Gaspacho or gazpacho, Spanish cold tomato soup

Ingredients

• 300 gtomatoes
• ½cucumber
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)Espelette pepper
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare tomatoes

   Rinse and carefully peel the tomatoes. Cut them into pieces and remove the tough parts.

2. 2

   Dice cucumber

   Peel half the cucumber and cut it into dice. Set a few pieces aside for the garnish.

3. 3

   Add ingredients

   Put the tomatoes, diced cucumber, olive oil, Espelette pepper, salt and black pepper in a blender.

4. 4

   Blend soup

   Blend until smooth, then pour the soup into a small serving bowl.

5. 5

   Garnish and serve

   Decorate with halved cherry tomatoes and the reserved cucumber dice. Add a drizzle of olive oil and a few basil leaves if you like.

What is gazpacho?

Gazpacho is a cold vegetable soup associated with Andalusia in southern Spain. Modern versions are often tomato-based and served chilled, making them a popular choice in warm weather.

This simple version relies on ripe tomatoes and cucumber for its fresh flavour, with olive oil for body and Espelette pepper for gentle warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 5g protein, 18g carbs, 15g fat.

Most of the carbohydrates come from the tomatoes and cucumber, while the olive oil supplies most of the fat. These vegetables provide only a modest amount of protein, so serve the soup with a protein-rich side such as eggs or beans if you want a more balanced plate.

Choosing the ingredients

Tomatoes: Use ripe, flavourful tomatoes, as they form most of the soup and are blended raw. Peeling them gives the finished soup a smoother texture.

Cucumber: Peel it for a milder, more even result, and reserve a few dice to add a crisp garnish.

Getting a smooth blend

Cut the tomatoes and cucumber into manageable pieces before blending. Blend until the mixture looks evenly combined, scraping down the sides if needed.

A high-powered blender will make a particularly smooth soup; a little texture is also perfectly suitable for this rustic dish.

Seasoning and balance

Espelette pepper: This chilli pepper adds a gentle warmth rather than dominating the fresh vegetables. Add salt and black pepper to taste.

Olive oil: Blend it with the vegetables so it becomes part of the soup’s texture. A small extra drizzle can be added just before serving.

Serving it cold

Gazpacho is best served well chilled, although the recipe’s quick preparation time does not include chilling. If time allows, refrigerate it before serving.

Finish with the reserved cucumber and halved cherry tomatoes; basil is an optional fresh garnish.

What to serve alongside

Serve a small bowl as a starter, or pair it with crusty bread for a more filling light meal. A simple salad or a savoury omelette also works well alongside its cool, fresh flavour.

Recipe notes & tips

• Choose ripe tomatoes for the fullest flavour.
• Peel the tomatoes carefully to help keep the soup smooth.
• Reserve the cucumber dice before blending so you have a fresh garnish.
• Taste the soup after blending and adjust the salt and pepper.
• Chill the soup before serving if you prefer it very cold.
• Add basil just before serving to keep its flavour fresh.

Variations

• Add garlic: Blend in a small peeled clove for a sharper savoury flavour.
• Use a different chilli: Replace the Espelette pepper with a pinch of mild chilli flakes.
• Make it chunkier: Blend briefly and leave some small vegetable pieces.
• Add vinegar: Blend in a small splash of sherry vinegar for extra tang.
• Change the garnish: Finish with diced pepper or croutons for added texture.

Common mistakes to avoid

• Using underripe tomatoes: The soup can taste bland; choose ripe, fragrant tomatoes.
• Skipping the peel: Tomato skins can leave a less smooth texture; peel them before blending.
• Forgetting to reserve cucumber: Set aside a few dice before adding the rest to the blender.
• Under-seasoning: Taste after blending and adjust salt, pepper and Espelette pepper.
• Serving it warm: Chill the soup first if you want the classic refreshing result.

How to store

Refrigerate the gazpacho in a covered container and eat it within 2 days. Stir before serving, as it may separate slightly; this soup is served cold and does not need reheating.

Frequently asked questions