Chilled blended tomato soup with cucumber, pepper, garlic and olive oil — Spain's most refreshing summer dish, no cooking required.
Gazpacho originated in Andalusia as a peasant dish made by field workers pounding stale bread with olive oil, garlic, salt and vinegar. Tomatoes were added after Columbus brought them from the Americas. Today it's one of Spain's most celebrated dishes — a cold, vibrant, vegetable-packed soup that requires no cooking whatsoever.
Serves 4
Quarter tomatoes. Roughly chop cucumber, pepper and onion. Place all vegetables in a blender or food processor.
Squeeze water from the bread. Add bread, garlic, vinegar and salt to the blender. Blend on high for 2–3 minutes until completely smooth.
With the blender running on medium, slowly drizzle in olive oil through the spout. This emulsifies the oil into the soup, creating a silky, slightly creamy texture.
The tomatoes must be at room temperature — cold tomatoes have less flavour and the oil won't emulsify.
Taste for salt, vinegar and seasoning. Pass through a fine sieve for a silky result (optional for a more rustic version). Chill for minimum 2 hours — ideally overnight. The flavour intensifies remarkably.
Pour into chilled bowls. Finish with a generous drizzle of olive oil. Garnish with diced cucumber, tomato, croutons and a few drops of sherry vinegar.
Everything you need to plan your week — free
Cook this hands-free
Get AI meal plans, step-by-step cooking mode, and your saved recipes in the free Bento app.
Use the ripest, most flavourful tomatoes you can find — this dish has nowhere to hide mediocre produce.
Chill everything: bowls, spoons, the gazpacho itself — it's a cold dish and warmth dulls it.
Make it the day before — overnight chilling transforms gazpacho.
Salmorejo: Córdoba's thicker, richer version made with only tomatoes, bread, olive oil and garlic — no cucumber or pepper.
White gazpacho (Ajo Blanco): made with almonds, garlic, bread and grapes.
Keeps 4 days refrigerated. Stir before serving as it separates slightly.
Gazpacho dates back over 2,000 years to Roman Iberia. The original version was a simple bread, garlic and olive oil porridge. Tomatoes and peppers arrived from the Americas in the 16th century, transforming it into the iconic red soup known today.
A food processor works. For the most authentic texture, use a molcajete or pound by hand in batches — this was the original method.
It keeps well for 2–3 days in a sealed container. The flavour actually improves after the first day as the vegetables and garlic meld, though it will separate slightly — give it a good stir before serving.
Watery, out-of-season tomatoes are usually the cause. Use the ripest, most flavourful tomatoes you can find, don't skip the bread (it thickens the soup), and let the vinegar and salt sit for a few minutes before final tasting — they need time to bloom.
Per serving (250g / 8.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Everything you need to plan your week — free
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
