The ultimate summer refresher, this deliciously easy Gazpacho Recipe is made with garden fresh vegetables such as tomatoes, cucumber, and onion. Learn all about how to make this healthy and traditional Gazpacho Andaluz (Chilled Spanish Tomato Soup) and enjoy all summer long.
Gazpacho
Made with a mixture of freshly blended vegetables, Gazpacho is a classic Spanish soup that is best served cold.
I vividly remember the first time I tried gazpacho. It was winter – just before New Years 2011. My husband and I were traveling through Granada, Spain, the capital city of the province of Granada, in the autonomous community of Andalusia, Spain.
In other words, we were in Andalusia, or southern Spain, the region where Gazpacho originally originated.
Anyway, being December, it was not hot. In fact, it was cold. Regardless, we chose to sit at an outdoor cafe along the Darro River with the Alhambra perched above us. The only thing I remember ordering was the Gazpacho.
My initial impressions of this cold, tomato-based soup were mixed. Delicious, yes. But most definitely better suited for warmer weather months.
Since this visit to Spain eight years ago I have made gazpacho countless times and countless ways. My favorite, however, is always traditional gazpacho Andaluz.
What is Gazpacho?
Gazpacho is a cold, raw, blended soup that originated in the southern region of Andalusia in Spain. The exact origin of gazpacho is hotly debated, however, it is believed that it originated as a soup made with stale bread, olive oil, water, vinegar, and garlic and came to Spain and Portugal with the Romans.
On the other hand, some firmly believe that this dish came to Spain with the Moors, who occupied the Iberian Peninsula from the 8th to the 12th centuries. Additionally, the word gazpacho comes from the Arabic word for “soaked bread”.
Regardless, the origins of this chilled soup predate the arrival of the tomato in Spain in the 16th century, when tomato seeds were brought back from South America by the conquistadors.
Translation- It wasn’t until sometime after this point that tomatoes were added as a primary ingredient which eventually evolved into the classic Andalusian gazpacho known worldwide today.
As Andalusia was a large farming region of Spain, it was common for farmers and field workers to combine their bread ration with any additional oil, garlic, and vegetables in a mortar and add additional water until an easily digestible, and refreshing soup formed.
Gazpacho Variations
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.
- Ajoblanco (white garlic) – Spanish cold soup popular in Granada and Málaga. This soup is made with bread, crushed almonds, garlic, water, olive oil, salt, and sometimes vinegar.
- Salmorejo – originating in Cordoba, Spain, this variation of gazpacho is a thick purée made from tomato, bread, oil, and garlic. Often served topped with diced Spanish serrano ham or hard-boiled eggs.
Or, you can always make something up so it’s entirely your own like this Watermelon Gazpacho.
Gazpacho Ingredients
To make this fresh and delicious gazpacho you’ll need the following ingredients,
- Tomatoes – although you will likely find most gazpachos in Spain made using Roma or tomatoes-on-the-vine, any ripe, fresh, and juicy tomato will work when making this recipe. In this example, I peeled mine, but you don’t have to.
- Bread – your best bet is to use your favorite leftover crusty white bread with the crust removed. White bread is one of the original ingredients in gazpacho and works as a natural thickener (just be sure to remove any crusts).
- Red Onion – red onion is somewhat sweeter and spicier, but feel free to add a yellow or white onion if that’s all you have. Peeled first, of course.
- Cucumber – made almost entirely from water, cucumbers are incredibly refreshing. You may peel or leave the skin on- completely up to you.
- Bell Pepper – I added green bell pepper. Be warned, the addition of green bell pepper and cucumber will result in a less vibrantly red gazpacho (that’s ok). If you’re concerned, you may add red bell pepper instead.
- Jalapeñ0 (optional) – Yes, totally optional and not exactly authentic. However, I love a little added kick.
- Garlic – I recommend adding only 1-2 cloves since it’s easy to overpower the freshness from the vegetables.
- Olive oil – I’ve seen gazpacho recipes made with heaps of olive oil and I just can’t do it. In moderation olive oil is healthy, but too much of anything is never good. Besides, unless you’re adding good-quality olive oil, you will likely completely destroy the flavor of this dish. This recipe calls for just 4 tablespoons.
- Vinegar – sherry vinegar is the traditional vinegar used in gazpacho Andaluz. If you can’t get your hands on this vinegar, red wine vinegar is the next best option.
- Strawberries (optional) – Unless you add a whole pound of strawberries, don’t worry. Your gazpacho recipe will not taste like strawberries. That said, strawberries are a great way to add a little extra sweetness and color.
- Cumin – Just a little pinch! Cumin packs a ton of flavor so no need to go crazy with this one. That said, it helps round out the flavors, bringing it all together.
- Salt and pepper – to taste, of course!
How to make Gazpacho
To make this delicious gazpacho recipe simply,
- Peel the tomatoes. Fill a large pot with water and bring to a boil. Use a paring knife to make an “X” on the bottom of each tomato. Once the water comes to a boil, add the tomatoes. Boil for just 30 seconds. Immediately remove from the boiling water to an ice bath. Allow them to cool for 1 minute before drying with a towel.
- Take note – we’re not cooking the tomatoes here, we’re just making them easier to peel. As such, I do not recommend cooking your tomatoes for longer than 30 seconds.
