Gazpacho is a cold Spanish soup. It’s a deliciously refreshing soup that’s often enjoyed on hot summer days. You really have to eat it ice-cold, and it contains no meat, fish, or broth. It’s a soup made from pure (usually) raw ingredients, and it’s quite a flavor explosion!
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Why this Recipe Works
For a long time, I thought gazpacho wasn’t for me. A cold tomato soup? Brr… But the opposite is true! I finally tried it a while back, and it literally took just one spoonful of this summer soup to win me over. Now I love making it myself.
History of Spanish Cold Soup
This fresh, flavorful cold tomato soup has a somewhat unclear history. As with many Spanish recipes, gazpacho has been prepared and eaten for hundreds of years, but adding tomatoes only became common practice starting in the 19th century.
There are theories that it is based on a Roman dish made with vinegar. Another theory is that the Moors made a similar dish with water, garlic, olive oil, and bread, and that gazpacho is based on this. It’s a quick and nutritious dish, so it’s no wonder it’s been enjoyed for so long!
Gazpacho Ingredients
This Spanish cold soup is generally eaten as lunch, a snack, an appetizer, or tapas on a hot summer day. In some parts of Spain, they serve it not only ice-cold but also partially frozen for extra refreshment.
Because it contains only a few ingredients, it’s extremely important to use good, flavorful tomatoes and high-quality olive oil. It should taste refreshing, slightly spicy, thirst-quenching, and deliciously fresh.
- Tomatoes: preferably ripe, sweet and deep red tomatoes
- Cucumber: to add moisture and freshness, just like in my cucumber soup recipe
- Roasted red bell pepper: for a slight tartness and added fiber and flavor
- Aromatics: shallot and garlic, both raw
- Olive oil and vinegar: I prefer using an Extra Virgin olive oil and a flavorful vinegar, such as red wine or sherry vinegar
- Spices: to the gazpacho we add salt, pepper and smoked paprika
- Herbs: add some fresh herbs as a topping before serving
Spanish Gazpacho Recipe
It’s a super easy recipe, just add everything to a blender and blitz until silky smooth. Let it get nice and cold in the fridge before serving. It’s perfect when it’s too hot to turn on the oven or stove. By the way, my recipe for warm tomato soup is also highly recommended when it’s not so hot outside.
You can enjoy this cold Spanish soup at any time of day. In the summer, it’s nice to have a bottle of homemade gazpacho ready in the fridge. Looking for more summer inspiration such as my recipe for an Italian cold pasta salad or this zucchini tart with ricotta? Browse through all my summer recipes!
FAQ Gazpacho Soup
Can I prepare this soup ahead of time?
Absolutely! It tastes even better after it’s sat in the refrigerator for a few hours.
What do I serve with gazpacho?
I like to top it off with some fresh herbs, cherry tomatoes or even some croutons. You can serve some bread and/or a Spanish tortilla on the side.
How long can I keep it in the fridge?
I’d say for up to 2-3 days, when kept in a glass bottle or jar for example.
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Ingredients
- 750 gram tomatoes (ripe)
- ¼ cucumber (or 2 snack cucumbers)
- 1 roasted bell pepper (from a jar)
- 1 shallot
- 1 clove garlic
- 2 tbsp Extra Virgin olive oil
- 1 tbsp vinegar (add more to taste)
- ½ tsp smoked paprika
- Salt, pepper and fresh herbs to taste
Equipment
- Food processor or blender
INSTRUCTIONS (how to make this recipe):
- Wash the tomatoes and cucumber and cut them into large chunks. Place them in the food processor or blender.
- Peel the garlic and shallot and add them along with the rest of the ingredients.
- Puree until you have a nice smooth soup, then season to taste with salt, pepper and extra olive oil.
- Let the soup chill in the refrigerator for at least 2 hours and serve it ice-cold. Enjoy!
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