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 as an appetizer before the main meal.
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
- finely chopped bell peppers
Here are some other topping ideas that you might like:
- sliced green olives
- chopped hard-boiled eggs
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.
Spain Gazpacho Recipe
- 1 small cucumber sliced
- 1/4 cup tomatoes chopped
- 1 tbsp chives minced
- 2 tbsp olive oil
- 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 1/2 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.
What’s your favorite recipe for a hot weather? Let me know in the comment section below.
If you make my Andalusian Gazpacho, snap a picture and post it on Instagram with a hashtag #lavenderandmacarons.
I’d love to connect with you on social media. Follow me on: