Gazpacho Recipe Tips
- Good tomatoes are gold. This gazpacho recipe calls for a whole lotta tomatoes: 2 1/2 pounds! They make up the body of the soup, so the quality of your tomatoes will really affect the final dish. If you can, look for local tomatoes at your farmers market. But no matter what, make this recipe in summer, when any tomato is sweeter and juicier than it would be at other times of year.
- Work in batches if necessary. This recipe makes a lot of soup, so you might need to work in batches depending on the size of your blender or food processor. Of course, you could also halve the recipe, but I like having leftovers in the fridge. The soup becomes more complex and flavorful the longer it chills, so it tastes even better on days 2 and 3!
- Chill the soup for at least 2 hours before you eat. It might be tempting to cut the chilling time short, but trust me, the wait is worth it! After the flavors meld and develop in the fridge, the soup becomes more balanced, complex, and refreshing.
You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! I like to garnish my bowl with diced cucumber, cherry tomatoes, fresh herbs, and a drizzle of olive oil. Roasted chickpeas, croutons, chopped hard boiled eggs, and avocado would be delicious toppings too.
Gazpacho (Cold Spanish soup)
FAQ
What vegetable is gazpacho made of?
What does gazpacho come from?
What is green gazpacho made of?
What vegetables are in a gazpacho?
It’s loaded with fresh, crunchy vegetables –tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions and garlic surrounded by a tangy and spicy tomato juice base that’s as refreshing as it is delicious! I hope you enjoy it as much as we do! Here’s everything you’ll need to make this gazpacho recipe along with how to prep.
What is in a gazpacho?
A typical gazpacho will include stale bread, traditionally that has been soaked overnight, tomatoes, and additional vegetables like cucumbers, bell peppers, and onion. Olive oil, salt, garlic, and sherry vinegar are all common inclusions. Historically, the ingredients were mixed by hand with a mortar and pestle.
What makes a good gazpacho?
Tomatoes: Obviously, this is one of the most important components of a great gazpacho. Use ripe tomatoes for the best results. Pepper: The traditional choice is a long Italian green pepper, which is more commonly known as a Cubanelle pepper. Olive Oil: Use good quality extra virgin olive oil for the very best flavor.
What are the different types of gazpacho?
There are countless variations of gazpacho made today. Ranging from thick to watery, sweet to savory, few rules apply when making gazpacho these days. That said, there are a few well-known versions, with the most popular and widespread being this classic gazpacho Andaluz recipe.