Gazpacho is the ultimate summer dish for hot weather. It's refreshing and delicious, perfect when entertaining, and incredibly nutritious as a bonus. This traditional Spanish gazpacho is something I always make when cheffing in hot destinations, and I love making it at home during the summertime, too.
This classic gazpacho is one of my summer recipes, and I hope you love it as much as I do!
Ingredient notes
Use ripe, large, juicy tomatoes like Roma tomatoes, Black Krim tomatoes, or Beef Heart tomatoes. Large tomatoes are the best tomatoes for gazpacho, as you have to remove the skins and seeds, and if you use cherry tomatoes, you will be there all day!
Cucumbers (English ones) add freshness and water to gazpacho (cucumbers are 96% water), but we need to remove the skins and seeds. Use a vegetable peeler to remove the tough skin, slice them in half lengthways, and then scoop out the middle seed section by running a teaspoon down it.
Shallot has a milder and sweeter taste compared to white onion, so I prefer to use it in this gazpacho recipe. I also use red bell pepper to add extra sweetness. Add as much garlic as you dare.
Extra virgin olive oil adds a level of richness and fits the flavour profile best. It can be substituted with the likes of avocado oil or odorless oils, but avoid coconut oil.
Fresh herbs are essential; do not use dried herbs in gazpacho. We need both basil and parsley, and try to find Genovese basil if you can. This is the variety that has completely rounded edges on the leaves, with no little points.
I use both sherry vinegar and white wine vinegar as the two tangy components. It might seem odd to add vinegar, but the acidity just lifts everything and really brings out that classic gazpacho taste. Gazpacho originates from Andalusia, Spain, which is famous for its sherry, hence why I recommend using sherry vinegar in gazpacho.
See the recipe card at the bottom of this post for full quantities.
How to make traditional Spanish gazpacho
Put the tomatoes in a bowl of salted, recently boiled water and leave for a few minutes until the skins start to peel off. Remove using a slotted spoon, carefully peel the skin off, and discard it before cutting the tomatoes in half and scooping out the seeds.
Peel and deseed the cucumber and cut into chunks, keeping a handful back for your garnish.
Dice the garlic, then sprinkle over some salt and crush it into a paste using the back of a knife or spoon.
Place the tomatoes in a blender or food processor with the cucumber, bell pepper, sherry vinegar, white wine vinegar, garlic, and half of the basil, plus a generous glug of olive oil and some salt and pepper, and blend until smooth. Chill in the fridge for an hour before pouring into bowls.
Serve gazpacho topped with fresh basil, salt, freshly ground black pepper, and reserved raw vegetable croutons.
How to serve gazpacho
Garnish your gazpacho soup with finely diced cucumber, shallot, red bell pepper, and a drizzle of extra virgin olive oil. You can add croutons, too, if you want to bulk it out a bit more. This cold soup can pair very well with crusty bread.
Hint: Serving gazpacho in white bowls looks beautiful and shows off the vibrant red color. Or if serving cold tomato soup as an appetizer, try putting it in espresso cups!
Wine pairing for gazpacho
Pair gazpacho with a refreshing dry white Spanish wine, such as a Verdejo or Albariño.
Recipe variations
Here are some ways to make this classic gazpacho your own.
- Spicy - add chili pepper flakes to your gazpacho to add some heat.
- Insta-friendly- Edible flowers look so pretty, I like chive flowers in this soup if I have any!
- Creaminess: make the soup creamier by adding avocado while blending.
Try my cucumber gazpacho next!
Storage Tips
Transfer the tomato red pepper soup into an airtight container and store in the fridge after making it. It will keep for 2-3 days.
These ingredients don't stand up well to freezing.
Recipe notes and tips
- If the soup is too thick, consider adding some water, a tablespoon at a time, until you reach your desired consistency.
- Add some ice cubes to skip the chilling time. Bear in mind that ice cubes might alter the taste of this soup and water it down, so don't go overboard.
📖 Recipe
Classic Gazpacho
Equipment
- Blender
Ingredients
- 1 kg tomatoes use a large variety
- 1 cucumber
- 1 shallot
- 1 clove garlic
- 1 red bell pepper
- 1 tablespoon sherry vinegar
- 1 tablespoon white wine vinegar
- 2 tablespoon basil
- 1 tablespoon parsley
- 3 tablespoon extra virgin olive oil
Instructions
- Boil the kettle, and place the tomatoes in a bowl of salted boiling water for a few minutes to loosen the skins.
- Peel the cucumber, cut lengthways, and scoop out the seeds. Cut into chunks, keeping a handful back for your garnish.
- Finely dice the bell pepper and shallot. Keep a small amount back for garnish.
- Sprinkle some salt over the diced garlic and crush it into a paste using the back of a knife or spoon.
- Remove the tomatoes carefully with a slotted spoon, slide the skins off and cut them in half to scoop out the seeds being sure to preserve as much flesh as you can
- Place the tomatoes in a blender with the garlic, cucumber chunks, bell pepper, sherry vinegar, white wine vinegar, half the basil, and a generous glug of olive oil and blend until smooth. Chill in the fridge for an hour.
- Pour the gazpacho into bowls and top with the finely diced shallot, bell pepper, cucumber and some chopped basil and parsley, plus an extra drizzle of olive oil.
- Season to taste and serve.
katrina says
Loved this recipe, so great for summer days!