Gazpacho | Authentic Spanish Chilled Tomato Soup
1. Introduction
If summer had a flavor, it would taste like Gazpacho — bright, tangy, and bursting with the freshness of ripe tomatoes and crisp vegetables. This traditional Spanish soup from Andalusia is served cold, making it the ultimate refresher on hot days.
Gazpacho isn’t cooked; instead, it relies on fresh ingredients and time to let the flavors meld together. The result is a silky, vibrant, and healthy soup that’s naturally vegan, gluten-free (optional), and incredibly satisfying.
It’s simple to make, requiring only a blender and a bit of chilling time.
2. Ingredients Breakdown
- Tomatoes (6 medium, ripe) – The heart of the soup, giving body and sweetness.
- Cucumber (1 small, peeled and chopped) – Adds crispness and freshness.
- Red Bell Pepper (1, seeded and chopped) – For mild sweetness and color.
- Green Bell Pepper (½, optional) – Adds a touch of earthiness.
- Red Onion (¼, chopped) – A mild bite to balance the sweetness.
- Garlic (2 cloves) – Adds depth and aroma.
- Olive Oil (¼ cup, extra-virgin) – Essential for smooth texture and richness.
- Red Wine Vinegar (2 tbsp) – Brings acidity and brightness.
- Salt (1 tsp) – Enhances all the flavors.
- Black Pepper (½ tsp) – Adds a subtle kick.
- Cold Water (½–1 cup) – To adjust consistency.
- Bread (1 slice, crust removed, optional) – Traditional addition for thickness.
Substitutions:
- Use sherry vinegar for a deeper Spanish flavor.
- Swap red onion for shallots for a milder taste.
- Omit bread for a lighter, gluten-free version.
3. Step-by-Step Instructions
Step 1: Prepare the Vegetables
Chop the tomatoes, cucumber, peppers, onion, and garlic into small pieces for easier blending.
Step 2: Blend Until Smooth
In a blender, combine all the chopped vegetables, bread (if using), olive oil, vinegar, salt, and pepper. Add ½ cup of cold water and blend until smooth and creamy. Add more water if needed for your desired consistency.
Step 3: Chill Thoroughly
Pour the mixture into a large bowl or pitcher, cover, and refrigerate for at least 2 hours (or overnight). The chilling time helps the flavors meld beautifully.
Step 4: Serve
Stir well before serving. Pour into bowls and drizzle with a little extra olive oil. Garnish with finely diced cucumber, tomato, or bell pepper for texture.
4. Tips and Variations
- Use ripe, juicy tomatoes — they make or break the flavor.
- For extra smoothness, strain through a fine sieve before chilling.
- Add a touch of jalapeño or chili flakes for gentle heat.
- Try yellow or heirloom tomatoes for colorful variations.
- Chill serving bowls before ladling the soup for a restaurant-style touch.
5. Serving Suggestions
- Garnishes: Diced cucumber, red bell pepper, croutons, or chopped herbs.
- Sides: Pair with crusty bread, a light salad, or Spanish tapas.
- Drinks: Serve with chilled white wine or sparkling water with lemon.
- Presentation: Serve in glass tumblers or small bowls for an elegant appetizer.
6. Storage and Reheating Instructions
- Refrigerator: Store in a sealed container for up to 4 days.
- Freezer: Not recommended (fresh vegetables lose their texture).
- Reheating: Not applicable — Gazpacho is always served cold.
7. Recipe Notes
- The flavor improves after a few hours of chilling.
- Adjust seasoning right before serving — cold soups can dull flavors.
- Use a high-quality olive oil for best taste and silky finish.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Protein | 3 g |
| Sodium | 480 mg |
| Vitamin C | 70% DV |
| Vitamin A | 35% DV |
Nutrition values are approximate and vary by ingredient brands and sizes.
9. Recipe Card Summary
Course: Soup
Cuisine: Spanish
Servings: 4–6
Prep Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients
- 6 ripe tomatoes
- 1 small cucumber, peeled and chopped
- 1 red bell pepper, chopped
- ½ green bell pepper (optional)
- ¼ red onion, chopped
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 slice white bread, crust removed (optional)
- Salt and pepper to taste
- ½–1 cup cold water
Instructions
- Chop all vegetables.
- Blend with olive oil, vinegar, bread, salt, pepper, and water until smooth.
- Chill 2+ hours.
- Stir and serve cold with toppings.
🏷️ Diet Tags:
- Vegan
- Gluten-Free (if bread omitted)
- Dairy-Free
- Low-Calorie
🌿 Health Benefits:
- Packed with antioxidants and vitamins A & C.
- Supports hydration and digestion.
- Low in calories, perfect for light meals or detox days.
10. FAQs
1. Can I make Gazpacho ahead of time?
Yes — it actually tastes better the next day after chilling overnight.
2. Can I use canned tomatoes?
Fresh is best, but high-quality canned peeled tomatoes work in a pinch.
3. How do I thicken it?
Add a slice of bread or blend in a bit more olive oil.
4. Can I serve it as an appetizer?
Absolutely — serve in small glasses or bowls for elegant starters.
5. What’s the difference between Gazpacho and Tomato Soup?
Gazpacho is raw and chilled; tomato soup is cooked and served hot.
11. Final Thoughts
Gazpacho is proof that simplicity can be stunning. With just fresh vegetables, olive oil, and a touch of vinegar, you can create a soup that’s refreshing, vibrant, and full of Mediterranean charm.
It’s perfect for summer lunches, outdoor gatherings, or any time you want something light yet deeply flavorful. Serve it chilled, savor slowly, and enjoy the taste of sunshine in every spoonful.