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authentic Spanish gazpacho recipe

Authentic Spanish Gazpacho Recipe

Discover how to make an authentic Spanish gazpacho recipe that is fresh,vibrant, refreshing, and incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Soup
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes roughly chopped
  • ½ cucumber peeled and roughly chopped
  • 1 small green bell pepper deseeded and chopped
  • 1 small garlic clove
  • 50 g stale white bread crusts removed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ teaspoon sea salt plus more to taste
  • 100 –150 ml cold water as needed
  • Freshly ground black pepper to taste

Method
 

  1. Place the chopped tomatoes, cucumber, green pepper, garlic, and stale bread into a blender or food processor.
  2. Add the sherry vinegar and sea salt, then blend until the mixture is smooth.
  3. With the blender running, gradually pour in the extra-virgin olive oil. Continue blending until the gazpacho becomes silky and well emulsified.
  4. Add cold water a little at a time until the soup reaches your preferred consistency.
  5. Taste and adjust the seasoning with additional salt, sherry vinegar, or black pepper if needed.
  6. For an especially smooth texture, strain the gazpacho through a fine-mesh sieve into a large bowl or jug.
  7. Cover and refrigerate for at least 1–2 hours so the flavours can develop and the soup becomes thoroughly chilled.
  8. Stir well before serving and garnish with a drizzle of olive oil or finely diced cucumber, tomato, and green pepper if desired.

Notes

Chef’s Tips
  • Use the ripest tomatoes you can find—they provide most of the flavour and natural sweetness.
  • Choose a good-quality extra-virgin olive oil, as its flavour is noticeable in the finished soup.
  • Don't overdo the garlic; authentic gazpacho should have a pleasant garlic note rather than an overpowering one.
  • Chilling the gazpacho before serving is essential for its refreshing flavour.
  • For a more traditional Andalusian texture, strain the blended soup until completely silky.
  • Taste after chilling and adjust the vinegar and salt, since cold temperatures can soften perceived seasoning.