Gazpacho
Spanish cold tomato soup
In Spain, summer just isn’t the same without gazpacho.
This chilled soup is refreshing, full of flavor, and packed with fresh vegetables. We previously shared a recipe for salmorejo, a richer, creamier version made with bread. Now it’s time for its lighter counterpart: gazpacho. This classic from Andalusia is a summer favorite that deserves a spot on your table!
What makes gazpacho different
Although salmorejo and gazpacho are often mentioned together, they’re quite different. Gazpacho is made without bread, making it lighter and more refreshing. It’s made with ripe tomatoes, cucumber, red sweet pointed pepper, or red bell pepper if sweet pointed peppers aren’t available, shallot, and garlic. Everything is blended until completely smooth and served ice cold. There are no chunks, just a silky texture. For the smoothest result, you can strain it, but that’s completely optional.
Healthy and perfect for hot days
One of the best things about gazpacho is that it’s not only delicious but also nutritious. Since it’s made with raw vegetables, it’s packed with vitamins, antioxidants, and fiber. On hot days, it gives your body exactly what it needs: fluids, minerals, and a refreshing way to cool down. It’s easy to see why it’s been so popular in southern Spain for centuries.
What makes a great gazpacho
A good gazpacho is all about balance. It shouldn’t be too tangy, too thick, or too watery. Ripe tomatoes are the key because they provide that rich, slightly sweet flavor, along with the red sweet pointed (or bell) pepper. Cucumber adds freshness, while the garlic and shallot bring a little kick. Everything is finished with olive oil, a splash of vinegar, and a pinch of salt. After that, all it needs is plenty of time to chill.
Serving ideas
Gazpacho is perfect as a light lunch, appetizer, or small starter. We also love it as a refreshing snack on a hot day. For a little extra crunch, top it with croutons and finely diced cucumber. The croutons are easy to make with day-old French bread, olive oil, and a little salt and pepper. Toast them in the oven for a few minutes, and they’re ready to serve.
A classic that never disappoints
We think this Spanish cold tomato soup deserves a place in every summer kitchen. It’s simple, nutritious, and incredibly refreshing. The best part is that it’s easy to customize. Try adding a little watermelon for a touch of sweetness, or use yellow tomatoes for a different color and flavor. Even in its simplest form, gazpacho remains one of our favorites.
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Gazpacho
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
Description
Gazpacho is a refreshing no-cook soup made with ripe tomatoes, cucumber, bell pepper, olive oil, and garlic. Perfect for hot summer days.
Ingredients
- 1.2 lb ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 1 red sweet pointed pepper (or bell pepper)
- 1 garlic clove
- 1 shallot
- 1/2 cucumber
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 small French baguette (optional)
Instructions
- Cut 1 to 1.3 lb ripe tomatoes (on-the-vine or Roma) into large chunks and add them to a blender first. Add 1 teaspoon salt.
- Add 1 roughly chopped red sweet pointed pepper (or bell pepper), 1/2 large cucumber cut into chunks, 1 shallot, and 1 garlic clove.
- Blend on high speed until completely smooth. If your blender doesn’t produce a silky texture, strain the mixture through a fine-mesh sieve for an extra smooth soup.
- Reduce the blender to low speed and slowly drizzle in 2 tablespoons extra virgin olive oil. Add 1 tablespoon white wine vinegar.
- Optional: Make your own croutons. Cut a piece of day-old bread into bite-sized cubes, drizzle generously with olive oil, and season with salt and pepper. Bake for 6 to 7 minutes in a preheated 425°F oven until golden brown and crisp.
- Serve well chilled with finely diced cucumber and the fresh croutons. Season with additional salt and pepper or drizzle with a little more olive oil, if desired.
Notes
For an extra cold soup, chill it in the refrigerator for a little longer or add 3 to 4 ice cubes while blending.
- Cook Time: 15 minutes
- Category: Appetizer, Dinner, Lunch
- Cuisine: Spanish
