Gazpacho
A chilled Spanish tomato soup that's bright, acidic, and deeply savory. Blended raw vegetables with olive oil—no cooking, pure summer.
Instructions
0/4- 1
Combine tomatoes, bread, garlic, vinegar, and water in a blender. Pulse until chunky—don't overwork it to a slurry.
- 2
Add cucumber and red pepper. Pulse 3–4 times until you see texture, not purée.
- 3
Pour into a bowl. Drizzle in olive oil while stirring gently. Season with salt and pepper.
- 4
Chill for at least 1 hour, preferably 4+. Taste and adjust vinegar and salt before serving.
Nutrition per serving
Chef's Notes
Use the ripest, most flavorful tomatoes you can find—this lives or dies on tomato quality.
Stale bread acts as a natural thickener and adds body; fresh bread turns to mush.
Don't over-blend. Gazpacho should have texture and tooth, not be a smooth pucker.
Cold is essential—chill your bowl and serving glasses too if you're being serious.
Serve with a drizzle of good olive oil, croutons, and finely diced cucumber and pepper on the side.
About This Dish
Gazpacho emerged in Andalusia as a peasant soup—bread, oil, tomatoes, and water mixed by hand to make raw vegetables stretch. Modern versions hit their stride in the 17th century once tomatoes arrived from the Americas. In Spain, every family's version is slightly different; this is the straightforward tomato approach.