Spain in a Bowl: The Ultimate Authentic Gazpacho Recipe
The southern region of Spain, Andalucía, is a magical place that is revered for its sunshine, vibrant culture, and unbeatable cuisine. The home of tapas, flamenco, and bullfighting, Andalucía is the birthplace of so many iconic pieces of Spanish culture. This includes some of the country’s most popular dishes, including gazpacho andaluz. Chances are you’ve heard of this cold tomato soup, but maybe you’ve never tried it. This ultimate gazpacho recipe will give you a taste of southern Spain in a bowl!
What is gazpacho?
Popular throughout all of Spain, especially in the warmer months, gazpacho is a dish from the country’s hottest region, Andalucía. Summers in the south are sizzling, so the locals look for any way they can to beat the heat. No-cook recipes, like this one, are perfect for those days when being stuck in a hot, stuffy kitchen is the last thing that you want. It also perfectly hits the spot when you want to cool down and escape the midday Spanish heat.
Gazpacho is a cold soup comprised of a variety of fresh veggies, Spanish olive oil, and vinegar. Not only do Spaniards love it for its simplicity, but it’s also a healthy example of the famous Mediterranean diet. It’s an easy way to get in a couple of servings of vegetables that are also kid-approved. Cool, refreshing, and delicious, this dish is one of the most popular in Spanish cuisine.
See more: Pulpo a la Gallega, a Classic Spanish Octopus Recipe
What you’ll need
For this authentic gazpacho recipe, you’ll need the following ingredients, which are all easy to get at your local supermarket.
- 2 kilograms of plum tomatoes, peeled and chopped
- 1 green bell pepper, chopped
- 1 cucumber, peeled and chopped
- 1 onion, peeled and chopped
- 1/2 red bell pepper, chopped
- 1 or 2 cloves of garlic, peeled and chopped
- 100 mL of red wine vinegar
- extra virgin olive oil
- 1 piece of crusty bread
How to make it
This traditional Andalusian gazpacho recipe is quite simple to make, but it’s best to prepare it ahead of time and not right before the meal. The key to a good gazpacho is that is nice and cold, so you want to make sure that it has plenty of time to chill in the fridge. It’s so easy, healthy, and downright delicious that you’ll be wondering why this recipe hasn’t been a staple in your kitchen all this time!
- Wash all of the vegetables, then peel the cucumber, tomatoes, onion, and garlic cloves. For a smoother gazpacho, you can remove the seeds of the tomato and cucumber, but this step is optional.
- Once the skin is off the veggies, chop all the vegetables. Don’t worry too much about size or uniformity here, since all of the vegetables are going to get mixed together anyway.
- You’re going to need a blender for this step. A traditional standing blender is the easiest option, but an immersion blender works just as well. Actually, most Spaniards prefer them! Dump all the vegetables and the piece of bread in the blender, if you’re using a standing blender, or in a large bowl if you have an immersion blender. Blend until the vegetables are completely smooth and the result is liquid.
- Once your gazpacho is in liquid form, add in the vinegar, salt, and a healthy drizzle of olive oil. Give the gazpacho a few pulses so that the ingredients blend, and then do a taste test. Add more salt, vinegar, and oil as necessary.
- Let your gazpacho chill for a couple of hours. It’s best when it’s cool and refreshing!
- When you’re ready to serve the gazpacho, you can ladle it into bowls to be eaten with a spoon, or pour it into drinking glasses, however you prefer. You can garnish the gazpacho with a bit of diced bell pepper, croutons, and a drizzle of olive oil. Enjoy!
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