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  • Writer's pictureKevin Dam

"Refreshing and Flavorful: How to Make the Perfect Gazpacho (Spanish Chilled Tomato Soup)"

Gazpacho is a refreshing, chilled soup from Spain that's perfect for hot weather. It's a flavorful blend of fresh vegetables and is traditionally served cold. I'll guide you through the process of making Gazpacho with some helpful tips and tricks.


  • Dish name: Gazpacho

  • Cuisine: Spanish

  • Preparation time: 20 minutes (plus chilling time)

  • Cooking time: 0 minutes

  • Yield: 4-6 servings


  • 6 ripe tomatoes, peeled and chopped

  • 1 cucumber, peeled, seeded, and chopped

  • 1 bell pepper, seeded and chopped

  • 1 small red onion, chopped

  • 2 garlic cloves, minced

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 stale bread slice, soaked in water and squeezed dry

  • Salt and pepper to taste

  • Ice water, as needed for desired consistency

  • Optional garnishes: diced cucumber, bell pepper, onion, croutons, drizzle of olive oil, or fresh herbs


  1. Combine tomatoes, cucumber, bell pepper, red onion, and garlic in a blender or food processor.

  2. Blend until the mixture reaches a smooth consistency.

  3. Add the olive oil, red wine vinegar, and soaked bread to the mixture. Blend again until everything is well combined.

  4. Season with salt and pepper. If the soup is too thick, add a little ice water to reach your desired consistency.

  5. Chill the soup in the refrigerator for at least 2 hours, or until cold.

  6. Serve the Gazpacho in chilled bowls and garnish with your choice of diced vegetables, croutons, a drizzle of olive oil, or fresh herbs.

Tips and Tricks:

  • Tomato Tips: Use the ripest tomatoes you can find for the best flavor. To peel them easily, score an X on the bottom and blanch them in boiling water for a few seconds before shocking them in cold water.

  • Bread: The stale bread helps thicken the soup and adds body. If you prefer a gluten-free version, you can omit the bread.

  • Consistency: Gazpacho should have a slightly chunky texture. If you prefer it chunkier, pulse the vegetables briefly instead of blending until completely smooth.

  • Flavor Development: Letting your Gazpacho chill in the fridge overnight will help deepen the flavors as they meld together.

  • Seasoning: Adjust the acidity with more or less vinegar to suit your taste.

  • Serving Temperature: Gazpacho is best served ice cold. Consider adding an ice cube to each serving if you're in a particularly hot climate.

  • Herbs: Fresh herbs like basil or cilantro can add an extra layer of flavor to your Gazpacho.

  • Spice: For a little kick, add a chopped jalapeño or a dash of hot sauce to the blender.

Gazpacho is not just a soup; it's a cool escape from the summer heat. It's a nutritious, no-cook dish that showcases the flavors of fresh produce in every spoonful. Enjoy this cold soup as a starter or a light meal.

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