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Traditional Spanish Gazpacho

This traditional Spanish gazpacho is a smooth, cold tomato soup made with ripe vegetables, bread, extra-virgin olive oil, and sherry vinegar. Chill it thoroughly and serve it with finely chopped vegetables for a refreshing finish.
Recipe Developer-Estefania
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Prep Time 10 minutes
Additional time1 hour
Total Time 1 hour 10 minutes

Ingredients

For the Gazpacho

  • 500 g ripe tomatoes halved
  • 1 clove garlic
  • 40 g onion
  • 50 g red or green bell pepper
  • 70 g cucumber
  • 1¼ teaspoons salt
  • 70 ml extra virgin olive oil
  • 30 ml sherry vinegar
  • 3 slices bread torn into pieces
  • 150 ml cold water for blending
  • 150 ml cold water for adjusting the consistency

For the Topping

  • 40 g onion finely chopped
  • 40 g green bell pepper finely chopped
  • 40 g cucumber finely chopped
  • 40 g tomatoes finely chopped
  • 1 tablespoon extra virgin olive oil

Instructions

  • Place the 500 g ripe tomatoes, 1 clove garlic , 40 g onion, 50 g red or green bell pepper, and 70 g cucumber in a blender. Blend until the vegetables begin to break down. 
  • Add the 1¼ teaspoons salt, 70 ml extra virgin olive oil, 30 ml sherry vinegar, 3 slices bread torn, and 150 ml cold water. Blend the traditional Spanish gazpacho for about 1 minute, or until completely smooth. 
  • Pass the gazpacho through a fine-mesh sieve into a bowl to remove the tomato skins and seeds. Stir in the remaining 150 ml cold water until evenly combined and smooth. 
  • Cover the bowl and refrigerate the gazpacho for at least 1 hour, or until thoroughly chilled.
  • Before serving, stir the gazpacho well. Divide it among four small bowls and top with the 40 g onion, 40 g green bell pepper, 40 g cucumber, and 40 g tomatoes. Finish with 1 tablespoon extra virgin olive oil.  

Notes

Choose Ripe Tomatoes: The tomatoes provide most of the flavor, so I use ones that are fully ripe before making the soup. Under-ripe tomatoes can leave the finished gazpacho tasting flat.
Blend Thoroughly: I let the blender run for about 1 minute after adding the bread and olive oil. This helps break down the ingredients and gives the gazpacho its smooth texture. 
Strain for a Finer Finish: Passing the soup through a fine-mesh sieve removes skins, seeds, and any remaining vegetable pieces. For me, this creates the smooth texture that distinguishes this family-style gazpacho. 
Check the Consistency Before Serving: Gazpacho can thicken slightly while it chills. I stir it well before serving and add only a small splash of cold water when it needs loosening.

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 840mg | Potassium: 462mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1228IU | Vitamin C: 39mg | Calcium: 55mg | Iron: 1mg
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