Gazpacho is a cold Spanish soup made from blended raw tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and sherry vinegar. It’s served chilled, not cooked, which makes it a perfect summer dish. The key to great gazpacho is using ripe, flavorful tomatoes and letting the mixture chill so the flavors meld together.
Ingredients
- 2 lbs (900 g) ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped (about 1 cup / 150 g)
- 1 green bell pepper, seeded and roughly chopped (about 1 cup / 150 g)
- 1/2 small red onion, roughly chopped (about 1/4 cup / 40 g)
- 1 garlic clove, minced
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp (30 ml) sherry vinegar, or red wine vinegar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground cumin (optional)
- Cold water, as needed (about 1/4 cup / 60 ml)
- For garnish: diced cucumber, bell pepper, onion, and croutons (optional)
Instructions
- Place the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a large bowl or directly in a blender. If using a blender, work in batches if needed.
- Blend on high until completely smooth, about 1–2 minutes. The mixture should be liquid with no chunks.
- With the blender running on low, slowly drizzle in the olive oil. This helps emulsify the soup, giving it a creamy texture.
- Add the sherry vinegar, salt, and cumin (if using). Blend briefly to combine.
- Taste and adjust seasoning. If the soup is too thick, add cold water a little at a time until it reaches a pourable consistency.
- Pour the gazpacho through a fine-mesh strainer if you want a silky texture, pressing with a spatula to extract all the liquid. This step is optional but traditional for a refined texture.
- Cover and refrigerate for at least 2 hours, or up to overnight. Chilling is essential—gazpacho should be served very cold.
- Before serving, stir well. Ladle into bowls and drizzle with olive oil, and top with diced cucumber, bell pepper, onion, and croutons if desired.
Tips
- Use ripe, in-season tomatoes. The flavor of gazpacho depends almost entirely on the tomatoes. If your tomatoes are not sweet, add a pinch of sugar to balance the acidity.
- Don’t skip the chilling. At least 2 hours in the fridge is non-negotiable. The soup tastes flat when served just blended; chilling melds the flavors.
- Adjust the vinegar and salt to taste. Start with less, then add more after chilling, because cold dulls flavors. You may need to add a little extra salt or vinegar before serving.
- For a thicker gazpacho, add a slice of stale bread (soaked in water) to the blender. This is a traditional Andalusian variation that adds body.
Serving Suggestions
Serve gazpacho as a starter or light lunch, in chilled bowls or glasses. It pairs well with a drizzle of olive oil, a few ice cubes (if you like it extra cold), and a side of crusty bread. For a heartier meal, serve with grilled shrimp or a hard-boiled egg.
Variations
- Watermelon gazpacho: Replace half the tomatoes with watermelon for a sweeter, refreshing version.
- Spicy gazpacho: Add a small jalapeño or a pinch of cayenne pepper for heat.
- Green gazpacho: Use green tomatoes, green bell pepper, and add a handful of fresh herbs like cilantro or mint.
- Avocado gazpacho: Blend in half an avocado for extra creaminess and richness.
Storage and Reheating
Store gazpacho in an airtight container in the refrigerator for up to 3 days. It actually tastes better the next day as flavors continue to develop. Do not freeze gazpacho—the texture will break and become watery. This soup is served cold, so there is no reheating; just stir and serve chilled. If it separates, a quick whisk or shake in a jar will bring it back together.
Frequently Asked Questions
Can I use canned tomatoes? Yes, in a pinch. Use high-quality whole peeled tomatoes, and drain some of the juice to avoid a watery soup. The flavor will be less fresh than with ripe fresh tomatoes.
Do I have to peel the tomatoes? No, the blender purees the skins fine. If you prefer a smoother texture, you can blanch the tomatoes in boiling water for 30 seconds, then peel them before blending.
What if I don’t have sherry vinegar? Red wine vinegar is the best substitute. White wine vinegar or apple cider vinegar also work, but they have a slightly different flavor. Use the same amount.
Can I make gazpacho without a blender? Traditionally, it was made by pounding ingredients in a mortar. You can finely chop everything and then press through a sieve, but a blender or food processor is much easier and gives a smoother result.
Is gazpacho served with ice? Some people add an ice cube to each bowl to keep it cold, but it’s not traditional. If you do, use small cubes and stir quickly so they melt and thin the soup slightly.
Why is my gazpacho bitter? Bitterness usually comes from the olive oil or the garlic. Use a mild, fruity olive oil and remove the green germ from the garlic clove before blending.
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