Classic Spanish Gazpacho

Ingredients

• 15 ml (1 Tbsp)olive oil
• 15 ml (1 Tbsp)red wine vinegar
• 3Roma tomatoes, quartered
• 75 g (1/2 cup)cucumber, diced
• 2garlic cloves
• 1/4green pepper
• 1/4onion
• 1/4 tspsalt

Instructions

1. 1

   Blend the ingredients

   Add all the ingredients to a blender and blend just until the mixture moves. Keep some texture in the soup by stopping before it becomes completely smooth.

2. 2

   Adjust the seasoning

   Taste the soup and add salt or red wine vinegar to suit your preference.

What is Spanish gazpacho?

Gazpacho is a chilled Spanish soup traditionally made by blending vegetables, especially tomatoes, with seasonings. It is a refreshing way to serve ripe produce without cooking it.

This simple version combines tomato, cucumber, green pepper, onion and garlic, with olive oil for richness and vinegar for a sharp finish. A brief blend keeps it quick and leaves the soup pleasantly textured.

Nutrition and macros by portion

The nutrition label shows one serving as written: 52 calories, 2g protein, 7g carbs, 4g fat.

The tomatoes and other vegetables provide most of the carbohydrates, while olive oil contributes most of the fat; the recipe contains only a modest amount of protein. Pair a serving with beans, eggs or another protein-rich side and some bread for a more balanced meal.

Choosing the ingredients

Ripe tomatoes: Roma tomatoes give the soup its main body and flavour. Choose ones that feel ripe and fragrant, since the vegetables are served raw.

Fresh vegetables: Cucumber, green pepper and onion bring crisp, savoury notes. The small quantities of pepper and onion add character without taking over the tomato flavour.

Seasoning: Olive oil softens the sharpness of the vegetables, while red wine vinegar lifts their flavour. The salt amount is a starting point, so taste before serving.

Blend for texture

Short blending: Start the blender and stop once the vegetables are moving and chopped to your liking. The method calls for some texture, rather than a fully smooth purée.

If the mixture struggles to move, pause and scrape down the sides before blending again. Avoid adding extra liquid unless needed, as it would change the recipe's proportions.

Taste before serving

Seasoning check: Taste after blending, then adjust the salt and vinegar a little at a time. Their balance can vary with the ripeness and sweetness of the tomatoes.

Chilling: The recipe does not specify a chilling time, but gazpacho is commonly served cold. If you chill it before serving, stir it well and taste once more.

How to serve it

Serve the soup in small bowls or glasses as a cool starter or light lunch. Its fresh, tangy flavour pairs well with bread or a simple sandwich.

For a more substantial plate, add a protein-rich side such as eggs or beans. Keep any accompaniments separate so the soup's texture stays distinct.

A quick, uncooked soup

There is no hob or oven work here: the vegetables go straight into the blender. Quartering the tomatoes and dicing the cucumber helps the ingredients blend more readily.

The short preparation time makes this a useful option when you have ripe tomatoes to use. The final texture depends on how long you blend, so check it as you go.

Recipe notes & tips

• Use ripe tomatoes for the fullest flavour.
• Quarter the tomatoes and dice the cucumber before adding them to the blender.
• Blend in short bursts so you can stop while the soup still has texture.
• Taste after blending, as the tomatoes' sweetness affects how much vinegar you may want.
• Stir the soup before serving if it has been chilled.

Variations

• Add herbs: Blend in a little fresh parsley for a green, aromatic note.
• Make it milder: Use less onion for a gentler savoury flavour.
• Increase the cucumber: Add more cucumber for a cooler, fresher taste.
• Add a garnish: Top each bowl with finely diced cucumber or tomato for extra texture.
• Serve with bread: Offer toasted bread on the side for a more filling meal.

Common mistakes to avoid

• Blending too long: The soup can lose its texture; stop once the vegetables are blended to your liking.
• Using underripe tomatoes: Their flavour can be subdued; choose ripe, fragrant tomatoes.
• Adding too much vinegar at once: It can overwhelm the vegetables; adjust it gradually after tasting.
• Skipping the final taste: Salt levels and tomato sweetness vary; check the seasoning before serving.
• Leaving it unstirred after chilling: The mixture may settle; stir it well before ladling.

How to store

Store leftover gazpacho in a covered container in the fridge and use within 2 days for the freshest flavour. Stir before serving; it is served cold, so reheating is not needed.

Frequently asked questions