Gazpacho is a Spanish cold soup that is made with vegetables, olive oil, vinegar and spices. It is generally served chilled and is usually eaten at room temperature. Gazpacho is a popular dish in the Mediterranean region, but can also be found in other countries such as Mexico and Peru.
Combined with a few other ingredients, like olive oil and garlic, one of the ingredients of gazpacho (cold) is the traditional Spanish ingredient “pimiento de piquillo” which is a type of pepper. It has a very mild and sweet flavour that can be used as a substitute for the traditional “pimiento” which is a type of red or black pepper.
Gazpacho (in Spanish “Gazpacho” or “Gazpachada”) is a cold Spanish soup, made of raw vegetables, olive oil and vinegar. The ingredients are always chopped into small pieces. It is traditionally served cold, but may also be served at room temperature with a garnish of parsley or mint.
This Summer, Delicious Gazpacho Is The Cold Soup You Need!
Are you looking for a delicious summer dish? Gazpacho de Espana is a must-try for you.
This light and delicious soup is made with blended fresh raw veggies, a little oil, vinegar, and a few spices and served chilled.
Our gazpacho recipe is loaded with tomato and green pepper – and don’t forget to include the bread!
One dish of gazpacho is on its way!
Gazpacho is a Spanish soup from the south. With the hot weather in Andalusia throughout the summer, gazpacho is a refreshing and light lunch that will help you cool down.
Lisa spent some time in Spain and was a huge fan of gazpacho – it did exactly what it was intended to do! Even though we now live in North America, we still like making it during the hot summer months.
Recipe Tips & Substitutions
Here are some suggestions and alternatives to think about before making this gazpacho soup:
- Because this is how we learnt to prepare it in Spain, we use a piece of stale white bread that has been soaked in water. It thickens the soup and provides a bit extra nutrition to the dish. If you don’t like bread, you may leave it out – but don’t forget to leave out the two tablespoons of water in the soup.
- It will be simpler to mix the soup if the veggies are chopped into tiny bits, but don’t bother about chopping everything evenly. Simply cut it up.
- It’s critical to drain the soup after blending it through a sieve with tiny pores. This manner, any remaining skins or seeds are caught, and you’re left with a smooth soup.
Green peppers are among the veggies in our gazpacho.
Step-by-Step Instructions for Making Gazpacho
If you wish to make this gazpacho soup, the recipe card with precise ingredients and quantities may be found at the bottom of this article.
Follow the recipe process pictures in this section if you want to get visuals for each step.
You’ll be able to watch how we create our gazpacho and replicate it at home this way!
Take out all of the components.
To begin, gather all of the ingredients for this chilled Spanish soup.
Roma tomatoes, half of a green bell pepper, a third of a cucumber, a stale white bread slice, a big garlic clove, salt, extra virgin olive oil, and white wine vinegar are among the ingredients. The bread will be soaked in the water dish.
Soak the bread in water for a few minutes.
Soak the stale bread in water in a dish. Squeeze out the liquid and put it aside after it has softened.
Prepare the veggies by cutting them up.
All veggies should be washed. Remove the tomato stems, as well as the bell pepper seeds, from the cucumber.
After that, chop everything up into tiny pieces. Also, peel the garlic clove and cut it up or use a garlic press to press it.
In a blender, combine all of the ingredients.
In a large blender, combine the cut-up vegetable pieces and smashed garlic. Add the soaked bread, olive oil, white wine vinegar, salt, and water to the mix as well.
Combine the veggies in a blender.
Blend everything together for about 2-3 minutes, or until the sauce is completely smooth and free of lumps.
Using a sifter, strain the soup.
To remove any remaining seeds or skin, strain the soup into a dish using a sifter.
Capture any seeds or skin fragments.
Make sure it’s a sifter with tiny holes in it to catch any little seeds or skin fragments.
Put the soup in the refrigerator.
Refrigerate the gazpacho bowl for at least two hours after covering it with a lid or cling film.
If you use ice cubes, the soup will become excessively watery; instead, allow enough time for the soup to chill.
