Classic Spanish gazpacho is summer in a glass: ripe tomatoes, cucumber, pepper and garlic blended with good olive oil and sherry vinegar into a cold, silky, refreshing soup. There is no cooking at all, which makes it perfect for hot days when you do not want to turn on the stove.
From Andalusia
Gazpacho comes from Andalusia, in southern Spain, where summers are scorching. Farm workers originally made it with stale bread, garlic, olive oil, vinegar and water; tomatoes and peppers were added after they arrived from the Americas. Today it is served in Spanish homes and tapas bars all summer long, often in a glass.
Ripe tomatoes are everything
Since the soup is raw, the tomatoes must be at their best: deep red, juicy and fragrant. Late-summer garden or farmers market tomatoes are ideal. Pale winter tomatoes will make a watery, bland gazpacho.
The role of bread
A slice of day-old bread, soaked and squeezed, gives traditional gazpacho its body and creamy texture. You can skip it for a lighter, gluten-free version; the olive oil will still make it smooth.
Olive oil makes it creamy
Drizzling the olive oil into the running blender emulsifies it, turning the soup from bright red to a creamy orange-pink. Use a fruity Spanish extra-virgin oil if you can, since its flavor really shows.
Sherry vinegar
Sherry vinegar from Jerez is the traditional choice, with a nutty, mellow acidity. Red wine vinegar is the best substitute. Add it gradually and taste, because the right amount depends on your tomatoes.
Strain for silkiness
Passing the soup through a fine sieve removes seeds and skins and gives a smooth, elegant texture. If you like it rustic, skip this step.
Chill it well
Gazpacho needs at least two hours in the fridge, both to get properly cold and to let the flavors blend. It is even better the next day. Serve it in chilled bowls, or in glasses as a drink.
Salmorejo, its thicker cousin
Salmorejo, from Córdoba, is made with only tomatoes, more bread, garlic, oil and vinegar, blended until thick like a dip. It is topped with chopped hard-boiled egg and diced Spanish ham.
Fun variations
Try watermelon gazpacho, with half the tomatoes replaced by watermelon, or a green gazpacho with cucumber, green pepper, herbs and avocado. A pinch of smoked paprika adds a Spanish touch.
Serving ideas
Serve with grilled bread, tapas, a tortilla española or grilled shrimp. For a warm tomato soup in cooler months, try our creamy tomato basil soup, or explore more world flavors with borscht.
A healthy summer soup
Gazpacho is full of raw vegetables, vitamin C and antioxidants such as lycopene from tomatoes, and olive oil provides healthy fats. It is naturally vegan.
Storing
Keep gazpacho in a covered jar in the fridge for up to 3 days. Stir or shake before serving, as it may separate. It does not freeze well.
Serving as a drink
In Spain, gazpacho is often poured into a tall glass with ice and sipped like juice on hot afternoons. Thin it with a little cold water for drinking and keep a pitcher in the fridge all summer.
Prep ahead for parties
Gazpacho is ideal for entertaining: make it the day before and serve it in shot glasses as an appetizer.
Frequently asked questions
Is gazpacho served cold?
Yes, always cold, often with ice cubes on very hot days.
Do I need to peel the tomatoes?
No, if you strain the soup. Without straining, peeled tomatoes give a smoother result.
Can I make gazpacho without a blender?
A food processor works, though the soup will be a little less smooth; straining helps.