Classic Spanish Gazpacho

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Cold soup- it sounds like a contradiction in itself, and might seem a bit strange to you. However, on those sweltering days when the thought of getting behind the stove is too much to bear, the chilled Spanish Gazpacho comes to you as a summer savior.

This vibrant Classic Gazpacho is packed with all the goodness of fresh summer produce like tomatoes, crisp cucumbers and sweet bell peppers- a taste of summer you’ll come back to time and again.
WHAT IS GAZPACHO?

Gazpacho is a traditional cold tomato-based soup that originated in the Andalusia region of Southern Spain and is loved for its refreshing and vibrant flavors. The southern Spanish region of Andalusia is incredibly hot during the summer months and the creation of this soup was meant to cool people down and keep them hydrated.

Originally, it is made from a combination of fresh vegetables, all of which are blended together until smooth, then refrigerated until chilled.

INGREDIENTS NOTES
  • Tomatoes: Using ripe, juicy summer tomatoes is the key to making a great gazpacho. Any variety of tomatoes will work well here. Choose the best ones you can find at the farmers market or grocery stores!
  • Cucumber: Adds a refreshing and hydrating element to the soup. I recommend English cucumber since their is no need to peel. If using a different variety of cucumber, peel before blending into the soup.
  • Red Bell Pepper: Adds sweetness and additional red color to this vibrant soup.
  • Onion & Garlic: Aromatics that add depth of flavor.
  • Red Wine Vinegar: Adds a delicious tang and balances out the flavors.
  • Extra-virgin Olive oil: :In addition to adding healthy fats, the olive oil gives a smooth, luxurious texture to the Gazpacho.
  • Salt & Pepper: The two seasonings required to make all the flavors pop!


Here are some other recipes to try this Summer:
WHAT TO SERVE WITH GAZPACHO?

I like to serve the bowl of Gazpacho garnished with some halved cherry tomatoes, diced cucumbers, fresh herbs and a drizzle of olive oil for a little added texture, flavor, and visual appeal.
To round up the meal, serve with slices of crusty sourdough bread and a protein of your choice. It pairs well with any grilled protein, especially fresh fish like salmon, halibut, or shrimp.

HOW TO STORE THE LEFTOVERS?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit over time, so make ahead and keep on hand for easy, no-cook summer meals.

PRO TIPS FOR MAKING THE BEST GAZPACHO:

Here are a few tips to keep in mind while making this Classic Spanish Gazpacho:

  • RIPE TOMATOES ARE THE BEST: Tomatoes are the star of the show- use the ripest tomatoes that are at their peak juicy sweetness during the summer months!
  • ALLOW THE SOUP TO CHILL FOR AT LEAST 2 HOURS: This soup needs to be thoroughly chilled before serving. This allows all the flavors to meld making it more balanced, complex and refreshing.
  • WORK IN BATCHES IF NECESSARY: This recipe makes a lot of soup, so you might need to work in batches depending on the size of your blender or food processor.


If you made this Classic Spanish Gazpacho, I would love to know how it turned out! Please let me know by leaving a comment below.



Classic Spanish Gazpacho Classic Spanish Gazpacho
Author: Happily Cooking
Preparation Time:
Cooking Time:
Cooling Time:
Servings: 4 people
Calories per serving: 216kcal




Ingredients:
  • 1 kg ripe tomatoes, roughly chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2-3 cloves of garlic, peeled
  • 1 small red onion, finely diced
  • 1/4 cup extra virgin oil, plus more for serving
  • 2 Tablespoons sherry vinegar (or red wine vinegar)
  • Salt, to taste
  • Black pepper, to taste
  • Crusty Bread, for serving

Instructions:
  1. Place the tomatoes, cucumber, red onion, garlic, olive oil, vinegar, salt and pepper in a blender, and blend until completely smooth. You might need to work in batches if your blender isn’t large enough.
  2. Taste and adjust the salt and pepper as required.
  3. Cover and refrigerate until cold for at least 2 hours or overnight.
  4. Serve the gazpacho cold in bowls or cups. Garnish with halved tomatoes, chopped cucumbers, fresh herbs and a generous drizzle of olive oil. Enjoy with crusty bread!

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