I love to make this easy gazpacho soup in summer! It’s delicious, healthy, filling, thirst quenching, quick & easy to make and just yummy! So I thought I’d share this chilled gazpacho soup recipe straight from Andalusia with you.
Convert the way you think about tomatoes, from salad vegetable to a summer drink! Change the way you think about cold soup, from dubious to delicious! Switch your ideas and make this Spanish gazpacho soup for breakfast, lunch, or as a starter before any meal.
Basic Gazpacho Soup Recipe
The basics of gazpacho soup are so simple. All you’ll need is 4-6 tomatoes, 1/2 a Spanish sized cucumber (or a third of a Dutch one), 1/2- 1 Spanish green pepper depending on preference, 1 clove garlic, several dashes of olive oil, good dash of white wine vinegar and some chilled water or ice. Plus salt and pepper of course.
You can also make homemade gazpacho with onion, in which case you just need to add a quarter of an onion, preferably a sweet variety. I prefer to make it without the onion. Some people choose to leave out the cucumber! You can basically juggle the ingredients to create the flavour you want.
Remove any of the hard bits from the heart of the tomatoes and then roughly chop them and add to the blender. You can remove the skins if your blender isn’t very strong – or if you just prefer to make the soup smoother.
I usually do peel the tomatoes when I can be bothered because my blender isn’t so wonderful and removing the skins gives the gazpacho a better texture.
The best option would be to use a super powerful blender which will blend the skins to a smooth liquid.
Chop up the rest of the ingredients, removing the heart and stem from the green pepper and peeling the cucumber before chopping. Add a good teaspoon of salt to the blender.
Blend all the vegetables together with the olive oil and vinegar.
Taste the gazpacho and adjust the oil, salt, vinegar etc. to taste.
When you’ve got a zingy flavour, add some chilled water to dilute the gazpacho.
Like so many Spanish recipes, gazpacho is inherently salty in flavour and you may find, if your gazpacho lacks a bit of character, that by simply adding more salt you can give it back its zing.
You can serve the gazpacho in a glass, as a drink, or in a bowl with a spoon, accompanied by finely chopped cucumber, green pepper and seedless raisins.
Traditionally gazpacho can also be served with sliced apple but I prefer chopped vegetables!
Serve very cold and enjoy!
Delicious gazpacho served chilled in summer!
10 minPrep Time
10 minTotal Time
- 4 large tomatoes
- 1/2 Spanish cucumber or 1/3 Dutch cucumber
- 1/2 green pepper or more depending on preference
- 1 small garlic clove
- 1/2 cup of extra virgin olive oil
- dash of white wine vinegar
- water or ice
- Chop the vegetables and put the tomatoes, cucumber, pepper, (onion if using,) garlic, salt, pepper and olive oil into a blender.
- Blend until completely smooth.
- Add vinegar to taste and check the flavour, adjusting the other ingredients if necessary.
- Finally add some ice or chilled water and blend until smooth.
- Serve in a glass as a drink or in a bowl accompanied by finely chopped cucumber, green pepper and some raisons.
Some people love to serve gazpacho with chopped apple. Personally I prefer finely chopped veggies like cucumber and green peppers, topped with seedless raisins.
Make sure you serve your gazpacho very cold, chilled from the fridge is much nicer than just a bit cool!
If you liked this recipe, check out this chilled cucumber soup recipe.