Spanish Gazpacho

Gazpacho is the quintessential Spanish cold soup, born in the sun-drenched region of Andalusia where summer temperatures soar. This refreshing dish has been cooling Spaniards for centuries, originally created as a peasant food using simple ingredients: bread, olive oil, garlic, and vegetables. Today’s version celebrates ripe summer tomatoes in a vibrant, chilled soup that’s both nutritious and incredibly refreshing.

Why You’ll Love This Recipe

• No Cooking Required: Simply blend and chill—perfect for hot summer days
• Incredibly Refreshing: A cool, savory drink-meets-soup that hydrates and satisfies
• Packed with Vegetables: Get multiple servings of fresh produce in one delicious bowl
• Make-Ahead Friendly: Actually tastes better after the flavors meld in the refrigerator

Ingredients

• 3 pounds ripe tomatoes, cored and roughly chopped (about 6 large)
• 1 large cucumber, peeled and chopped (about 2 cups)
• 1 red bell pepper, seeded and chopped
• 1 small red onion, roughly chopped (about ½ cup)
• 2 cloves garlic, minced
• 3 cups tomato juice
• ½ cup extra virgin olive oil, plus more for drizzling
• 3 tablespoons sherry vinegar or red wine vinegar
• 2 teaspoons salt
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• 2 cups day-old bread cubes (crusts removed)

For Garnish:

• Diced cucumber
• Diced bell pepper
• Croutons
• Fresh herbs (basil or parsley)
• Hard-boiled egg, chopped (optional)

Instructions

1. Soak the Bread: Place bread cubes in a bowl and cover with ½ cup of the tomato juice. Let soak for 5 minutes until softened. This will add body and creaminess to the soup.
2. Combine Vegetables: In a large bowl, combine chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Add the soaked bread with any remaining liquid.
3. Blend in Batches: Working in batches, transfer the vegetable mixture to a blender. Add remaining tomato juice, olive oil, vinegar, salt, cumin, and cayenne. Blend on high speed for 60-90 seconds until very smooth.
4. Strain for Smoothness: For the silkiest texture, pass the blended soup through a fine-mesh sieve, pressing on solids with a spatula. Discard the pulp. (Skip this step if you prefer a chunkier texture.)
5. Season and Chill: Taste and adjust seasoning with more salt, vinegar, or olive oil as needed. Transfer to a large pitcher or bowl, cover, and refrigerate for at least 4 hours or overnight. Gazpacho must be served ice-cold.
6. Serve: Give the gazpacho a good stir before serving, as it may separate slightly. Pour into chilled bowls or glasses. Drizzle with olive oil and top with your choice of garnishes.

Pro Tips

• Use Peak-Season Tomatoes: This recipe is only as good as your tomatoes. Wait for summer when tomatoes are at their ripest and sweetest.
• Blend Thoroughly: Don’t rush the blending. The soup should be completely smooth with no chunks. Blend each batch for a full minute or more.
• Adjust Consistency: If the gazpacho is too thick after chilling, thin it with cold water, tomato juice, or ice cubes. It should be sippable but not watery.

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