Classic Spanish Tomato Gazpacho
Tomato gazpacho is my go-to summer refresher—light, flavorful, and incredibly easy to make. This refreshing, cold Spanish soup blends ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and bread to create a smooth, velvety texture with a burst of fresh flavors. Originating from Andalusia, gazpacho remains a staple in Spanish cuisine, especially during hot summer days.
One of the best things about gazpacho is its simplicity—there’s no need for cooking. Just gather fresh ingredients, blend them together, and enjoy a vibrant, nourishing dish. Since it’s packed with vitamins, antioxidants, and hydrating properties, this soup offers both health benefits and incredible taste. The natural sweetness of ripe tomatoes combines perfectly with tangy vinegar and smooth olive oil, making every spoonful delicious.
Gazpacho can easily be customized to suit different preferences. Some people enjoy a chunkier texture, while others prefer a completely smooth consistency. Adding a hint of spicy chili or smoked paprika enhances its depth, and a splash of sherry vinegar gives it that authentic Spanish touch. Letting it chill in the fridge allows the flavors to meld beautifully, making it even tastier.
To enhance its presentation, many serve gazpacho with diced vegetables, croutons, or a drizzle of olive oil for extra texture and flavor. For a gourmet twist, try topping it with avocado slices, fresh herbs, or shrimp. Pairing it with crusty bread or a crisp salad transforms it into a satisfying, refreshing meal.
With its vibrant flavors and cooling nature, gazpacho provides the perfect way to enjoy the taste of summer. Whether served as an appetizer or a main course, this classic dish offers a delicious, nutritious, and easy-to-make summer meal that’s perfect for any occasion.
Classic Spanish Tomato Gazpacho
Equipment
- 1 blender
- 1 mixing bowl
Ingredients
- 20 ml white wine vinegar
- 40 ml sunflower oil
- 30 g panko
- 1 clove garlic
- 1 sprig parsley
- 7 tomato concassé
- 30 g onion finely chopped
- 1 cucumber no seed,brunoise
- 1 green bell pepper no seed,brunoise
- 500 ml water
- salt
Instructions
- Add vinegar to the mixing bowl. Dissolve the salt in the vinegar, gradually add the oil while whisking to ensure it blends smoothly.
- Continue mixing while slowly adding the water. Once all the water is incorporated, add the panko.
- In a blender, combine garlic and parsley, then add a small amount of the liquid mixture to help the blender run smoothly. Blend until puréed, then pour in the remaining liquid and blend once more.
- Cover the bowl tightly with plastic wrap and place it in the refrigerator for 1 hour to allow the mixture to chill and develop its flavors.
- After 1 hour, remove the bowl from the refrigerator and stir in the finely chopped tomatoes, cucumber, onion, and green pepper until evenly combined.
- Season to taste, and if the mixture is not cold enough, add ice before serving.
