Gazpacho is a cold, blended soup of raw tomatoes, bread, olive oil, and vinegar, native to Andalusia in southern Spain. You make it by pureeing ripe tomatoes with cucumber, pepper, garlic, soaked bread, olive oil, and sherry vinegar, then chilling it thoroughly before serving.
It grew out of a laborer's dish, a way to stretch stale bread and whatever vegetables were on hand into something that could survive brutal Andalusian summers without a stove. The bread thickens it, the olive oil rounds it out, and the vinegar keeps it sharp.
What Actually Matters
The soup needs real chilling time, at least 2 hours, ideally overnight, for the flavors to marry and the texture to settle into something silky rather than raw and separated. Straining through a fine mesh sieve after blending is what gives restaurant-quality gazpacho its velvet texture instead of a grainy one. Skip the strain and you'll taste tomato skin and seed grit in every spoonful.
Gazpacho Andaluz Recipe
Serves 4. Prep time: 20 minutes, plus 2 hours chilling. Cook time: none. Total time: 2 hours 20 minutes.
- 2 pounds ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 small garlic clove
- 2 ounces stale white bread, crust removed, torn into pieces
- 1/3 cup extra virgin olive oil, plus more for serving
- 2 tablespoons sherry vinegar
- 1 teaspoon kosher salt
- 1/2 cup cold water, more as needed
- Soak the bread in a splash of water for 5 minutes, then squeeze out excess liquid.
- Combine the tomatoes, cucumber, bell pepper, garlic, and soaked bread in a blender.
- Blend until smooth, then add the olive oil, vinegar, and salt. Blend again until fully emulsified.
- Thin with cold water to a pourable soup consistency.
- Strain through a fine mesh sieve, pressing on the solids to extract as much liquid as possible.
- Chill for at least 2 hours, ideally overnight.
- Taste and adjust salt and vinegar before serving. Serve very cold with a drizzle of olive oil.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 190 |
| Protein | 3g |
| Fat | 14g |
| Carbohydrates | 15g |
This is a calculated estimate, not lab-verified nutrition data.
Tips, Variations, and Storage
Use the ripest tomatoes you can find, this soup has nowhere to hide a mediocre tomato. Some cooks add a splash of cumin or a diced hard-boiled egg on top. It keeps in the fridge for up to 4 days in a sealed container, and it does not freeze well.
Frequently Asked Questions
Do I have to peel the tomatoes?
No, straining after blending removes the skins for you.
Can I make it without bread?
You can, but the bread is what gives gazpacho its body. Without it you get a thinner, more watery soup.
Is gazpacho served hot or cold?
Always cold. It's meant to cool you down, not warm you up.
What's the best tomato for gazpacho?
Vine-ripened summer tomatoes at peak season. Out of season tomatoes will give you a flat result.
Can I make it ahead for a party?
Yes, gazpacho actually improves after a day in the fridge.
More from Wine Drop Cookery
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Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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