This Spanish Gazpacho recipe is a refreshing and classic soup, which is made with heirloom tomatoes and red bell pepper. It’s the perfect no-cook soup for a hot day, ready in about 15 minutes, plus chilling time.
Spanish Gazpacho Ingredients
A fresh, vibrant blend for the ultimate chilled summer soup.
- 1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup)
- ⅓ cup fresh orange juice
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)
- 1 small clove garlic, smashed
- 1 red bell pepper, coarsely chopped (½ cup)
- ½ cup chopped red onion
- 1 tablespoon sherry vinegar
- ½ teaspoon ground cumin
- Kosher salt and freshly ground pepper
How To Make Spanish Gazpacho
A step-by-step guide to this simple, no-cook classic.
- Soak the Bread: In a blender, combine the torn bread, fresh orange juice, and olive oil. Let the mixture stand for about 5 minutes, allowing the bread to soften completely.
- Blend the Soup: Add the chopped tomatoes, smashed garlic, red bell pepper, red onion, sherry vinegar, cumin, 1 tablespoon of kosher salt, and 1/4 teaspoon of black pepper to the blender.
- Purée Until Smooth: Blend on high speed for 2 to 3 minutes, until the mixture is completely silky and smooth with no visible chunks.
- Chill and Serve: Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. Before serving, taste and season with more salt and pepper if needed. Drizzle with a little extra olive oil to garnish.
Recipe Tips
For the silkiest, most flavorful gazpacho.
- How to get the smoothest gazpacho? The key is patience and a good blender. Let the blender run on its highest speed for a full 2 to 3 minutes. This will break down all the vegetable fibers and emulsify the oil, creating an incredibly silky, creamy texture without any dairy.
- What are the best tomatoes for gazpacho? Flavor is paramount, so use the ripest, most flavorful in-season tomatoes you can find. Heirloom, vine-ripened, or beefsteak varieties are all excellent choices. The better the tomato, the better the soup.
- Why is chilling so important? This step is crucial for two reasons. First, gazpacho is a chilled soup, so it must be served cold to be refreshing. Second, allowing the soup to chill for at least two hours lets all the fresh flavors meld and deepen, resulting in a much more delicious and balanced final product.
- Can I make gazpacho without bread? Yes, you can. The bread acts as a traditional thickener, giving the soup body and a creamier consistency. For a gluten-free version, simply omit it. The gazpacho will be slightly thinner but still delicious.
What To Serve With Spanish Gazpacho
Classic accompaniments that complement this refreshing soup.
Gazpacho is often served as a first course but can also be a light lunch. It pairs wonderfully with:
- Crusty bread for dipping
- A simple green salad with a light vinaigrette
- Grilled shrimp skewers or a Spanish-style tuna sandwich (Bocadillo de Atún)
- A side of Spanish tortilla or Manchego cheese with crackers
How To Store Spanish Gazpacho
Keeping your no-cook soup fresh.
- Refrigerate: Store the gazpacho in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. The flavor often improves on the second day!
Spanish Gazpacho Nutrition Facts
An estimated guide per serving.
- Calories: 160 kcal
- Carbohydrates: 15 g
- Protein: 3 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, it often does! Storing it overnight in the refrigerator allows the flavors of the raw vegetables, vinegar, and spices to fully meld together, creating a more cohesive and robust taste.
With a powerful blender, peeling the tomatoes is not necessary. Blending for 2-3 minutes will completely pulverize the skins, incorporating them into the soup for a smooth finish and added nutrients. If your blender is not very powerful, you might want to peel the tomatoes to avoid flecks of skin in your soup.
Absolutely. For a spicy kick, you can add half of a jalapeño (seeds removed for less heat) or a pinch of cayenne pepper to the blender along with the other ingredients.
Try More Recipes:
- Heirloom-Tomato Pizza Recipe
- Baked Mac and Cheese with Broiled Tomatoes Recipe
- Blistered Eggplant With Tomatoes, Olives, and Feta Recipe
Spanish Gazpacho Recipe
Description
A classic and authentic Spanish gazpacho that is silky-smooth, vibrant, and incredibly refreshing. The perfect no-cook soup for a hot summer day.
Ingredients
Instructions
- In a blender, soak the bread in orange juice and olive oil for 5 minutes.
- Add the tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tbsp salt, and ¼ tsp pepper.
- Blend on high speed for 2-3 minutes until completely silky and smooth.
- Transfer to an airtight container and refrigerate for at least 2 hours until thoroughly chilled.
- Taste and adjust seasoning with more salt and pepper before serving.
- Drizzle with olive oil to garnish.
Notes
- Using a high-powered blender is key to achieving a silky-smooth texture without needing to strain the soup.
- The quality of this soup depends entirely on the ripeness and flavor of your tomatoes, so use the best ones you can find.
- Don’t skip the chilling step; it is essential for both the flavor and the refreshing temperature of the final dish.
- The gazpacho will keep well in the refrigerator for up to 3 days, and the flavor often improves on the second day.