Authentic gazpacho soup is full of fresh vegetables, delicious, bright and truly refreshing on hot summer days. This fresh Spanish dish is a delightful cold tomato soup, easy to make, and is everything you want to eat on a sunny summer day.
When I have been for the first time in Spain I got in love with their refreshing chilled summer Gazpacho Soup. Since then, when the summer rolls around, the only dish I want to refresh my feelings is the best gazpacho soup served cold.
The best gazpacho soup is easy to make, loaded full of fresh and crunchy veggies, an ideal dish to reinvigorate your summer feelings as well as an ideal healthy snack. This Spanish dish is served cold, and can be made in different ways but with the must tomato and chili peppers ingredients.
It became one of my favorite summer soups, next to okroshka – which is also a delicious soup served cold. A great and an authentic gazpacho soup is prepared of fresh tomatoes – as this kind of dish is made of raw ingredients. The traditional Spanish gazpacho soup is healthy and easy to cook, with a delicious taste, refreshing and creamy.
This make-ahead soup or a vegetarian starter loaded with a dose of vitamin C and truly colorful will make your five-a-day.
What is Gazpacho?
Gazpacho, or the Spanish hot chili cold soup, originates from the dry and warm city named Andalusia – in the very south of Spain. It is a simple and easy to make soup with the final result of a smooth, creamy and yummy gazpacho. During hot sunny days, gazpacho will cool your feelings and day. This simple, yet one of the best cold soups, is ready in 10 minutes and is filled with a rich and deep flavour to savor. Garnish it with some cilantro or any other herbs for a good looking. In case you want to make it more special, garnish it with some mango slices or if you want it very special add some lobster meat.
This gazpacho soup is made of just 7 ingredients, and when it comes together in a few seconds in a blender – the mystery is revealed. If you are looking for a nice, delicious and go-to gazpacho soup recipe, this is the one you should remember. I assure that you will enjoy this refreshing taste, and the nice feeling you will have after you will eat this fresh-from-the-garden summer flavors on a plate.
The quality of your soup depends on the quality of your veggies. Make sure to buy juicy, sweet and fresh tomatoes and cucumbers. I usually buy veggies from the farmers’ market as they are of the best quality.
What is the main ingredient in Gazpacho Soup?
There are several traditional gazpacho soup recipes based on different ingredients. The white gazpacho soup is made of white grapes, cucumbers, white wine, garlic, olive oil, and herbs, While, the red one – which is my favorite – is made of tomatoes, cucumbers, bell pepper, red onion, jalapeno, garlic and olive oil. Gazpacho soup is a burst of flavors and a celebration of the summer garden. It can be prepared different based on the fresh ingredients you have in season in your area. The key to a tasty and delicious gazpacho soup is the freshest/ripest vegetables you add to it. This orange-like color with a lot of savory taste will be a delicious and refreshing drink during hot summer days. The important trick when making this cold Spanish soup is to keep it simple, yet flavorful.
How to make Gazpacho Soup?
Wash all your veggies well before cutting them. Take a big and deep bowl and chop 2 cucumbers, 10 small tomato size or 6 big ones, 1 red bell pepper, half of 1 big red onion, 1 garlic clove and some herbs. Set aside for serving 2-3 pieces of cucumbers. Add to the small chopped veggies 2 tbsp of balsamic vinegar, 1 tbsp of sea salt and 3 tbsp of olive oil. I leave the veggies for about 20 minutes to let the flavors meld before I blend all the ingredients.
Transfer all the ingredients to your blender and purée on medium speed until smooth. Season with some sea salt, black pepper and some drops of balsamic vinegar. Strain through a coarse-mesh sieve all the texture in a big bowl and let it chill down, about 30minutes. It depends on what time you need it to be ready, because if you are in a hurry you can serve it immediately. But for a better taste, leave it to chill some minutes.
Pour gazpacho into a small bowl before serving, garnish with cilantro, or small cubes of veggies and drizzle some olive oil over the top. Serve your gazpacho soup with croutons, or fresh bread slices alongside. This decadent gazpacho soup can be prepared a day before serving. Just cover and chill it in your fridge. Before placing it in your refrigerator cool down evenly.
What to serve with Gazpacho Soup?
This best gazpacho soup is ideal to serve with some home-made croutons or a freshly baked bouquet slice. Also, garnish it with some fresh mint or cilantro herbs, or if you are into spicy dishes like my husband, add some cayenne along with 1 hot chili fresh pepper, this will take your gazpacho soup to a new level.
Best Gazpacho Soup
- rubber spatula
- Large cutting board
- coarse-mesh sieve
- 2 cucumbers
- 10 tomatoes
- 1 bell pepper
- 1/2 onion
- 2 tbsp balsamic vinegar
- 1 tbsp sea salt
- 3 tbsp olive oil
- 1 pinch cayenne pepper
- Wash the veggies well.
- Chop 2 cucumbers, 10 small size tomatoes, 1 bell pepper, half of 1 red onion or shallots.
- In a bowl, mix all the ingredients by adding 2 tbsp of balsamic vinegar, 1 tbsp of sea salt and 3 tbsp of olive oil.
- Let stand veggies for about 20 minutes to make flavors meld.
- Blend all vegetables and purée on medium speed until smooth.
- Season with sea salt, black pepper, or cayenne pepper for a more intense aroma.
- Chill down for no more than 20-30 minutes before serving.
- Garnish the soup with cilantro or herbs.
- Serve with croutons or fresh baguette.