gazpacho soup

Last Updated on February 1, 2024

Gaspacho – a delightful and iconic Spanish cold soup that has been cherished for centuries. Picture you’re basking in the warm Spanish sun, craving a refreshing dish to cool you down and tantalize your taste buds. 

gazpacho soup

This chilled soup is brimming with fresh vegetables and an array of flavors, this Andalusian specialty is not only delicious but also offers numerous health benefits.

GASPACHO RECIPE – WHY YOU’LL LOVE IT

cucumber gazpacho
  • It’s very appetizing! Made with fresh veggies and vinegar for a tangy kick. Super easy to make and can be enjoyed as a starter, main course, or tapa.
  • Using fresh and quality produce is crucial; it not only enhances the soup’s flavor but also ensures that you get the most nutrients out of the ingredients.
  • Chill your cold tomato soup in the fridge alongside garnishes like cucumber slices or croutons. This will enhance the flavors while showcasing beautiful colors when served in clear glass bowls or mugs. 

Gazpacho – The Spanish Cold Soup

Gaspacho, also known as Spanish Gazpacho or Andalusian Gazpacho, is a traditional Spanish cold vegetable soup originating in Andalusia.

It is made from fresh vegetables such as tomatoes, cucumbers, garlic, and onions blended with vinegar for a tangy kick.

gazpacho

It has its roots in southern Spanish Andalusia. While many people associate Gazpacho with tomatoes, it actually predates the arrival of this key ingredient to Spain from the Americas in the 16th century.

Tracing back even further into history reveals that gazpacho likely evolved from an ancient Roman soup called “posca,” which consisted of vinegar-soaked breadcrumbs – a humble meal consumed by soldiers and laborers for sustenance.

tomato gazpacho

As cultures blended over time throughout Andalusian history – including Moorish influences during their occupation – various ingredients such as almonds were introduced to create variations of soups like white Gazpacho or Ajo Blanco.

However, modern variations can be found using cooked vegetables or fruit such as watermelon Gazpacho or Salmorejo which features a blend of tomato puree mixed with bread crumbs for texture.

AUTHENTIC GAZPACHO RECIPE – INGREDIENTS AND PREPARATION

The recipe consists of fresh tomatoes, cucumbers, onion and garlic with red or green bell peppers blended with bread crumbs or stale bread.

It is seasoned with olive oil and vinegar. Some recipes also include paprika or cumin.

This recipe yields 2 starters or 1 main. And you will need a powerful food processor to purée these basic ingredients down below:

ingredient list
  • Tomatoes – You’ll need ripe Roma or plum tomatoes for the best results! Some recipes also call for tomato juice or canned tomato sauce. But I’d suggest using fresh ones if possible.
  • Cucumber – You can peeled the skin if you like. I prefer to leave the skin on for extra nutrients,.
  • Red bell pepper (capsicum) – Gives your soup a deeper reddish hue.
  • Yellow onion – We only need a small amount (1/3 cup).
  • Garlic – Only a very small amount is needed since raw garlic is spicy. We only need 1/4 tsp or finger-tip-sized garlic. If you don’t like raw garlics, skip it.
  • Balsamic vinegar – Traditional recipes use sherry or red wine vinegar. I personally prefer aged balsamic vinegar for a mellower taste.
  • Panko Breadcrumbs – Panko breadcrumbs work better than normal breadcrumbs. It also gives the mixture a thicker consistency.
  • Extra virgin olive oil – Gives the soup a smoother aftertaste. Drizzle more over for garnish.
  • Salt and pepper – adjust to your liking.

How To Make Gaspacho 

how to make gazpacho
  1. Cutting tomatoes into halves and coring them is the first step in preparing the ingredients. Chop the cucumbers into smaller pieces.
  2. Place everything in a high speed blender.
  3. Blitz it until all ingredients are combined and puréed. (Stir and scrape down the sides half way if needed.) 
  4. Chill the mixture in the fridge for at least 30 minutes or overnight before serving. Topped with diced cucumbers and extra-virgin olive oil.

Note: 

If you like flawless smoothness, feel free to pass it through a fine mesh strainer and discard solids (personal preference, optional because I didn’t 😉).

