🍅 Gazpacho Recipe: Perfect for the Summer 🌿

Here's how to make it:

Gazpacho is the perfect recipe for Summer: it’s fresh, healthy, delicious, easy to prepare, and cheap. What else would you want?

I received a lot of requests for a gazpacho recipe.
Comment at the end of this article which recipe you would like next 👇

🌿 Context: What Is Gazpacho?

Gazpacho is a cold soup that originated in Andalusia, in the South of Spain, centuries ago. Born out of necessity and simplicity, it was traditionally made by peasants using the available ingredients, such as olive oil, vinegar, and vegetables — mostly tomatoes.

Gazpacho topped with raw onion, pepper and cucumber.

Over time, gazpacho became a symbol of Spanish summer. It’s now served in restaurants, households and even poured into glasses as a refreshing drink during hot afternoons.

What makes it special?

It’s a dish that tastes like a garden in full bloom — ripe tomatoes, fresh cucumbers, green peppers and a splash of olive oil all blended into silky perfection.

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💡 Tips for the Perfect Gazpacho

To make truly delicious gazpacho, keep these tips in mind:

• Use ripe tomatoes. Representing around 80% of gazpacho, tomatoes are the soul of the dish. The better the tomatoes, the better the gazpacho.

• Chill before serving. Gazpacho gets better after a few hours in the fridge. Cold and rested is best.

• Use good quality olive oil. A good extra virgin olive oil adds depth, texture and authenticity. Make sure you’re using good quality Extra Virgin Olive Oil. Soon I will publish a guide on how to buy and differentiate good olive oil.

• Blend it well — or don’t. Some like it silky smooth, others prefer a rustic texture. Choose your style.

• Strain for elegance. If you want a restaurant-style finish, pass it through a fine sieve after blending.

Optional toppings:

• Jamón dices (maybe bacon could work if you can’t find jamón, but not smoked bacon)

• Hard boiled egg

• Raw thin slices of pepper

• Croutons

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🍅 Traditional Gazpacho Recipe

Ingredients (serves 4):

• 1 kg ripe tomatoes (about 6 medium-sized tomatoes)

• 1 small cucumber, peeled

• 1 green bell pepper

• 1 small clove garlic

• 50 g stale white bread (soaked in water) - you could skip it for a more watery gazpacho

• 50 ml extra virgin olive oil

• 1–2 tbsp sherry vinegar or red wine vinegar

• Salt to taste

• Cold water (only if you need to adjust texture)

Instructions:

1. Wash and roughly chop the vegetables.

2. Soak the bread in water and squeeze out the excess.

3. In a blender, add all ingredients and blend until smooth.

4. Taste and adjust salt, vinegar or oil.

5. Chill in the fridge for at least 2 hours.

6. Serve cold, with optional toppings.

   

   This is how your finished gazpacho will look like

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🌈 Gazpacho Variations

There’s more than one way to enjoy gazpacho. Here are some creative twists:

• Watermelon Gazpacho 🍉
  Add seedless watermelon for a sweet and refreshing version.

• Strawberry Gazpacho 🍓
  Strawberries and tomatoes are a surprisingly elegant combo.

• White Gazpacho (Ajoblanco) 🧄
  An ancient Andalusian version made with almonds, garlic, bread and olive oil — no tomatoes.

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✨ Final Thought

Gazpacho is more than a recipe — it’s a way to taste the sun, the land, and the rhythm of a Spanish summer. Especially of Southern Spain.

Once you’ve made it once, it will become a tradition.
A pitcher in the fridge. A glass in your hand. And the quiet joy of going back to the fridge for more during a summer evening :)

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👇 What recipe would you like next?

Comment it below.

See you in the next article,

Miguel
Author of History of Spain & Flavours of Spain