Gazpacho (Spanish chilled tomato soup) a classic dish that captures the essence of summertime. With its vibrant colours, fresh ingredients, and delightful flavours, this soup is an absolute crowd-pleaser.
Whether you serve it as a starter, a light lunch, or even a refreshing snack. This Gazpacho / Spanish chilled tomato soup is sure to transport you to the sun-drenched shores of Spain. So, embrace the summer heat, grab your blender, and treat yourself to this chilled culinary delight. ¡Buen provecho!
It’s an ideal summer recipe because you don’t need to turn the oven or the hob/stove on, and as a result, you’ll get a refreshing Spanish chilled tomato soup
Having lived in Spain for 6 years, I have had my fair share of Gazpacho and Spanish Tapas. Where we lived on the South easterly coast, the Gazpacho we had in bars and restaurants was always served simply in a glass, sometimes over ice and with a drizzle of good quality olive oil.
There are lots of Gazpacho recipes on the internet, all varying in ingredients and ‘authenticity’ claims, This recipe is not claiming to be “the most authentic” one on the internet, this is simply a record / homage to how I was first served it in Spain by a spaniard.
The first time I ever tried gazpacho was when our Spanish neighbours from Madrid, who had a holiday home round the corner from us invited us to a barbacoa and tapas. So this Recipe is a tribute to Juan Carlos as this is how he made it for us.
Ingredients you will need to make Gazpacho (Spanish chilled tomato soup):
Tomatoes – Ripe, good quality tomatoes are the most recommended for gazpacho. Try to choose varieties that are grown for flavour not size. If you can get hold of heritage tomatoes great! If not, plump ripe plum or san Marzano tomatoes will work well, as well as juicy cherry tomatoes.
Garlic – If raw garlic doesn’t agree with you, try removing the little green germ from the middle of the clove, (slice the clove in half and remove the green middle) or try replacing it with garlic powder, which is more digestible. Another option is to add roasted garlic, which is milder and sweeter and will add a caramelised flavour.
Extra virgin olive oil – Add less oil if you want the gazpacho to be lighter. ‘Light’ olive oil is also an excellent milder alternative. This one is one of my favourites, from southern Spain too!
Vinegar – Sherry vinegar is the most traditional and commonly used type of vinegar in gazpacho. However, other types of vinegar such as red wine vinegar or apple cider vinegar can also be used.
Flakey Sea Salt – To draw out the liquids from all the chopped vegetables, this starts to ‘break them down’ and makes for a more flavoursome gazpacho with more depth of flavour.
How to make Gazpacho (Spanish chilled tomato soup) :
Start by preparing your garnishes, these can then sit to one side in a bowl whilst you are preparing the main soup ingredients.
I have thinly sliced a 1/4 of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes.
Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
Cut up the rest of the soup ingredients.
**Note I do NOT recommend cutting a cucumber or any vegetable the way Kendall Jenner does… (see picture 6 above) This was just my British sarcasm coming out here. 😀
Add ingredients to a blender and blend until smooth.
Recipe Notes:
Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.
If you prefer a smoother texture, strain the soup through a fine-mesh sieve before chilling.
Making Gazpacho: Frequently asked Questions
Can you freeze Gazpacho?
Yes, you can freeze leftover gazpacho in an airtight container or in freezer bags.
However, keep in mind that the texture may change after thawing, so it is recommended to consume it as soon as possible after thawing.
How long does gazpacho last?
Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.
How to reduce the acidity of the gazpacho.
There are several methods to reduce the acidity of gazpacho. One of them is to add a little sugar or a dash of agave or maple since the sweetness will counteract the acidity.
You can also try adding some bread soaked in water, which acts as a thickening agent and can help balance the flavors.
If the gazpacho is still too acidic, you can dilute it with a little water or low sodium vegetable broth.
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Start by preparing your garnishes; Thinly slice a 1/4 of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes. Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium – high speed until smooth. ***
Chill for at least an hour before serving.
Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!