Cook’s Tips – Importance Of Fresh And Quality Produce

Fresh and quality produce is the key to making Spanish soup. It relies heavily on raw vegetables such as tomatoes, cucumbers, and onions, which make up its distinct flavor profile.

By using quality ingredients, you also minimize the need for artificial additives or preservatives while ensuring a healthier option for your body.

Variations

Gazpacho may have originated in the Andalusia region of southern Spain, but it has since become popular throughout the country and beyond.

In fact, different regions have put their own spin on this classic cold soup by incorporating local ingredients or adjusting the recipe to suit their taste buds.

For example, Watermelon Gazpacho is another creative twist that adds sweetness and freshness to the tangy tomato base with juicy watermelon cubes and mint leaves.

Serving 

cold spanish soup

For best results, serve Gazpacho cold after it has been chilled for at least one hours in the refrigerator.

Plus, it’s important to choose the right toppings to enhance its flavor profile. Traditional options include salsa, red onions, and croutons.

Pairings With Other Dishes And Drinks

Gazpacho is versatile that can be enjoyed on its own or paired with other food and drinks. 

For vegan options, pairing gazpacho with rosemary focacciavegan garlic breadavocado toast or spiced potatoes can add depth to the flavor profile.

As for drinks, gazpacho pairs well with Spanish wines such as Rioja blanco or rosado, sherry-based cocktails like Tio Pepe spritzes or vermouths.

Storage Suggestions

To store Gazpacho, it’s important to seal it tightly in an airtight container and keep it refrigerated.

It can be stored for up to three days, but ideally should be consumed within the first 24 hours for optimal flavor.

It should always be chilled and served in bowls or glasses that have also been chilled beforehand to enhance its refreshing taste.

For a more substantial meal option, consider pairing Gazpacho with other Mediterranean-inspired dishes.

FAQ

1. What is Gazpacho?

Gazpacho is a traditional Spanish cold soup made from fresh vegetables and bread, typically served during summertime as a refreshing dish.

2. What are some of the ingredients used in making Gazpacho?

Common ingredients used in making Gazpacho include tomatoes, cucumbers, bell peppers, garlic, olive oil and red wine vinegar.

3. Can I customize my own version of Gazpacho with different ingredients?

Absolutely! You can use your favorite vegetables and spices to create your own personalized version of the classic recipe for gazpacho according to your preferences.

4. Is there any special technique involved when preparing Gazpacho?

The preparation process is quite simple but it requires good quality fresh produce that needs to be blended into a smooth texture without over-processing it while also ensuring that the soup maintains its cool temperature before being served chilled or at room temperature.

spanish gaspacho

With countless variations and creative twists available today, Gaspacho has become an international favorite during hot summer days.

Whether you prefer the traditional recipe or experiment with new ingredients, there’s no denying that this Mediterranean classic offers a wealth of health benefits while satisfying your taste buds.

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More Vegan Soups

gazpacho soup

Gazpacho Recipe

This Gazpacho recipe is a must-have for your summertime recipe repertoire. It's easy to make, healthy, and refreshing – perfect for those hot summer days!
5 from 27 votes
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 starter
Calories: 155kcal
Author: SHU-CHUN

Ingredients

  • 1 lb ripe roma tomatoes 450g
  • 3 inch cucumber 90g
  • ¼ tsp garlic finger-tip size
  • cup yellow onion 60g
  • ½ pc red bell pepper 30g
  • ¼ cup panko breadcrumbs
  • 1 tbsp extra-virgin olive oil 15ml
  • tbsp balsamic vinegar 22.5ml
  • ½ cup icy water
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  • Cutting tomatoes into halves and coring them is the first step in preparing the ingredients. Chop the cucumbers into smaller pieces.
  • Place everything in a high speed blender.
  • Blitz it until all ingredients are combined and puréed. (Stir and scrape down the sides half way if needed.) *Note
  • Chill the mixture in the fridge for at least 30 minutes or overnight before serving. Topped with diced cucumbers and extra-virgin olive oil. Enjoy!

Notes

Note: If you like flawless smoothness, feel free to pass it through a fine mesh strainer and discard solids (personal preference, optional because I didn’t 😉).

Nutrition

Serving: 1portion | Calories: 155kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 652mg | Potassium: 615mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1902IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 1mg