Spanish Gazpacho will make you feel like you’re on a summer vacation in Spain. This smooth and refreshing chilled soup features fresh tomatoes, cucumber, and bell pepper. You’ll want to keep a batch in the refrigerator to enjoy all summer long. And discover the ingredient that gives this gazpacho its vibrant orange color.
On summer break when I was in high school, we took a family vacation to Spain.
One of the things I remember most about the trip was how hot it was.
The heat was so intense, the only thing I had an appetite for was icy cold salads.
That is, until I tried my first bowl of real Spanish gazpacho.
While we usually think of soup as being a hot dish, there’s something magical about cold soups during the summer.
And not only do they help your body stay cool, they also keep your kitchen from heating up since you only need a food processor to make them.
But after my first taste of Andalusian tomato gazpacho that summer, I became obsessed and ordered it in every restaurant that served it.
In addition, after returning home from vacation, my mom and I pored through dozens of cookbooks searching for an authentic Spanish gazpacho recipe we could recreate at home.
While most of the ingredients were fairly obvious, we were stumped at how to obtain the orange color of the cold tomato soups we enjoyed throughout our trip.
At first we thought is was from blending tomatoes and cucumbers together.
However, we still ended up with a red soup.
According to The History of Gazpacho, the original Spanish version was comprised of blended stale bread, olive oil, garlic, and either water or vinegar, along with whatever vegetables were available.
The orange color wasn’t from the vegetables.
It was from bread!
And ever since this discovery, I’ve been making classic Spanish gazpacho with the following ingredients, staying true to the recipe’s origins:
- Fresh garlic
- Ripe fresh tomatoes
- Green bell pepper
- White onion
- French baguette
- Ground cumin
- Red wine vinegar
- Olive oil
Easy gazpacho recipe
While the original version was made with a mortar and pestle, these days we have the convenience of using a food processor.
- First I roughly chop the vegetables.
- Then I place the piece of french bread in a bowl of water to soak for a few minutes. Once it’s very soft, I carefully squeeze out the excess liquid. As you can see in the above photo, it will be very mushy.
- Finally all the ingredients go in the food processor, and it’s time to blend the soup until it’s nice and smooth.
While you may be eager to eat the cold soup right away, be sure to let it chill at least an hour or, even better, overnight.
We want our Spanish gazpacho to be icy cold and refreshing.
How long will gazpacho last in the refrigerator?
This Spanish gazpacho will last about 5 days refrigerated.
However, when I make it, we usually polish it off in 2 days since it’s so delicious!
And while I like to serve it in bowls topped with a little extra chopped cucumber and bell pepper, it’s also common to drink gazpacho from a glass like a Mediterranean “liquid salad.”
Can gazpacho soup be served hot?
While it’s served hot in some regions of Spain, gazpacho is most commonly served cold.
In fact, to most people, the word gazpacho is synonymous with cold tomato soup.
However, if you prefer your soup warm, give it a try!
What to serve with gazpacho
When it’s really hot, and I don’t feel like eating much, this soup is perfect for a light Mediterranean meal.
However you enjoy it, this delicious chilled Spanish gazpacho will help keep you cool.
Spanish Gazpacho Recipe
This easy gazpacho recipe makes about 6 servings.
If you love this recipe, please give it 5 stars!
Spanish Gazpacho (Classic Andalusian Recipe)
- 2 cloves garlic, roughly chopped
- 2 pounds tomatoes, ripe, roughly chopped
- 1 cup cucumber, peeled, roughly chopped
- 1 green bell pepper, roughly chopped
- ½ cup white onion, roughly chopped
- 1 piece French baguette, about 3-4 inches (or other white bread) softened in water (see Notes)
- ¼ teaspoon ground cumin
- 3 Tablespoons red wine vinegar, or sherry vinegar
- ¾ cup olive oil
- salt, to taste
- extra cucumber and bell pepper, diced small, for garnish (optional)
- Place all the ingredients (except the garnish) in the bowl of a food processor.
- Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary.
- Transfer the gazpacho to a container. Cover and refrigerate the soup for at least an hour or overnight before serving.
- Serve individual portions topped with diced cucumber and bell pepper, if desired.