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In a hot weather there's nothing better than a bowl of cold fresh soup. This Spain Gazpacho recipe uses simple ingredients and requires zero cooking time. Just blend it, chill and serve.
Spanish Gazpacho Recipe
For me, there are few soups that are screaming summer. Those are Russian Okroshka Soup and Spanish Gazpacho. While I grew eating Okroshka quite often, Gazpacho I discovered for myself only in my student years.
Maybe because it doesn't require cooking time or because it's made of juicy and fresh seasonal vegetables, but one thing is for sure,Spanish Gazpacho soup has become one of my absolute favorite summer recipes. So easy to put together and so delicious.
So what is Gazpacho
Gazpacho is a creamy tomato soup that originated from Southern region of Spain - Andalusia. It usually has a smooth texture and served cold or at room temperature.
Spain Gazpacho recipe is refreshing and filling. It can be served for lunch during hot and humid summer days or asan appetizer before the main meal.
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Hint - my Spanish Chicken with Rice or Libritos de Lomo would be a good choice for an entry, especially if you decide to make a Spanish-inspired dinner. Just saying🙂
While you can make Gazpacho all year round, it tastes best in summer when tomatoes are lush and flavorful.
What to serve with Gazpacho
Gazpacho is usually served with a variety of toppings. Most traditional ones are:
- chopped tomatoes
- cucumbers
- finely chopped bell peppers
- herbs
Here are some other topping ideas that you might like:
- sliced green olives
- capers
- ham
- chopped hard-boiled eggs
- corn
Along with Gazpacho I like serving grilled bread. You can simply rub it with a garlic or spread it with olive tapenade.
How to make Gazpacho
To make the best Gazpacho ever, you have to use the freshest and ripest tomatoes. Heirloom, beefsteak tomatoes are my first choice. When I made this recipe I couldn't find either of those, so I picked quality plum tomatoes. When choosing your tomatoes, smell them. They should be very flavorful.
Start off with making a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and remove the skin. At this point it should come out easily.
At the same time place a slightly stale bread in a bowl with cold water and let it sit for about 10 minutes until bread softens. Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
Roughly chop the tomatoes, cucumber, remove the seeds and chop red bell pepper.
Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
At this point Spain Gazpacho recipe is ready. You chill it in a refrigerator for 30 minutes or serve at room temperature topped with chopped cucumbers, tomatoes, chives and a drizzle of olive oil.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
For a quick overview of the recipe, please check out Spanish Gazpacho Soup web-story.
Recipe
Spain Gazpacho Recipe
Spanish Gazpacho recipe is super refreshing and ideal for hot and humid summer days. It requires zero cooking time. Just blend it, chill and serve! Perfect for lunch or appetizer before the main meal.
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: Spanish
Prep Time: 15 minutes minutes
Inactive: 15 minutes minutes
Servings: 4
Calories: 236kcal
Author: Iryna Bychkiv
Ingredients
To Garnish
- 1 small cucumber sliced
- ¼ cup tomatoes chopped
- 1 tablespoon chives minced
- 2 tablespoon olive oil
Instructions
Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
At the same time place a slightly stale bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
Adjust the seasoning if needed.
Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.
Video
Nutrition
Calories: 236kcal | Carbohydrates: 20.5g | Protein: 4.1g | Fat: 17.6g | Saturated Fat: 2.5g | Sodium: 350mg | Potassium: 697mg | Fiber: 3.5g | Sugar: 11.9g | Calcium: 50mg | Iron: 1.8mg
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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Reader Interactions
Comments
Rebecca says
I made this last year when my garden was ripe. I am about to enjoy it again. It was so good and fresh. I loved hearing about Ronda, as I spent 5 weeks there in 2017. My favorite place ever. Planning to go back in the new year. Thank you.Reply
ignacio ayestaran says
Gazpacho doesn't have any bread as an ingredient; but salmorejo does. They are similar in many ways but the bread is the main difference. Salmorejo consists usually of just tomatoes, garlic, bread, olive oil and salt. Toppings usually consist of small pieces oj jamon serrano and chopped hard boiled egg.
Reply
Justin says
Absolutely delicious and so easy to make. Thank you for this great recipe!Reply
Iryna says
Justin, thank you so much for sharing! I'm happy you liked this recipe!
Reply
Mashka says
Yummy!
Reply
Iryna says
Thank you:)
Reply