If you are a lover of tomatoes, I can guarantee this authentic gazpacho recipe will keep you wanting more. Tomatoes are a huge staple in Spanish cuisine. Not only that, they’re absolutely delicious and the perfect way to cool off on a hot summer day.
Lets learn how to make gazpacho! You’re going to love it!!
What is gazpacho?
Gazpacho is a cold vegetable soup that is incredibly popular in Spain. It’s traditionally served during hot summer days.
The special soup originated in the Andalusian region of southern Spain, where it is still considered the national dish.
Today, gazpacho is considered one of the most authentic dishes of all of Spain. It is served as a starter in Spanish homes, bars and restaurants.
It quickly gained popularity considering it’s easy to make, has accessible ingredients, and refreshes.
The word “gazpacho” derives from the Arabic “gelbaxa”, meaning “something that cools or refreshes”.
Gazpacho can be served as an appetizer, or as a light meal on its own, usually topped with bread and raw vegetables. It can also serve as a basis for other dishes such as gazpacho pies, salads or even sandwiches. YUM!!
In Spain, gazpacho is sacred. People here tend to believe it cures hangovers and helps with a cold. That’s debatable but one thing I can guarantee you is it definitely hydrates and cools you off !
Authentic gazpacho recipe ingredients
To make this authentic gazpacho recipe, you’ll need:
- Quality tomatoes – In Spain we use pear tomatoes and branch tomatoes. If you can’t find those use any tomatoes except for salad tomatoes. Just make sure its quality tomatoes. You will keep the skin on, don’t worry about peeling the skin. Remember this recipe is meant to be easy! 🙂
- Vinegar (red or white) or Sherry Vinegar – Sherry vinegar is a vinegar that comes from sherry wines. This wine is quite unique and is made in Jerez Spain. Hence the other nickname, “Vinagre de Jerez.” If you are not in Spain, it might be tricky to find sherry vinegar. In that case, use red or white wine vinegar and you should be fine.
- Cucumber – Any will do
- 1/2 of onion – White or red
- Italian green pepper – Ideal you can use green italian pepper, it taste better but if not just use a standard bell pepper.
- Olive oil – Recipes from Spain are not complete unless they have the touch of some Spanish liquid gold. Try to get quality olive oil.
- Bakery bread – that’s going stale, I know that sounds weird but it’s what your traditionally supposed to do. If you are gluten free, don’t use bread. You don’t really need it to be honest. It’s more to give the soup a thicker consistency.
- Garlic – 1-2 heads of garlic is more than enough. If you are not a big garlic person or don’t like the taste use 1/2 head of garlic and then slowly add more to your preferred taste. Better to have less and can add on than too much for your liking.
- Cumin – Gives a beautiful earthy touch. If you are not a fan of cumin, taste it with out and then add it in to your preferred taste.
- Pinch of salt
Make sure you get great tomatoes and quality olive oil. It can definitely impact the taste if its not fresh tomatoes and cheap olive oil.
How to make gazpacho
So how do you make gazpacho after all? Believe it or not, it’s insanely simple!!
The best way to make gazpacho is to have all ingredients chilled. Make sure you keep them in the refridgerator for some time or that you’ll have time to chill the gazpacho once it’s done.
Gazpacho is meant to be served super nice and cold. Hot gazpacho is just weird and sounds gross.
Start by placing all ingredients into the blender or food processor and blend until smooth and then season and chil.
Put the cucumbers, bell peppers, tomatoes, onions, and all the other ingredients into the blender. Blend and if it’s too thick add in a splash of water.
Traditional Spanish cuisine doesn’t always ask for super complex cooking. In fact, a good amount is simple, easy, and ready within minutes! Ole, I know i’m not the only one who likes the sound of that.
Here are 2 other recipes that would go amaaaaaazing with gazpacho:
What to put on top of gazpacho
Gazpacho has a ton of different toppings. The most traditional are ice cubes if it will be served as a drink instead of a soup.
For gazpacho soup toppings, traditional garnishes are chopped onion, chopped cucumber, and chopped peppers. You’re basically utilizing any veggies you probably chopped up before or have handy when you are using this recipe.
Some other really nice toppings you should consider are fresh basil. It adds a really nice touch although some people opt out.
Don’t forget a drizzle of olive oil! Super important and classic.
Authentic gazpacho recipe
Time: 15 minutes Serves: 4
- 2 pounds tomatoes (about 7-8 tomatoes)
- 1 big clove of garlic or 2 small ones
- 1 slice of bread thats going stale .. scoop out the inside, you wont be using the crust. If you are gluten free, omit. I personally like gazpacho more with out bread. Bread = thicker consistency
- 2 1/2 tablespoons of olive oil
- 1 1/2 tablespoons of vinegar (sherry preferably, if not use red or white)
- pinch of cumin
- 1 cucumber peeled and seeds discarded
- pinch of salt
- 1 italian green pepper
- fresh basil to garnish
- Throw in all the ingredients into a blender and puree until you obtain a liquid consistency, about 1-2 minutes. If liquid is too thick add a splash of water.
- Next add in your seasonings. Taste and adjust to your liking. For more earthy flavors add more cumin, to enhance sweetness add more salt, and for more edge add a BIT more vinegar.
- Serve immediately if cold or if not put in the fridge for 4-5 hours. Make sure it’s cold.
There you have it friends, an authentic gazpacho recipe, guaranteed to impress you and your guests. Ready on the table in minutes and an easy refreshing way to eat your veggies. Have you tried gazpacho before, did you like it? Let me know in the comments below!