Gazpacho is the iconic cold soup from Andalusia in southern Spain — a brilliantly refreshing summer dish made with fresh tomatoes, cucumber, peppers, olive oil and a splash of vinegar. Originally, the ancient recipe contained no vegetables at all — just water, oil and vinegar — but with the discovery of the Americas in the 16th century, tomatoes and peppers transformed it into the vibrant dish we know today.
Ingredients (serves 4)
- 500 g cherry tomatoes (or ripe regular tomatoes)
- 1 cucumber, peeled and roughly chopped
- 1 red pepper, deseeded
- 1 small red onion
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 thick slice of stale white bread, crusts removed
- Salt and pepper
- Cold water (to adjust consistency)
Instructions
- Soak the bread in cold water for 5 minutes, then squeeze out the excess liquid.
- Combine all the vegetables and the soaked bread in a blender. Blitz until completely smooth.
- With the motor running, drizzle in the olive oil. Add the vinegar, salt and pepper.
- Taste and adjust seasoning. Add a little cold water if the soup is too thick.
- Refrigerate for at least 2 hours before serving — it must be very cold.
- Serve in bowls or glasses with garnishes of your choice: diced cucumber, cherry tomatoes, a drizzle of olive oil.
¡Que aproveche! 🇪🇸🍅