Cold Spanish tomato soup, refreshing and perfect for hot summer days
Gazpacho is Andalusia's most famous cold soup, made from ripe tomatoes, cucumbers, peppers, garlic, olive oil, and vinegar. This refreshing, no-cook dish is a staple of Spanish summer dining and represents the simplicity of Mediterranean cuisine at its best.
Serves 4
Roughly chop tomatoes, cucumber, and red bell pepper. Place in a food processor along with garlic.
Process until you reach desired consistency—some prefer completely smooth, others like a chunky texture. Add ice if desired.
Transfer to a bowl. Stir in olive oil and red wine vinegar. Season with salt and pepper. Refrigerate for at least 2 hours.
Serve in chilled bowls topped with diced cucumber, croutons, diced tomatoes, or jamón serrano.
Use perfectly ripe, flavorful tomatoes—they're the star
Chill bowls before serving for maximum refreshment
Make a day ahead; flavors deepen overnight
Salmorejo is a thicker, creamier version topped with jamón and egg
Add cooked chickpeas for protein
Include avocado for creaminess
Keeps in the refrigerator for up to 3 days. Stir well before serving.
Gazpacho originated from bread and garlic soups brought by Romans to Andalusia. Over time, tomatoes were added after their introduction from the Americas, creating the modern version we know today.
This is personal preference! Traditional gazpacho varies by region—some areas prefer smooth, others chunky. Make it as you like.
Yes, finely dice all vegetables and whisk with olive oil and vinegar. The texture will be chunkier, which some prefer.
Per serving · 4 servings total
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