Spanish Tomato Soup (Gazpacho)

Name: Spanish Tomato Soup (Gazpacho)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 pounds ripe tomatoes, roughly chopped; 1 English cucumber, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 small red onion, roughly chopped; 2 cloves garlic; 1 slice day-old crusty bread, crusts removed; 1/4 cup extra virgin olive oil, plus more for drizzling; 2 tablespoons sherry vinegar; Salt and freshly ground black pepper to taste; Diced cucumber for garnish; Diced red pepper for garnish; Croutons for serving

Chilled Spanish gazpacho with vegetable garnishes

When summer heat makes cooking unthinkable, Spanish Tomato Soup—better known as gazpacho—comes to the rescue. This centuries-old Andalusian classic requires no cooking at all. Just blend ripe tomatoes with fresh vegetables, quality olive oil, and a splash of sherry vinegar for a soup that's refreshing, nutritious, and absolutely delicious. It's liquid summer in a bowl.

Why This Recipe Works

Authentic gazpacho relies on the quality of its ingredients—there's nowhere to hide when nothing is cooked. Ripe, peak-season tomatoes are essential. The day-old bread isn't just tradition; it creates body and helps emulsify the olive oil into the soup. Sherry vinegar provides the characteristic Spanish tang that sets this apart from other cold tomato soups.

The History of Gazpacho

Gazpacho originated in the Andalusia region of southern Spain, where summers are intensely hot. Agricultural workers created this cold soup as a refreshing, energy-sustaining meal. The original versions predated tomatoes in Europe—early gazpachos were white, made with bread, almonds, and garlic. When tomatoes arrived from the New World, they transformed the soup into the red version we know today.

Step-by-Step Guide

Start by soaking the bread in water to soften it. This traditional technique creates the creamy texture gazpacho is known for. Rough chop all your vegetables—they're going straight into the blender, so precision isn't important.

Blend everything until completely smooth, then slowly stream in the olive oil while the blender runs. This emulsifies the oil into the soup, creating a silky, cohesive texture. Add the sherry vinegar last so its bright flavor doesn't get dulled by over-blending.

Chilling time is essential—at least 2 hours, but overnight is even better. Cold soup needs more seasoning, so taste and adjust salt before serving.

Serving Traditionally

In Spain, gazpacho is often served with small bowls of diced garnishes: cucumber, bell pepper, hard-boiled egg, ham, and croutons. Diners add their own toppings. A drizzle of good olive oil on top is essential. Serve in chilled bowls for the best experience.

Variations to Try

Salmorejo: Thicker Córdoba-style version with more bread and no cucumber
Watermelon gazpacho: Add watermelon for extra sweetness and hydration
White gazpacho (Ajo Blanco): Made with almonds and grapes instead of tomatoes
Green gazpacho: Swap tomatoes for tomatillos and add avocado

Frequently Asked Questions

What is the difference between gazpacho and tomato soup?

Gazpacho is a cold, raw Spanish soup made in a blender, while traditional tomato soup is cooked. Gazpacho includes fresh vegetables like cucumber and pepper, plus bread for body and sherry vinegar for tang.

Why add bread to gazpacho?

Traditional Andalusian gazpacho includes day-old bread, which thickens the soup and creates a creamier texture without dairy. It also helps emulsify the olive oil for a silky finish.

What tomatoes are best for gazpacho?

Use the ripest, most flavorful tomatoes you can find. Heirloom varieties work beautifully. Summer is peak season—avoid making gazpacho with out-of-season tomatoes as the flavor will be disappointing.

Can I make gazpacho ahead of time?

Yes! Gazpacho actually improves with time as flavors meld. Make it up to 2 days ahead and refrigerate. The soup may separate slightly—just stir before serving.