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From Andalusia with Love: A Simple Gazpacho Recipe

Ah, summer. The season of sun-kissed skin, long days, and the relentless heat that makes us yearn for something cool and refreshing. Enter Gazpacho, Spain's answer to summer's sizzle. This chilled soup, with its origins in the sun-drenched Andalusian region, is not just a dish—it's a tradition, a history lesson, and a gustatory delight all in one.

A Brief Dive into Gazpacho's Past

Gazpacho's roots trace back to ancient times when Roman soldiers mixed bread with vinegar and garlic for sustenance. Over the centuries, as the Moors and other cultures influenced Spain, fresh produce like tomatoes, cucumbers, and bell peppers found their way into this humble concoction. Today, it stands as a testament to Spain's rich culinary tapestry, marrying simple ingredients to create a symphony of flavors.

Why This Recipe Works

The beauty of Gazpacho lies in its simplicity. Fresh, ripe tomatoes are the heart of this dish, lending it a vibrant hue and a tangy sweetness. The cucumber adds a crisp freshness, the bell pepper a subtle bite, and the red onion a hint of sharpness. Garlic, with its pungent aroma, gives the soup depth, while the red wine vinegar's acidity balances out the flavors. The extra virgin olive oil, a staple in Mediterranean cuisine, adds a silky richness that's hard to resist.

For those who like their Gazpacho with a bit more body, day-old bread acts as a thickener, giving the soup a more robust texture. The optional sugar can be a game-changer for those tomatoes that are a tad too tart, rounding out their flavor.

Tips for the Perfect Gazpacho

1. Quality Matters: Since Gazpacho relies on a few key ingredients, ensure they're of the highest quality. Fresh, vine-ripened tomatoes and a good quality olive oil can make all the difference.

2. Chill Out: Gazpacho is best served cold, so don't skimp on the chilling time. Those couple of hours in the fridge allow the flavors to meld beautifully.

3. Garnish Generously: While the soup is delightful on its own, a garnish of diced veggies and a drizzle of olive oil elevates the experience. It adds texture, color, and an extra layer of flavor.

The Iberian Collection

This recipe is part of our Iberian Collection. If you want to keep the taste of summer going a little longer this year, we suggest you peruse the whole collection for the perfect summer meals. As the mercury rises and the days grow longer, there's nothing quite like a bowl of Gazpacho to offer respite. It's a dish that's as versatile as it is delicious—perfect as a light lunch, an appetizer, or even a palate cleanser between courses. So, the next time summer's heat gets too much to bear, remember that relief is just a blender away. Dive into this classic Spanish Gazpacho and let every spoonful transport you to the breezy coasts of Andalusia. ¡Buen provecho!

Servings 4

Enjoy this classic Spanish Gazpacho. It's a refreshing, healthy dish that's perfect for a light lunch or a starter for dinner.

  • 6 ripe tomatoes ((about 2 lbs or 900 grams))
  • 1 cucumber (about 8 inches (20 cm) long)
  • 1 green bell pepper
  • 1 small red onion
  • 2 cloves of garlic
  • 1/4 cup or 60 m red wine vinegar
  • 1/2 cup or 120 ml (extra virgin olive oil)
  • Salt and pepper to taste
  • 1 teaspoon or 5 grams Sugar
  • 1-2 cups or 240-480 ml Cold water (depending on preferred consistency)
  • 2 slices of day-old bread (crusts removed)
  1. Roughly chop the tomatoes, cucumber, bell pepper, and red onion. Peel and mince the garlic cloves.

  2. Place the chopped vegetables, minced garlic, vinegar, olive oil, a pinch of salt, pepper, sugar (if using), and bread (if using) into a blender or food processor.


  3. Blend until smooth. Add water gradually, continuing to blend, until the soup is your preferred consistency.

  4. Pour the soup through a strainer or sieve into a large bowl, pressing with a spoon to get as much liquid out as possible. Discard the solids.

  5. Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled.


  6. Stir the gazpacho well before serving, taste for seasoning, and adjust if necessary.

  7. Serve the gazpacho cold, garnished with diced cucumber, bell pepper, and a drizzle of olive oil if desired.

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