Authentic Spanish Gazpacho Recipe

Food Description

Gazpacho is the taste of Spanish summer in a bowl. Well, I say bowl, but really you’re more likely to find this particular cold soup served in a glass! Throughout southern Spain, this traditional tomato soup is treated like an old-school vegetable juice and drunk alongside tapas dishes or standalone as a super-light lunch. 

Every bar and restaurant has their own secret recipe, and so does every granny in town! But the real secret to a good gazpacho is that you have to make it in summer. All of the ingredients are at their best at this time of year, and this recipe really celebrates the flavor of seasonal veggies. 

A chilled gazpacho is the perfect antidote to a hot day, and its simple preparation means you don’t even have to turn on a stove! Make it in 15 minutes flat and serve it as an appetizer or light lunch. If you want to eat it from a bowl, feel free to add on whatever toppings you like best. I prefer some fresh slices of green granny smith apples, but some other great options are fresh cucumber, chopped hard-boiled egg or even roasted almonds!

Course: Appetizer 

Cuisine: Spanish

Keywords: Gazpacho, Tomato Soup, Summer Recipes

Prep Time: 10 mins

Cook Time: 5 mins

Servings: 4

Ingredients

  • 2 pounds ripe Roma tomatoes, halved and cored (but skins left on)

  • 1 green Italian pepper (or a green bell pepper in a pinch), cored and roughly chopped

  • 1 small cucumber, peeled and roughly chopped

  • ½ small red onion, peeled and roughly chopped

  • 1 clove of garlic, peeled and core removed

  • ¼ cup good-quality extra virgin olive oil

  • 2 tablespoons sherry vinegar

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • Salt, to taste

Instructions

  1. Place the tomatoes, pepper, cucumber, onion and garlic in a blender or a food processor. Puree at high speed until the mixture is well-combined and smooth. 

  2. Add the paprika, cumin, vinegar and a pinch of salt. On a low speed, gently start to blend, and slowly pour in the olive oil until combined. 

  3. Taste and adjust the salt and vinegar if necessary. If the soup is too thick, you can add some cold water and quickly blend. 

  4. Keep in the refrigerator for at least 2 hours before serving. Serve chilled, either in a glass or in a bowl topped with more extra virgin olive oil and fresh granny smith apple slices.