Gazpacho – an easy cold tomato soup recipe

by Alejandra

Gazpacho, a traditional Spanish cold soup made of raw blended vegetables, is one of our go to recipes for anytime it is hot. And it is one we have managed to recreate when traveling the world, whenever we have access to a blender. We love this easy Gazpacho recipe, because the ingredients are widely available anywhere and can be adapted accordingly, it is quick and straightforward in preparation, and the result is refreshing and packed with vitamins!

We make it a lot for ourselves, but also for others, when the brief is to prepare something from home. And although some people are a bit surprised when they first try it, we have often been asked for the recipe afterwards. So here it finally is, for all our Indian, Sri Lankan, Malaysian etc. aunties and uncles, that wanted to prepare it themselves.

Gazpacho recipe

The recipes for Gazpacho vary greatly within Spain, even from family to family. Highly proud foodies, some Spanish may be offended by my specific choice of ingredients or parts of my methods. So if you are one of them, look away, this is not for you.

My Gazpacho recipe, based on the traditional Andalusian style, is simple and highly adaptable. Some may claim you NEED a specific type of tomato, or vinegar, or oil. We are here to tell you, you can make it with what you have. Traveling, we are aware that high quality olive oil is not widely available or affordable in most places, and that the rest of the ingredients vary from place to place. And that’s fine. We make Gazpacho with what we find, and although it turns out different every time, and often doesn’t taste like it does in Spain, it is always refreshing and yum.

Gazpacho recipe

For us the basic components are: ripe tomatoes + fresh veggies (preferably cucumbers, bell peppers, and a bit of onion) + garlic + vinegar or acidic component + oil + salt & pepper. The exact composition can be adapted according to availability and taste. So take that into account when reading our “ideal” recipe below.

The desired consistency is also up for grabs. Some people prefer a chunkier, more textured Gazpacho. Whilst others, like me, enjoy it smooth and fluidic. Depending on what you want, your preparation will vary slightly. In my recipe you just need clean vegetables, a blender and a strainer. Granted, the leftovers created may be wasteful, but I always try to make a sauce with them, that can be eaten with pasta, etc. Whatever way you choose, be mindful of the organic waste you are creating, and where it ends up.

Gazpacho recipe

Hope this recipe encourages you to enjoy a chilled Gazpacho on a hot day wherever you may be!

Two bowls of Gazpacho made with a very easy Gazpacho recipe.

Gazpacho - an easy cold tomato soup recipe

Gazpacho, a traditional Spanish cold soup made of raw blended vegetables, is one of our go to recipes for anytime it is hot. And it is one we have managed to recreate when traveling the world, whenever we have access to a blender. We love this easy Gazpacho recipe, because the ingredients are widely available anywhere and can be adapted according to availability, it is quick and straightforward in preparation, and the result is refreshing and packed with vitamins! Food Gazpacho, cold tomato soup European Print This
Serves: 4 (small servings) Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8-10 ripe (plum) tomatoes*
  • 1-2 peppers**
  • 1 small cucumber
  • 1-3 garlic cloves (to taste)
  • 1/2 onion (optional and to taste)
  • 1 slice of stale bread (optional)***
  • Salt and ground pepper (to taste)
  • Vinegar (to taste)****
  • Olive oil (extra virgin preferable) or high quality dressing oil

Instructions

  1. Wash the tomatoes, peppers and cucumber thoroughly.
  2. Peel garlic and onion.
  3. Chop up ingredients into big chunks.
  4. Blend all the ingredients together.
  5. This next step is completely optional and depends on taste. I like my gazpacho smooth, so I always strain the mixture. ALTERNATIVELY You can also only blend the tomatoes, and strain to get rid of the peels and seeds, before you add the rest of the ingredients. Or make sure to peel the tomatoes and cucumber before blending, if you don't want to strain the mixture at all. This will result in your gazpacho having a more chunky texture. 
  6. Add salt, ground pepper, vinegar and oil to taste.
  7. Gazpacho should be served chilled as an appetiser before starting with the main meal. Ideally it should be left in the refrigerator for a couple of hours. If you don't have time, or want it extra cold, add a couple of ice cubes to it. This is how we always have it at home and I love the ice addition!
  8. Garnish with some chopped vegetables, croutons, or simply with some good olive oil, and a bit of ground pepper (my favourite!) 

Notes

* It is very important that the tomatoes are very ripe so they are full of taste. ** I prefer yellow or red bell peppers, but any sweet variety will do. Gazpacho is not normally spicy. *** The bread adds consistency. There is always some leftover bread in any Spanish household, thus, this is a way of using it instead of throwing it away. Whilst traveling, we don't normally have bread to add and it's fine. **** In Spain, wine vinegar is normally used. We also like apple cider vinegar, or other fruit varieties.

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