Name: Authentic Gazpacho: Andalusian Cold Drink (No Bread)
Prep time: 15 min
Ingredients: 1 kg ripe juicy tomatoes; 1/2 cucumber (peeled); 1/4 onion (optional); 1 garlic clove (optional); 1 small sweet green pepper; 6 tbsp extra virgin olive oil; 5 tbsp sherry vinegar or red wine vinegar; salt (to taste); cold water (to blend)

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Gazpacho is a delicious cold soup and drink made of raw tomatoes and other summer vegetables. It’s fresh, rich, super refreshing and it comes together very quickly. It’s perfect for the summer!

I shared a story on my Instagram about it and I got tips from many of you on how to make it the authentic way so here I am sharing how it’s made! It’s common to see bread in gazpacho recipes, but actually there is no bread in it. That’s why it’s often confused with salmorejo, a similar soup that has bread.

There are of course so many variations and ways of making it and ever family will have their version, some don’t add onions, garlic some don’t add cucumbers and so on.. just experiment to find the version you like best!

Gazpacho – Where is it from?

Gazpacho is a traditional Spanish dish known for its refreshing qualities, making it a perfect dish for hot summer days. It originates in the southern region of Spain called Andalusia.

Historically, gazpacho was a staple for field laborers who needed a refreshing and nourishing meal during the scorching summer months. The ingredients were simple and locally sourced, reflecting the agrarian lifestyle of the region. That’s the beauty of this dish, it’s super simple, made with few ingredients, but full of flavour!

Gazpacho Ingredients

The beauty of gazpacho lies in its simplicity and the quality of its ingredients. To make an authentic gazpacho, you’ll need the following

Ripe tomatoes: Tomatoes are the star of gazpacho, providing a rich, slightly sweet, and tangy base. Ripe, juicy tomatoes are essential for the best flavor. Usually heart shaped tomatoes are used but you can just use the best ones you can find at your farmers market or grocery store.
Cucumber: Cucumber adds a refreshing and cooling element to the soup, balancing the acidity of the tomatoes.
Onion: Not everyone adds onion. I like to use it as it brings a subtle sharpness and depth of flavor but if you’re not a fan of raw onion, you can skip it.
Garlic clove: Same thing with garlic, a small amount of garlic adds a distinctive bite and aromatic complexity but you don’t have to add it.
Green pepper: Green pepper contributes a slight bitterness and enhances the overall freshness of the dish.
Extra virgin olive oil: A crucial component, olive oil adds a luxurious texture and a fruity, peppery flavor that is quintessentially Spanish.
Sherry vinegar or red wine vinegar: Vinegar provides acidity, which brightens the flavors and adds a tangy finish.

Gazpacho step by step instructions

Prepare the Vegetables:

Tomatoes: Chopp the ripe tomatoes into quarters.
Cucumber: Peel the cucumber and cut it into large chunks.
Green Pepper and Onion: Remove the seeds and stem from the green pepper, and cut it into chunks. Remove the skins from the onion and cut it into similar-sized pieces.
Garlic: Peel the garlic clove.

Blend the vegetables:

Place all the prepared vegetables (tomatoes, cucumber, green pepper, onion, and garlic) into a blender.
Add the extra virgin olive oil, sherry vinegar (or red wine vinegar), and a pinch of salt.
Blend the mixture until you achieve a smooth consistency. If the mixture is too thick, add a splash of cold water. The amount of water needed can vary depending on the juiciness of the tomatoes. Remember, gazpacho should be liquid and refreshing, not overly thick, so adjust the consistency accordingly.

Strain the Gazpacho:

Pour the blended mixture through a sieve or fine mesh strainer into a large bowl or pitcher. Use a spoon to press the liquid through, ensuring you remove the skins, seeds, and any remaining solids. This step ensures a smooth and silky texture for your gazpacho.

Chill and Rest:

Cover the bowl or pitcher and place it in the refrigerator. Let the gazpacho rest for at least 30 minutes to 1 hour, or until thoroughly chilled. This resting period allows the flavors to meld and deepen.

Serve:

When ready to serve, give the gazpacho a good stir. Pour it into glasses or bowls. You can granish it with a slice of cucumber or a drizzle of extra virgin olive oil.

Gazpacho vs Salmorejo

While gazpacho is a well-known Spanish dish, it is often confused with another Andalusian favorite: salmorejo. Both dishes are cold tomato-based soups, but they have distinct differences.

Gazpacho is a light, refreshing drink with a thin consistency. It typically includes a variety of vegetables like tomatoes, cucumbers, peppers, onions, and garlic, which are blended with extra virgin olive oil, sherry vinegar and salt. The soup is usually served chilled in a glass and can be garnished with diced vegetables, croutons, or a splash of additional olive oil.

Salmorejo, on the other hand, is a thicker and richer soup. The key difference lies in the use of bread. Salmorejo includes stale bread blended with tomatoes, garlic, olive oil, and vinegar, creating a creamy and velvety texture. This soup is traditionally garnished with hard-boiled eggs and jamón serrano.

Serving Suggestions for Gazpacho

In a glass with cucumber: Serve gazpacho in a glass with a slice of cucumber for a refreshing drink. You can also serve it in small glasses or shot glasses for a fun and casual appetizer.

Topped with fresh vegetables: Add a variety of finely diced vegetables on top of the gazpacho for added texture and flavor. Common toppings are diced cucumbers, red or green peppers, tomatoes, and onions.

Croutons: Top your gazpacho with homemade croutons for a little crunch. Simply cube some stale bread, toss it with olive oil and your favorite seasonings, and toast until golden and crispy.

A drizzle of olive oil: A an extra drizzle of high-quality extra virgin olive oil just before serving can add a luxurious finish to the soup, enhancing its richness and flavor.

As a Tapa: In Spain, gazpacho is often served as a tapa. Present it in small glasses or shot glasses for a fun and casual appetizer. This is a great way to offer gazpacho at a party or gathering.

Health benefits of gazpacho

In addition to being delicious, gazpacho has several health benefits. It contains a lot of fresh vegetables, so it is high in vitamins and antioxidants. Vitamin K, potassium, folate, and vitamin C are all abundant in tomatoes. They also contain lycopene, an antioxidant that has been connected to a host of health advantages, such as a lower risk of cancer and heart disease.

Cucumbers are a source of vitamins K and C and numerous essential minerals, as well as being low in calories and high in water.

The immune-stimulating qualities of garlic are well-known, while green peppers provide a good supply of vitamins A and C.

Extra virgin olive oil in rich in monounsaturated fats and antioxidants, and it’s a heart-healthy fat that helps lower inflammation and fend off chronic illnesses.

Gazpacho variations and similar recipes

Ajo blanco – it is another Spanish cold soup made with bread and almonds.

Salmorejo – a similar soup made with tomatoes. The main difference is the addition of bread that’s blended with tomatoes, garlic, olive oil and vinegar.

Fruit gazpacho – while not traditional there are many variations of gazpacho, such as watermelon gazpacho, melon gazpacho and other fruits like strawberries, cherries and more.

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