Do you want to learn how to make gazpacho, the refreshing tomato soup?
Look no further: after reading this post, you’ll know everything you need to make the best gazpacho EVER.
As someone that comes from the Southern region of Spain, I can assure you, making this delicious drinkable soup is actually quite easy.
Read further to find tips that will help you suit gazpacho to your own taste while staying authentic.
Gazpacho is an uncooked, drinkable soup that’s perfect for hot summer days.
This popular Spanish dish can be made in minutes and requires only a handful of ingredients.
In this post you’ll learn some of the best ways to make easy gazpacho recipes, from the most traditional ones to the latest trends.
What is gazpacho?
Gazpacho is a cold soup made with fresh veggies, vinegar, garlic and olive oil; a true Mediterranean diet treat!
This is a traditional dish from Andalusia, the southern region of Spain, the same place where Sherry comes from (which also happens to be where I was born and raised).
This refreshing dish chills out your summer meal in no time while helping you take fresh vegetables like tomatoes and cucumbers.
How do Spanish people have their gazpacho?
Gazpacho recipes varies from region to region (as well from home to home) but the main ingredient is usually tomatoes, followed by cucumbers.
In Spain, people usually serve it in a glass so you can drink it.
[The “thicker gazpacho” that you can eat with a spoon is actually called salmorejo.]
Since gazpacho is made with summer vegetables, it´s popular in the hottest season.
As to when it’s served, gazpacho is truly an all-around: it’s a perfect entree for any meal, it tastes equally well during or after meals, and you can drink it at any time of the day.
Ingredients to make gazpacho andaluz
The most traditional gazpacho (commonly known as gazpacho andaluz – Andalusian gazpacho) has:
The best tomatoes to make gazpacho are juicy, ripe ones.
The pear tomato is one of the favorites to make gazpacho soup because it’s tender and juicy with an amazing flavor that’s not too acidic or bitter.
In addition, these tomatoes have a very thin skin and little to no seeds.
Tomatoes of the roma and heirloom varieties are also good choices to make this chilled soup.
Feel free to use any type of cucumber.
I prefer peeling them, but some people leave the skin if its thin.
You should seed the cucumber before blending if they have hard seeds.
Vinegar and oil
Using high quality vinegar and olive oil, like sherry vinegar and extra virgin olive oil, makes a big difference, so it’s worth it.
Other optional ingredients
- Adding bread is optional (and actually not so common).
- Some people also add a little bit of raw onion, but it’s not the norm.
- Some newer variations of gazpacho’s recipe include ingredients that provide a more intense color (like red pepper or red bell pepper) or fruits that add some sweetness and depth, like cherries or watermelon.
Other common questions about gazpacho
Gazpacho is considered a cold soup, but since it’s usually served in a glass, Spanish people usually drink it.
In Spain, the thicker ”gazpacho” that’s eaten with a spoon is called salmorejo.
Since gazpacho is made by blending veggies, some categorize gazpacho as savory smoothie or also as a drinkable salad.
Gazpacho and salmorejo are both cold soups from Spain that are made of fresh vegetables.
Since both use basically the same ingredients, they share a pretty reddish-orange color that beams summer vibes.
But while gazpacho is quite runny and you can drink it like a savory beverage, samolrejo is thicker (because it has bread in it), so it’s eaten with a spoon.
That’s why salmorejo is served as a dish, with toppings like boiled egg, Spanish ham and some Mediterranean veggies like in this picture:
This depends on your preferences.
There is no need to peel the vegetables (except for the garlic), but feel free to do it if you prefer your gazpacho extra smooth.
I like to use the tomatoes and pepper as they are (it’s muuuch easier and it usually doesn’t make the resulting gazpacho any rougher), but I recommend peeling the cucumbers if using a variety with thick skin, like Persian ones.
The stronger your blender, the smoother you’ll gazpacho will be.
However, originally, gazpacho was made by hand with a mortar, so some people still prefer their gazpacho on the chunkier side.
Since I love smooth, drinkable gazpacho, I love the results we get with our Thermomix. Also, such bigger blenders allow to make more at once.