With a little oil, cucumber, and chopped parsley, we presented our gazpacho!
Before serving, top the cooled soup with chopped parsley, vegetable pieces, pepper, and/or a drizzle of olive oil.
Refrigerate leftover gazpacho in an airtight container or dish. If it separates, give it a brief swirl before transferring it to serving dishes. It should be consumed within 4-5 days.
What exactly is gazpacho?
Gazpacho is a chilled soup prepared with blended fresh vegetables, olive oil, and a few seasonings.
What is the origin of gazpacho?
Gazpacho as we know it now originated in Andalusia, in the south of Spain. Gazpacho, however, has been referenced in Greek and Roman history before it was made famous by Spain.
What is the flavor of gazpacho?
Gazpacho nearly tastes like Italian bruschetta in a bowl because to the fresh tomato, bread, and vinegar. On the palate, it’s light and pleasant.
What’s the deal with gazpacho being served cold?
Gazpacho is served chilled to represent its origins in a hot climate. The soup’s coolness is intended to keep you cool on a hot Spanish day. Gazpacho may be served warm, but it’s really meant to be chilled.
Recipes that are similar
Try these traditional Spanish meals and beverages for additional inspiration:
- Patatas Bravas — smokey dipping sauce for Spanish fried potatoes
- Spanish Omelette – This recipe for tortilla de patatas is full of egg and potatoes.
- Sangria – Learn how to make this traditional Spanish drink in a variety of ways.
- 1 lb. tomatoes
- 1 green bell pepper, chopped
- 1 garlic clove, big
- a third of an English cucumber
- 1 stale piece of white bread
- 3 tbsp olive oil (extra virgin)
- white wine vinegar, 2 tblsp.
- 2 tbsp. ice-cold water
- a half teaspoon of salt (more to taste)
- Soak the stale bread in water in a dish. Squeeze out the liquid and put it aside after it has softened.
- All veggies should be washed. Remove the tomato stems, as well as the bell pepper seeds, from the cucumber. After that, chop everything up into tiny pieces. Also, peel the garlic clove and cut it up or use a garlic press to press it.
- In a large blender, combine the cut-up vegetable pieces and smashed garlic. Add the soaked bread, olive oil, white wine vinegar, salt, and water to the mix as well.
- Blend everything together for about 2-3 minutes, or until the sauce is completely smooth and free of lumps.
- To remove any remaining seeds or skin, strain the soup into a dish using a sifter.
- Refrigerate the gazpacho bowl for at least two hours after covering it with a lid or cling film. DO NOT add any ice cubes to the soup since this would make it too watery; instead, allow enough time for it to chill.
- Because of their low water content, we use Roma tomatoes for gazpacho, although other tomatoes on the vine would also work.
- Again, we don’t suggest using ice cubes to chill the gazpacho since this would add water to the mix and make the taste bland. It’s preferable to just chill the soup for a couple of hours.
- Some individuals prefer to add red or yellow onion to their gazpacho, although there is some dispute about whether or not this is still “classic gazpacho.” We don’t typically add onion to ours, but if you enjoy the flavor, feel free to add around 1/4 peeled onion to yours.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 135 calories 11g total fat 1 gram of saturated fat 0g trans fat 9g of unsaturated fat 0 mg cholesterol 302 mg sodium 9g Carbohydrates 2 g fiber 4 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
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Gazpacho is one of Spain’s national dishes. It is typically served cold and is generally made from a blend of cooked tomatoes and cucumbers, olive oil, garlic, and vinegar. The combination of these ingredients gives gazpacho its signature flavor, and a variety of peppers, herbs, and other vegetables can also be added.. Read more about cold tomato soup italian and let us know what you think.
Frequently Asked Questions
What is the famous cold soup in Spain?
What is the main ingredient in gazpacho a cold soup originated in Spain?
Gazpacho is a cold soup originated in Spain. It is made with tomatoes, cucumbers, peppers, onions, garlic and bread.
Why is gazpacho soup served cold?
Gazpacho soup is traditionally served cold because the ingredients are blended together in a blender, which cools them down.