This classic Spanish gazpacho is a bright, refreshing cold soup that works brilliantly as a starter, light lunch or summer picnic option. Originating from southern Spain, gazpacho is essentially a blended salad—pure, vegetable-forward and quick to make. The recipe below has proven popular in many kitchens and restaurants because it is simple, full of flavor and easy to adapt to what’s in season.
Serves: 6 | Preparation time: 20 minutes
INGREDIENTS:
8 tomatoes, quartered
1/2 Spanish onion, roughly chopped
1 red pepper, seeded and chopped
1 garlic clove
1/4 cucumber, chopped
1 tsp ground cumin
5 tablespoons sherry vinegar
1 slice of bread (stale or toasted works well)
1 glass water (about 200 ml)
10 tbsp Spanish olive oil
Salt to taste
Ice cubes, croutons and extra olive oil to garnish
METHOD:
1. Prepare the vegetables: Wash the tomatoes, pepper and cucumber thoroughly. Quarter the tomatoes, roughly chop the onion and cucumber, seed and chop the red pepper, and peel the garlic.
2. Blend: Place all prepared vegetables in a food processor or high-speed blender. Reserve a small amount of the red pepper, cucumber and onion to use as a fresh garnish later. Add the ground cumin, sherry vinegar, the slice of bread, the olive oil and about 200 ml (1 glass) of water. Add a pinch of salt.
3. Puree until smooth: Blend the mixture until completely smooth. If you prefer a thinner consistency, add a little more water. Taste and adjust the seasoning with additional salt or vinegar to balance acidity and saltiness.
4. Strain (optional): For an extra-silky texture, pass the blended soup through a fine sieve or chinois. This step removes any remaining skins or seeds and gives a velvety finish.
5. Chill and serve: Gazpacho is best served well chilled. Add a few ice cubes to the bowl or serve from the fridge. Spoon into bowls or glasses and garnish with the reserved chopped vegetables, crunchy croutons and a drizzle of good-quality olive oil.
TIPS & VARIATIONS:
– Use the ripest, juiciest tomatoes you can find for the best flavor. Plum or vine tomatoes work particularly well. - If you like a slightly smoky or sweeter note, grill or roast the red pepper before blending. - For a fuller texture, keep some of the blended soup unstrained. If you prefer it smooth, strain thoroughly. - Add a splash of lemon juice or extra vinegar for more brightness. - Make a chunkier variation by keeping more of the reserved vegetables and stirring them into the chilled soup before serving.
STORAGE & SERVING SUGGESTIONS:
Gazpacho keeps well in the refrigerator for up to three days when stored in an airtight container. Flavors often develop after a few hours, so making it a little ahead can improve the final taste. When serving, keep it cold: either chill the bowls beforehand or add ice cubes to the soup. Serve with simple accompaniments such as crusty bread, garlic croutons, chopped hard-boiled egg or a few olives for texture and contrast.
This easy gazpacho recipe is ideal for warm-weather dining, offering a light, vegetable-packed dish that’s quick to prepare and versatile in presentation. Adjust seasoning to your preference and enjoy a classic Spanish cold soup that celebrates fresh, seasonal produce.