But when I just want one serving, I sometimes use a regular hand blender to save me the cleaning afterwards.
Adding olive oil at the end keeps a vibrant pink hue.
This way, there won’t be much emulsifying going on, so that gazpachos color remains on the reddish side.
On the other hand, if you prefer a more orange tone, add the oil from the start when blending.
Apart from the optional bread, all ingredients in this tomato soup are low-carb, so as long as you don’t use bread, you can enjoy chilled gazpacho as a keto-friendly refreshment.
How to make authentic gazpacho
Let’s take a look at the steps to make gazpacho. It’s as easy as it gets!
Easy recipe for homemade gazpacho
- Prepare the veggies
1- Wash the tomatoes and peppers very well as we are going to grind them with skin.
2- You can either remove the skin from the cucumber or leave it depending on your taste.
3- Peel the garlic, remove the sprout and chop it in small pieces.
Puree the ingredients together until you get the consistency you like: some people like the texture of little bits of vegetables, but I prefer my gazpacho smooth.
Serve chilled, but don’t add ice, since it would make the gazpacho watery and dilute its taste.
Shake well before pouring it.
Tips to make your homemade gazpacho (even more) amazing
Gazpacho is a very simple dish, but there are some tricks that will take its goodness to the next level:
- If you let the chopped vegetables marinate with salt, vinegar and a small amount of oil for 2-24 hours before blending it, you’ll get a more intense flavor.
- Have you a sensitive stomach? Marinate all vegetables together for 12-24 hours and then remove the garlic and pepper before blending the soup.
- To prevent the garlic from repeating, remove the clove germ by cutting the garlic lengthwise and removing the sprout.
- Gazpacho tastes better if you let it cool for 2-4 hours before serving
How to choose a good gazpacho
Gazpacho is easy to make at home, but if you prefer to buy it, you’ll be able to find it in bottles or bricks in the refrigerated display case of any supermarket in Spain (and also in some other countries).
Look for names like ”gazpacho original” or ”gazpacho andaluz” if you are looking for the authentic thing.
Another way to make sure it’s real gazpacho is by checking at the ingredients list: there shouldn’t be anything apart from tomato, pepper, cucumber, olive oil (better if extra virgin), white wine vinegar, salt and garlic.
Onion and lemon juice are also ok.
Most Spanish people prefer non-pasteurized versions because they are clearly tastier.
Homemade gazpacho recipe
- Blender or food processor
- 2 pound tomatoes (aprox. 1 kg)
- 1 small cucumber (Around half pound/250 gr.)
- 1 small green pepper (3,5 oz/100 gr.)
- 1-2 small garlic cloves (peeled)
- 1/2 teaspoon salt
- 2 tablespoon white wine (or sherry) vinegar
- 4 tablespoon extra virgin oil ice oil
- 1 slice bread (Optional) around 50 gr.
- Wash the tomatoes and peppers. Peel the cucumber or wash it. Remove garlic germ. Chop the vegetables.
- Blend the ingredients together until smooth. If you want a thicker soup, you can add some bread (I like drinking my gazpacho from a glass, so I don’t add any bread)
- You can add a little water if you wish your gazpacho thinner, specially if you added bread. Just be careful not to put too much! (I don’t add any water).
- Chill in the fridge for a couple of hours. Shake before serving and don’t add any ice cubes!
- Gazpacho is a flexible recipe, so you can twist how much of the ingredients you use in order to make it just right for your preferences.
- Gazpacho can be stored in a sealed container in the fridge for up to 2-3 days.
More gazpacho recipes
Gazpacho is usually made in big batches because it can be stored for 2-3 days in the fridge.
But you can also make smaller servings, like just one for yourself.
Besides traditional tomato gazpacho, there are some variations that include fruits like apples or melon to add some sweeter hints.
Here are some popular fruity gazpacho versions as well as tricks to make just one glass of gazpacho:
Now you’ve read everything we have to say about gazpacho and you are ready for the fun part: enjoying it!
I encourage you to use these recipes as guidelines and experiment based on your tastes, because the most important thing is that you enjoy your gazpacho.
How do you make yours?