Best Gazpacho Recipe

Updated November 13, 2023

Overview

Gazpacho is a classic Spanish cold soup, celebrated for its bright, tangy, and refreshing profile. This recipe balances tradition with flexibility, yielding a velvety or fiber-rich base (per preference). Total time: 20 minutes of active prep + 6+ hours chilling.

Key Details

• Difficulty: Easy to Intermediate

• Servings: 4–6

• Dietary Notes: Vegetarian, Gluten-free (omit bread, per traditional strain; see reader tips for gluten-free bread alternative).

Ingredients

(Measured for a smooth, balanced soup; adjust based on taste or regional preferences.)

| Ingredient | Quantity | Purpose |

|-------------------------------|--------------------|-----------------------------------------------------------------------------|

| Ripe Red Tomatoes | 2 lbs (900g) | Primary flavor and color; use 80% ripe, 20% slightly underripe for acidity. |

| Cubanelle Pepper (or Anaheim) | 1 medium | Mild, sweet heat; cored, seeded, and chunked (substitute red bell pepper for color). |

| English Cucumber | 1 (~8 inches) | ½ peeled (or leave ½ peel for fiber) and chunked (adds crunch; texture variation). |

| Small Onion (White/Red) | 1 small | Adds sweetness; red for depth, white for mildness. |

| Garlic | 1 clove | Subtle umami; adjust to 2 cloves for bold flavor. |

| Sherry Vinegar | 2 tsp | Bright acidity; substitute aged balsamic vinegar for richer depth. |

| Extra-Virgin Olive Oil (EVOO) | ½ cup | ¼ cup for traditional lightness; ⅓ cup for creaminess (per regional tips). |

| Salt | 2 tsp (to taste) | Fine sea salt; adjust after chilling. |

Detailed Preparation

Step 1: Blend Vegetables to Base

In a high-powered blender (e.g., Vitamix), add tomatoes, Cubanelle pepper, cucumber, onion, and garlic. Blend on HIGH for 2–3 minutes until ultra-smooth (no visible chunks). For weaker blenders: Process in batches (≤½ of the mixture at a time) to avoid overheating; scrape sides with a spatula periodically.

Step 2: Emulsify with Acidity and Fat

With the blender running, pour in sherry vinegar and 2 tsp salt. Slowly drizzle olive oil in a thin stream while blending. This emulsification step is critical: the oil integrates with the acid, creating a glossy, velvety texture (mixture turns bright orange/pink). If the soup remains watery, add 1–2 tbsp oil at a time until it reaches a creamy salad-dressing consistency (about ½ cup total).

Step 3: Strain (or Not!) for Texture

Option A: Strained (Traditional, Refined)

• Line a fine-mesh strainer with cheesecloth (optional) and place over a bowl.

• Pour the blended mix through the strainer; use a spatula to press solids (extract all liquid).

• Discard the strained solids (compost or freeze for stock). Transfer the liquid to a glass pitcher.

Option B: Unstrained (Fiber-Rich, Heartier)

• Skip straining; blend the mixture for an additional 1 minute (until ultra-fine, ~3–4 minutes total).

• Serve immediately or refrigerate for 6+ hours (no need to strain).

Step 4: Chill and Refine

Refrigerate the soup (strained or not) for at least 6 hours (preferably overnight) to allow flavors to meld. Pro tip: Freeze ½ cup in ice cube trays to add during chilling for a "slushy" texture.

Step 5: Serve & Garnish

Before serving, taste and adjust salt, vinegar, or olive oil. If too thick, stir in 2–3 tbsp ice water (1 tbsp at a time).

• Presentation: Serve in chilled glasses with ice cubes (for extra chill) or bowls.

• Garnish: Drizzle 1 tsp EVOO, a pinch of salt, or fresh herbs (e.g., basil, cilantro) for elegance.

Reader Feedback & Chef’s Tips

From Comments (Integrated):

• Straining vs. Not:

“Strained = pure, crisp flavor; unstrained = fiber-rich, ‘drinkable’ texture.”

— Two readers: Strain for traditional Gazpacho, skip for a "creamy juice-like" soup.

• Olive Oil Adjustment:

“Less oil! I use ¼ cup; add cumin (1/8 tsp) for warmth.”

— A Madrid-based Andalucía native (authenticity tip).

• Bread Addition (Optional):

“Soak ½ stale French baguette in vinegar, add to blender for creaminess.”

— Use 2 tbsp per quart for a gluten-free twist (substitute gluten-free bread).

• Cucumber Peel:

“Leave ½ the cucumber peel for better digestion (Andalusian trick).”

Final Pro Tips

• Chill Long: 8+ hours is ideal for "mellow" flavors.

• Tomato Selection: Heirloom tomatoes (e.g., Brandywine) add complexity.

• Spice Kick: Add ½ tsp Tabasco or vodka (1 tbsp) for boldness (per reader suggestion).

Enjoy your custom Gazpacho—refreshing as a summer breeze, adaptable to every palate! 🍅🧊