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Fresh gazpacho served ice cold, garnished with chopped vegetables
Cooling gazpacho, from tomatoes, peppers, and cucumber, drizzled with olive oil

Classic Spanish gazpacho

Author: Flavelo
Recipes Soups
Gazpacho is Andalusia's liquid salad. Originally it was food for field workers, mixing dry bread, oil, vinegar, and vegetables. In the modern version, tomato dominates, but texture is still provided by the emulsion of olive oil and vegetable juice, and (often) the thickening power of bread. No cooking, just the harmony of raw flavours.
🕒 Prep Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Blender
  • Sieve (if you like it silky)

Instructions

1 ✓

Cut vegetables into rough pieces. Put them in a bowl, salt, drizzle with vinegar and oil. Mix and let stand for 30 minutes.

Tip: This 'marinating' (maceration) helps salt extract juice from vegetables, and flavours meld before blending.
2 ✓

Put everything with its juices into the blender. Blend on maximum speed until completely creamy.

Tip: Oil emulsifies with tomato juice from high-speed mixing, making it creamy without cream.
3 ✓

If you want very silky soup, pass through a sieve (this removes skin and seed pieces). If you like it rustic, leave as is.

4 ✓

Chill for at least 1 hour. Upon serving, drizzle with a little oil and add toast.

Tip: Cold dulls flavours, so taste before serving; it might need more salt.

Recipe FAQ

Why is my soup pink/orange, not red?
When you blend olive oil with tomato, an emulsion forms which lightens the colour. This is completely normal and makes the taste creamier.

Ingredients

  • 5 pcs Ripe tomatoes
  • 1 pcs Cucumber (peeled)
  • 1 pcs Green pepper
  • 1 pcs Red onion (small)
  • 2 cloves Garlic
  • 50 ml Extra virgin olive oil
  • 2 tbsp Sherry vinegar or red wine vinegar (more authentic than lemon juice)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 100 ml Cold water (only if necessary)