Tomato gazpacho soup is a Spanish summer classic. Full of fresh vegetables, this refreshing appetizer can be served in a bowl or glass.
If you find yourself with a bounty of ripe tomatoes, try this easy no-cook gazpacho. It’s quick to prepare, uses simple summer produce, and is best served well chilled.
About gazpacho
Gazpacho Andaluz, commonly called tomato gazpacho, is a traditional Spanish chilled soup made from raw, blended vegetables. Originating in Andalusia, it’s a popular, cooling starter during hot weather.
Core ingredients
The classic gazpacho uses ripe tomatoes, cucumber, onion, garlic, green pepper, stale bread, vinegar, olive oil, salt and pepper. These pantry staples combine into a bright, flavorful soup that varies slightly depending on the produce you use.
Served cold
Gazpacho is always served cold. Chill it thoroughly before serving for the best flavor and texture.
How to serve
Serve gazpacho in bowls or glasses. In Spain it’s often presented in glasses or small cups as an elegant appetizer. For garnish, add a drizzle of extra virgin olive oil and a sprinkle of finely diced cucumber or pepper.
How to make gazpacho soup
Combine all ingredients in a blender and process until smooth. Adjust salt, vinegar and olive oil to taste, then chill. If you prefer a silkier texture, strain the soup through a sieve, though a high-powered blender will often make straining unnecessary.
Peeling tomatoes is optional. If your blender handles skins well you can leave them on. If you do peel, blanching is a simple method: score an X on the tomato bottoms, dip briefly in boiling water, then transfer to cold water and slip off the skins.
Tips for a great gazpacho
- Adjust ingredient amounts to your taste. Freshness and ripeness of vegetables influence the final flavor, so season to suit.
- Season liberally. Start with about ¼ teaspoon salt and taste—add more vinegar, oil or salt if needed.
- If you’re short on chilling time, serve over large ice cubes added just before serving so the soup stays cold without diluting quickly.
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Tomato Gazpacho Soup
Ingredients
- 2.2 pounds Ripe Tomatoes (1kg)
- 1 Cucumber (7oz/200g)
- 1 Small Onion
- 1 Green Italian Pepper (2.5oz/70g)
- 2 Small Slices of Sourdough Bread
- 2 tbsp Apple Vinegar
- 2 tbsp Extra virgin olive oil
- ¼ tsp Salt
- 1 Garlic Clove
- ¼ cup Water
- A Pinch of Black pepper
Instructions
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Optional: Bring a pot of water to a boil. Score an X on each tomato, plunge them briefly into boiling water until the skins start to loosen, then transfer to cold water. Once cool, peel and dice the tomatoes. If you keep the skins, skip this step.
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Cut the vegetables and bread into chunks and place them in a blender. Process until smooth, about 1–1½ minutes. Taste and adjust salt, vinegar and olive oil.
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Chill and serve in glasses or bowls. Garnish with a drizzle of olive oil and finely chopped vegetables if desired.
Notes
- Choose large ripe tomatoes for easier peeling and better yield; small tomatoes can be harder to process and may waste more flesh.
- Use garden or English cucumber—either works well.
- For the bread, Spanish or French-style bread is suitable; use a few slices of stale or toasted bread for thickening.
- Extra virgin olive oil is preferred for flavor. If unavailable, use regular olive oil but avoid neutral vegetable oils.
- Chilling time is not included in prep time. If short on time, add large ice cubes right before serving, noting they will dilute the soup as they melt. Ideally chill at least 1 hour or overnight for best flavor.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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