Gazpacho was born on the Iberian Peninsula in Spain, it is sometimes also called Andalusian gazpacho. It is a raw, blended vegetable soup. Tomato is typically the star of this dish and only perfectly ripe tomatoes should be used, making this the perfect summer dish. It is served cold and is perfectly refreshing.
Different regions of Spain have their own version. Some make it with fruit, and other vegetables, herbs and spices, the possibilities are truly endless. Today we will focus on a classic gazpacho. You will need a blender to make this soup nice and smooth, if you don’t have a high speed blender I highly recommend the vitamix I adore mine!
My favorite part about gazpacho are the toppings that are typically are served with it like croutons, fresh herbs, cream, olive oil, hard-boiled egg, jamon, green apples, and often a few pieces of the fresh veggies that make up the soup. Little pieces of cucumber, onion, peppers, and even tomato are often used as well. I also love it with some fresh ground pepper. You can use as much or little as you like.
This recipe is quick and easy to make but be sure add the time to chill it properly, serving it cold is essential. Often times in Spain they will serve it in a glass over ice with a straw!
Did you know that tomatoes were brought back to Spain after Christopher Columbus discovered the New World back in 1492?
If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.
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- 6 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine ripened if possible
- ½ green bell pepper
- 1 cucumber
- ½ small white onion
- 1 clove garlic not too big
- 3 inch piece day old bread
- ¼ cup extra virgin olive oil again, quality is important use a Spanish one
- splash Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
- Optional toppings: diced cucumber diced green apple, diced onion, diced pepper, croutons hard boiled eggs.
- Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Soak the day old bread in water, squeeze out, and set aside.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half.
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar, soaked bread and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.