Spanish
Gazpacho
A chilled Andalusian tomato soup blended until silky with bread, extra-virgin olive oil, garlic, and sherry vinegar. Serve it very cold with finely diced vegetables for a fresh, rustic finish.
Ingredients
- Very ripe tomatoes, cored and roughly chopped500g
- Small cucumber, peeled and roughly chopped1/2
- Italian green pepper, seeded and roughly chopped1/2
- Small garlic clove, peeled1
- Stale white bread, crust removed30g
- Cold water1/4 cup
- Extra-virgin olive oil3 tbsp
- Sherry vinegar1 tbsp
- Fine sea salt3/4 tsp, plus more to taste
- Finely diced cucumber, green pepper, and tomato, for garnish1/3 cup
Method
- Place the bread in a small bowl with the cold water and let it soften for 5 minutes.
- Add the tomatoes, cucumber, green pepper, garlic, soaked bread with its water, sherry vinegar, and salt to a blender.
- Blend on high until completely smooth, scraping down the sides as needed.
- With the blender running, slowly drizzle in the extra-virgin olive oil to emulsify the gazpacho until glossy and velvety.
- Taste and adjust with more salt or sherry vinegar, keeping the flavor bright but balanced.
- For a finer texture, pass the gazpacho through a sieve, pressing with a ladle to extract as much soup as possible.
- Chill for at least 2 hours until very cold.
- Serve in bowls or glasses, topped with finely diced cucumber, green pepper, and tomato, with an extra thread of olive oil if desired.
Common questions
Can I substitute the sherry vinegar or olive oil in gazpacho?
Yes. Use red wine vinegar or white wine vinegar if needed, but start with a little less and adjust to taste. For olive oil, choose a mild extra-virgin oil; strongly peppery oils can overpower the fresh vegetable flavor.
How long does gazpacho need to chill before serving?
Chill it for at least 2 hours so the flavors meld and the soup turns properly cold. If you have time, 4 hours or overnight is even better. Stir or blend briefly before serving if it separates.
What are the most common mistakes when making gazpacho?
Using underripe tomatoes, too much garlic, or too much vinegar are the biggest issues. Also avoid over-thickening with bread or forgetting to chill it well. Taste after blending and adjust salt, acid, and texture carefully.
How should I store leftover gazpacho, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 3 days. Stir before serving, since it may separate slightly. For the best texture and brightest flavor, add the garnish only right before serving.
What is the best way to serve gazpacho?
Serve it very cold in bowls or small glasses, especially in warm weather. Top with the diced cucumber, pepper, and tomato for texture, and finish with a thin drizzle of olive oil if you want a richer presentation.