Gazpacho
A refreshing, chilled Spanish soup made from raw blended vegetables, primarily tomatoes, peppers, and cucumbers.
Origin & history
Gazpacho originated in the southern Spanish region of Andalusia. Before the arrival of tomatoes from the Americas, it was a simple mixture of bread, olive oil, vinegar, and garlic. The modern tomato-based version became standard in the 19th century.
Ingredients
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Vegetables
Base
The method
Step by step
- 01
Blend
5 minRoughly chop all vegetables. Place in a blender with the garlic, vinegar, and salt. Blend until smooth.
Remove tomato skins if you want a perfectly smooth texture.
- 02
Emulsify
2 minWith the blender running on low, slowly drizzle in the olive oil to emulsify the soup, giving it a creamy texture.
Slowly adding oil creates a better mouthfeel.
- 03
Chill
2 hrStrain the soup through a fine-mesh sieve if desired. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Serve very cold.
Chef tips
- — Use the ripest tomatoes possible.
- — Serve with a garnish of diced cucumber and pepper.
Common mistakes
- — Using unripe tomatoes.
- — Not chilling the soup long enough.
Substitutions
- Sherry vinegar → Red wine vinegarSherry vinegar is traditional, but red wine vinegar is a close substitute.
Storage & serving
Keep refrigerated for up to 2 days.
Serve chilled in bowls or glasses.
Food safety
Wash all raw vegetables thoroughly. Keep refrigerated below 5°C.
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