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A classic chilled Spanish soup, bursting with the flavors of ripe summer tomatoes, crisp cucumbers, and peppers. This refreshing, no-cook recipe is perfect for hot days and comes together in minutes before chilling.
For 4 servings
Prepare Vegetables and Bread
Blend the Gazpacho
Adjust Consistency and Strain (Optional)
A classic chilled Spanish soup, bursting with the flavors of ripe summer tomatoes, crisp cucumbers, and peppers. This refreshing, no-cook recipe is perfect for hot days and comes together in minutes before chilling.
This spanish recipe takes 135 minutes to prepare and yields 4 servings. At 223.33 calories per serving with 4.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or soup.
Chill Thoroughly
Serve
Add half a jalapeño or a serrano chili (seeds removed for less heat) to the blender for a spicy kick.
For a sweet and refreshing variation, replace about 200g of tomatoes with 1 cup of chopped seedless watermelon or ripe strawberries.
Add 1/2 teaspoon of smoked paprika (pimentón) to the blender for a classic Spanish smoky depth.
Blend in a handful of fresh basil, mint, or cilantro for a fresh, herbal note.
Loaded with lycopene from tomatoes and Vitamin C from bell peppers, gazpacho helps combat oxidative stress and inflammation in the body.
With a high water content from cucumbers and tomatoes, this chilled soup is an excellent and flavorful way to stay hydrated, especially during hot weather.
The monounsaturated fats in extra virgin olive oil are known to support cardiovascular health by helping to lower bad cholesterol levels.
This soup is a powerhouse of Vitamin C and Vitamin A, essential nutrients that play a crucial role in strengthening the immune system.
A typical serving of this Andalusian Gazpacho (about 1.5 cups) contains approximately 200-220 calories, primarily from the healthy fats in the olive oil.
Yes, it is very healthy. It's packed with vitamins (especially A and C), minerals, and antioxidants from the raw vegetables. The extra virgin olive oil provides heart-healthy monounsaturated fats.
Absolutely. For a gluten-free version, you can simply omit the bread. The soup will be slightly thinner but still delicious. The bread traditionally acts as a thickener and adds body.
Gazpacho can be stored in an airtight container in the refrigerator for up to 4 days. In fact, the flavor often improves on the second day as the ingredients have more time to meld.
With a high-powered blender, peeling the tomatoes is not necessary as the skins will be fully pulverized. If you don't have a strong blender or want an exceptionally smooth soup, you can peel them by blanching them in boiling water for 30 seconds and then plunging them into an ice bath.
The best tomatoes are the ones that are ripest and in-season. Roma tomatoes are a great choice because they have a meaty texture and fewer seeds. Heirloom varieties also provide fantastic flavor.