- Prepare the tomatoes. Peel, core, and seed each tomato. Transfer the seeds and juice to a fine mesh strainer and reserve as much of the tomato juice as possible. Transfer the juice and peeled tomatoes to a large high-speed blender.
- Prepare the bread. Place the bread under running water just until it’s absorbed water. Gently ring out your bread (yep, it’s possible), getting out as much water as possible. Transfer to the food processor with the tomatoes.
- Add remaining ingredients and blend. Add the cucumber, bell pepper, jalapeño, garlic, strawberries, olive oil, vinegar, salt, pepper, and cumin. Process until desired consistency is reached. Season with additional salt, pepper, and cumin, to taste.
- Serve. Serve immediately or allow to chill in the refrigerator for 1-2 hours until ready to serve. Garnish with your favorite toppings such as diced tomato, cucumber, red onion, and bell pepper.
Gazpacho Soup Toppings
Toppings are always optional, but also a super fun and easy way to add extra flavors.
- Fresh herbs. Basil, chives, mint are a few of my personal favorites, but any will do.
- Leftover chopped vegetables. This is most common and a great way to use up any leftover vegetable scraps. I’m particularly fond of adding sweet, juicy, cherry tomatoes.
- Homemade Croutons. Ok, so they don’t have to be homemade. Store-bought will work also. However, make sure they’re not overly seasoned otherwise that’s all you’ll taste.
- Olive oil and fresh-cracked black pepper. If there’s one thing you add to the top of your bowl of gazpacho soup, please let it be fresh-cracked black pepper. Freshly-cracked black pepper will have the best flavor, so use that if you have it. Good-quality olive oil is another delicious topping. Just keep in mind that you only need a little drizzle.
- Sliced ham or other meat. Less common, but a delicious way to get some easy protein.
Tips and Tricks
- If time permits, allow your gazpacho to chill in the refrigerator for 1-2 hours to allow the flavors to blend and come together. That said, for best results enjoy within a few hours of blending. Wait too long and you’ll lose the freshness from the vegetables.
- The key to this gazpacho recipe lies in the tomatoes. If you can’t find seasonal red, ripe, juicy tomatoes, it’s better to use canned. Or, a mix of canned and fresh.
- A white country bread – fresh or stale – is recommended. French bread would also work, but wheat, rye, or sourdough is not recommended.
- If your soup starts to taste flat, add a dash of additional vinegar to help bring it extra life.
- It is not required to boil and peel the tomatoes, however, I added this extra step as I know some people prefer to peel their tomatoes. Should you decide to peel yours, take care not to boil for longer than 30 seconds.
- Whether you peel or don’t peel your tomatoes, make sure to core them by scooping out the tough white inside.
More soup recipes,
- Homemade Chicken Noodle Soup Recipe
- Aguadito de Pollo (Peruvian Chicken Soup)
- Albondigas Soup Recipe (Mexican Meatball Soup)
- Cauliflower Leek and Potato Soup (Dairy-Free)
- Pho Recipe
- Homemade Tomato Basil Soup Recipe
If you try making this Gazpacho Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Gazpacho Recipe
Ingredients
- 3 pounds vine-ripened tomatoes
- 1 large and thick slice white bread - crust removed
- 1 red onion - peeled and chopped
- 1 English cucumber - peeled, seeded, and chopped
- 1 bell pepper - seeded and chopped
- 1 jalapeño - for heat (optional) *
- 2 cloves garlic - peeled and minced
- 3 strawberries - stems removed *
- ¼ cup olive oil
- 2 tablespoon sherry vinegar - (or red wine vinegar)
- 1 teaspoon salt - plus more to taste
- ½ teaspoon freshly ground black pepper - plus more to taste
- ¼ teaspoon ground cumin
- Diced bell pepper, cucumber, cherry tomatoes, and red onion - to garnish
- Fresh basil - for serving
Instructions
- Peel the tomatoes. Fill a large pot with water and bring to a boil. Use a paring knife to make an "X" on the bottom of each tomato. Once the water comes to a boil, add the tomatoes. Boil for just 30 seconds (we're not cooking the tomatoes here, we're just making them easier to peel). Immediately remove from the boiling water to an ice bath. Allow them to cool for 1 minute before drying with a towel.
- Prepare the tomatoes. Peel, core, and seed each tomato. Transfer the seeds and juice to a fine mesh strainer and reserve as much of the tomato juice as possible. Transfer the juice and peeled tomatoes to a large high-speed blender.
- Prepare the bread. Place the bread under running water just until it's absorbed water. Gently ring out your bread (yep, it's possible), getting out as much water as possible. Transfer to the food processor with the tomatoes.
- Add remaining ingredients and blend. Add the cucumber, bell pepper, jalapeño, garlic, strawberries, olive oil, vinegar, salt, pepper, and cumin. Process until desired consistency is reached. Season with additional salt, pepper, and cumin, to taste.
- Serve. Serve immediately garnished with your favorite toppings such as diced tomato, cucumber, red onion, and bell pepper, or transfer to the refrigerator to chill completely.
Jessica's Notes
- The jalapeño is optional. If you would like the flavor of a green chile minus the heat, try using an Anaheim chile instead.
- Strawberries are used to help enhance not only the color but also help balance the acidity from all the tomatoes. If preferred, simply replace the strawberries with 1-2 teaspoons of granulated sugar.
- If your vegetables are not cold at the time of blending, you may want to chill the gazpacho in the refrigerator for 1-2 hours before serving.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Very tasty and yummy