Gazpacho (Chilled Spanish Soup)

Beat the heat this summer with Gazpacho, a light and refreshing chilled Spanish tomato soup that only takes 15 minutes of hands-on time.

This Gazpacho Recipe is My Favorite Summer Soup!

The first time I tried gazpacho was at a baby shower at a small Spanish restaurant. I took my first sip of this chilled tomato soup and was immediately hooked! Since then, I’ve traveled to Spain and savored this recipe in the Spanish heat and loved it even more. Its light, complex, herbal flavor is so refreshing, and the chill helps cool me down as temperatures start to rise. Plus, it only takes 15 minutes to pull together.

Gazpacho is a flavor-packed chilled tomato soup from the southern Spanish region of Andalusia; however, it’s super popular throughout Spain and Portugal, and there are millions of gazpacho variations.

In the US, most people are familiar with tomato gazpacho, but in Spain, people also enjoy watermelon gazpacho, a chilled almond soup called ajo blanco, and another chilled tomato soup made with eggs and ham called Salmorejo. They are all equally delicious and worthy of your summer dinner rotation.

Gazpacho Ingredients

As far as gazpacho ingredients, let’s just agree right now that no two gazpacho recipes are the same. But most, including my recipe, have these essential ingredients listed below. I like to finish my gazpacho with a good drizzle of extra virgin olive oil and a garnish of fresh mint and cilantro.

• Tomatoes. About 2 pounds of ripe tomatoes
• Cucumber. I like to use English cucumber, which is seedless and somewhat sweeter. You can also use Persian or Kirby cucumbers, which are typically used in Spain.
• Green bell pepper adds a vegetal depth to the soup.
• Onion. I used green onion, both whites and green parts, roughly chopped. Save a little to garnish the soup just before serving.
• Celery. Celery is not traditionally used in this soup, so it is optional, but I do think it adds a refreshing flavor and lightens the soup. 1 celery rib is all you need.
• Garlic cloves. I only use 2 and they had just right amount of spice.
• Bread. Use stale white bread and trim the crust off. The bread is typically soaked in water until soft, then squeezed to dispose of excess water. If you want a low-carb gazpacho soup, you can omit the bread.
• Extra virgin olive oil provides the finishing touches. I prefer to use Spanish Hojiblanca olive oil because it has a nice fruity flavor and a peppery finish.
• Sherry vinegar. Vinegar de Jerez is typically used to make gazpacho in Spain, but if you can’t find it, you can use a red wine vinegar.
• Seasoning. You can certainly stick only to salt, pepper, and ground cumin, which is a popular ingredient used more in the south of Spain. If you like a little spice, add a pinch of cayenne pepper.
• Herbs for garnish. I like to use a little chopped fresh mint and cilantro. Again, this is a personal preference, and totally optional.

How to Make Gazpacho

• Soak the bread. Place the bread in a large bowl and cover with 1/2 cup of water. Let it soak, then squeeze out all the liquid. Set aside.
• Blanch and peel the tomatoes. Simply put the tomatoes in a pot of boiling water and boil for about 40 seconds or so, then take them out with a slotted spoon and let them sit to cool for a minute. When they are cool enough to handle (but not fully cooled), you can easily peel the skin off.
• Puree. Put the tomatoes, veggies, bread, and seasoning in a food processor or blender and puree until you reach your desired texture (some like a very smooth and creamy gazpacho, while others like some texture). Taste and adjust seasoning.
• Chill. Transfer the gazpacho to a large glass container or mason jar (or several smaller jars) and tightly close. Chill in the fridge for 1 hour or overnight.
• Serve with crusty bread, or go the extra mile with Spanish Tuna Empanadillas.

Pro Tips for Making Gazpacho Soup

I learned from Clifford Wright, a James Beard Award-winning Mediterranean food scholar, that gazpacho actually originated as a “poor man’s food” consumed by laborers in the vineyards and olive plantations.

It consisted mainly of stale or leftover bread, water, and olive oil, all pounded in a wooden bowl. Based on what was available, leftover fragments of vegetables were added and pounded through with the liquid. Not so fancy, but absolutely delicious! Today, I recommend the following:

• Best Tomatoes: When I was researching, testing, and developing this recipe, I discovered that Roma tomatoes are commonly used for this soup, but I have made this recipe with many types of tomatoes, and they’ve all worked beautifully. Use whichever tomatoes you prefer as long as they are ripe and flavorful. Good tomatoes will be fragrant, plump, and heavy for their size. You can even use a combination of different tomatoes to add interest to your soup.
• Use the best ingredients you can find. Select English cucumbers with smooth skin and examine the herbs well. The leaves should be bright green with no blemishes. And lastly, use the best extra virgin olive oil you can find.
• Stale or day-old bread. You do need to use bread that is at least one day old here. If possible, choose a quality artisan crusty bread you like; it does make a difference in how the gazpacho soup tastes.
• Allow time for the soup to chill! For a more developed flavor, chill the tomato gazpacho for a couple of hours before serving. You can make it ahead of time and chill it overnight, if you like. I like to use an air-tight glass container or even canning jars like these.

What to Serve with Gazpacho?

For the perfect summer lunch or light supper, serve tomato gazpacho in bowls, topped with a drizzle of extra virgin olive oil and a few fresh herbs.

If you’re having friends and family over, serve it with Spanish tapas like Boquerones (Marinated Anchovies) and Pan con Tomate, and a bright Avocado and Tuna Salad.

To make it a feast, don’t forget refreshing Spanish drinks like Tinto de Verano, White Sangria, or Red Sangria. Finally, is it really a party without Paella?

How to Store Gazpacho

• Make Ahead: The longer gazpacho sits the more the flavors develop, which means it’s a great make-ahead option for parties and gatherings. You can make it 1 to 2 days before you want to serve it.
• Leftovers: Gazpacho will keep in a tightly sealed container in the fridge for up to one week.
• To freeze gazpacho: You can freeze it for up to 6 months. Puree the soup well so it is smooth, then transfer to freezer-safe jars or containers.

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*This post was recently updated with new information and media for readers’ benefit.