Gazpacho is the quintessential summer soup! This chilled, raw tomato and vegetable soup from Andalusia, Spain is made with the season\u2019s best fresh produce. This simple gazpacho recipe takes only 15 minutes to prep and is a great way to savour the taste of late summer! It\u2019s easy, delicious and doesn\u2019t require any cooking! Plus it\u2019s a great make ahead recipe, as the vegetables can be chopped up and left to marinade in the fridge overnight. The flavor simply gets even better as it sits!<\/p>\n\n\n\n
Gazpacho: The Refreshing Chilled Tomato Soup from Spain<\/h2>\n\n\n\n
Gazpacho is a traditional tomato-based soup from the Andalusia region of Southern Spain. It\u2019s made with raw, blended vegetables and served chilled as a starter or light course with tapas. Traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, sweet onion, olive oil, vinegar, and often times bread, which can be used to thicken the soup. It\u2019s flavor is refreshing which makes it the perfect thing to make, when the days are hot and fresh tomatoes are at still at their peak.<\/p>\n\n\n\n
How to Make Traditional Gazpacho \u2014 with or without Bread<\/h2>\n\n\n\n
This recipe differs from the traditional Andalusian gazpacho as it contains no bread. Bread gives this traditional Spanish soup a unique texture, and can be added if desired. Simple cut away the crust from a slice of leftover bread (e.g. stale sourdough), then soak it in the vinegar, before adding it to the vegetables for blending.<\/p>\n\n\n
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Gazpacho Ingredients<\/h2>\n\n\n\n
To make this homemade gazpacho recipe, you will need:<\/p>\n\n\n\n
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Ripe tomatoes:<\/strong> Tomatoes form the base of this raw soup so you want to use the best tomatoes you can find. Fresh, ripe and juicy tomatoes are the way to go. The best are vine-ripened plum (roma) tomatoes or heirloom tomatoes. If you can, look for local tomatoes at your farmers market.<\/li>\n\n\n\n
Onion:<\/strong> Sweet and savoury onions are the best choice. I like to use either green onions (the white and light green part), bulbous spring onions or white Vidalia onions. You could also use red onions, as the onion flavor will mellow as the soup chills in the fridge.<\/li>\n\n\n\n
Cucumber:<\/strong> Juicy cucumber adds another layer of fresh flavor. If the cucumber has a tick skin then peel it. For this reason, I like to use thin skinned mini cucumbers.<\/li>\n\n\n\n
Red bell pepper:<\/strong> this Spanish soup wouldn\u2019t be complete without sweet bell pepper. Orange or yellow bell pepper can also be used.<\/li>\n\n\n\n
Garlic:<\/strong> One large clove. More if you like.<\/li>\n\n\n\n
Fresh basil:<\/strong> Adding some fresh basil leaves when serving this soup makes it even more irresistible.<\/li>\n\n\n\n
Olive oil:<\/strong> Good quality extra-virgin olive oil is the way to go.<\/li>\n\n\n\n
Sherry vinegar or red wine vinegar:<\/strong> A small splash of vinegar brings this soup to life.<\/li>\n\n\n\n
Seasonings:<\/strong> Salt, pepper and a pinch of cayenne. The latter being optional, but a great addition.<\/li>\n<\/ul>\n\n\n
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How to Make the Best Gazpacho<\/h2>\n\n\n\n
a) Marinate the Vegetables for Deeper Flavour<\/h3>\n\n\n\n
The most memorable gazpacho I\u2019ve made came with a brilliant tip from a Swiss-German friend: marinate the chopped vegetables overnight. Letting tomatoes, cucumbers, peppers, onions, vinegar and olive oil rest in the fridge gives the flavours time to mingle and deepen. The result? A gazpacho that\u2019s rich, balanced, and far more flavourful than if blended straight away. Even better\u2014leftovers are a bonus. By day three, the flavour is at its peak: vibrant, cool, and incredibly refreshing.<\/p>\n\n\n\n
b) Blend Until Smooth (Then Strain If You Prefer It Extra Silky)<\/h3>\n\n\n\n
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