Gazpacho
Gazpacho andaluz
Cold Andalusian tomato soup — ripe tomatoes, bread, oil, vinegar. A blender, not a garnish smoothie.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Gazpacho andaluz.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- —
- Rest
- 1 hr
- Total
- 1 hr 15 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Gazpacho is a cold raw soup from Andalusia: tomato, pepper, cucumber, garlic, stale bread, olive oil and sherry vinegar, blended until silky. It is lunch in a heatwave, not a shot glass of juice at a tasting menu. If your tomatoes are pale, wait a week. Ripe tomatoes are the recipe; everything else is support. Pale fruit makes a pink drink you will not want a bowl of. Bread should be stale enough to thicken without turning gluey — soak it, then blend thoroughly. Garlic raw grows in the fridge; be shy if you are making it ahead. Olive oil emulsifies in a decent blender; a timid drizzle sits on top in slick. Vinegar last, then salt, then rest in the cold so it is actually cold. Strain if you hate skins. Ice cubes in the blender dilute. Chill the soup, not the flavour, with time.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak bread in a splash of water. Blend tomato, pepper, cucumber, garlic and bread until smooth.
8 minStep 2
Stream in oil and vinegar with the motor running. Salt. Taste: it should be bright, not watery-sweet.
3 minStep 3
Chill at least 1 hour. Serve cold with a thread of oil. Ice cubes are a last resort, not a style.
5 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Bread → A handful of almonds
Closer to ajo blanco territory. Different soup, still cold and Spanish.
Tips
- Pass through a sieve if you want restaurant silk.
- Yesterday's gazpacho is better. Keep it cold.
History & culture
Farm and city summer food. Served in bowls or glasses, with extra chopped vegetable on top if you want crunch. Andalusian summers still treat a jug in the fridge as household infrastructure, like water. It is lunch, not a shooter. Farm versions can be ruder and breadier; city restaurants silkier. Both are gazpacho if they are cold, raw, and tomato-led. People add garnishes of chopped cucumber and pepper for texture. A shop carton can be fine in an emergency. It will not teach you what your own tomatoes can do in August.
Bread-and-garlic porridges are old; tomato gazpacho is post-Americas. The blender is a 20th-century kindness. Bread, garlic, oil, and vinegar as a cold mash is older than tomato. Tomato made it the red soup people now mean. Blenders made it silky and weeknight-fast, which is why a 'quick' version exists without being a crime. Tourism put it in shot glasses. The agricultural history is summer surplus. Cook it when the surplus is real. In January, make a hot soup and wait.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Gazpacho take?
1 hr 15 min all in — 15 min prep, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much vinegar?
2 tbsp (sherry vinegar if you can) of Vinegar.
What can I use instead?
Bread → A handful of almonds. Closer to ajo blanco territory. Different soup, still cold and Spanish.
Any tips from this recipe?
Pass through a sieve if you want restaurant silk. Yesterday's gazpacho is better. Keep it cold.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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