Nothing like a cold and refreshing bowl of authentic Spanish Gazpacho to cool off this summer. The Authentic gazpacho recipe from Spain is cold, refreshing and silky smooth not chunky. You can add some crunch with some fresh cut tomatoes, cucumbers, peppers and freshly made croutons.
Summer hasn’t officially started yet, but it sure feels like it! School is almost over, pool is open and it’s been insanely hot for the past few weeks. And we’ve made our first batch of authentic Spanish gazpacho recipe. Now that is the true sign that says summer is here!
The authentic Spanish Gazpacho is a cold soup made from tomatoes, cucumbers, red bell peppers and garlic and seasoned with olive oil, vinegar and salt. As far as we’re concerned, this is the only cold soup that can be labeled “gazpacho”! And every summer, our mom would make it from the fresh veggies our dad would bring from his garden.
And since it’s Father’s Day, we thought it would be he perfect time to share our gazpacho recipe again 🙂
Hope you enjoy it!
We took this picture last summer when our entire family met in Barcelona for a wedding. The kids had a blast picking fruits and vegetables from Papi’s garden! And all those tomatoes you see went straight into the blender as soon as we got home!!
Authentic Spanish Gazpacho Recipe
Prep Time: 20 mins- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 16 1x
- Category: cold soup
- Method: No cook
- Cuisine: Spanish
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Pin RecipeDescription
Nothing like a cold and refreshing bowl of authentic Spanish Gazpacho to cool off this summer. Authentic gazpacho from Spain is silky and smooth not chunky. You can add some crunch with some fresh cut tomatoes, cucumbers, peppers and fresh made croutons.
Ingredients
- 3 medium red bell peppers, roughly chopped
- 3 large cucumbers, peeled and roughly chopped
- 12 medium ripe tomatoes, roughly chopped
- 1 large clove garlic (optional)
- 2 cups water
- 3/4 cup extra virgin olive oil
- 1/4 cup + 1 tbsp apple cider vinegar
- 1 tsp salt or to taste
- 1/4 cup + 2 tbsp plain bread crumbs
- Home made croutons
- 1 large french baguette
- 1/4 cup olive oil
- 1/4 tsp salt or to taste
Instructions
- Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth
- Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds.
- Chill for a couple of hours before serving.
- Serve with home made croutons
- Home made croutons
- Dice the baguette and place in a large bowl
- Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer
- Bake at 400F for 20 minutes or until golden brown
- Serve on top of the gazpacho.
- Enjoy! From May I have that recipe
Notes
You can also add freshly diced cucumbers, tomatoes and pepper in addition to the the croutons.
Nutrition
- Serving Size: 1 cup
- Calories: 125
- Sugar: 1
- Sodium: 197
- Fat: 11
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Hindy says
I love that you blended the gazpacho. Never had it like that before. Looks great!
Vicky & Ruth says
Thanks!! If you’ve never had it like this before, you should try it! I takes a little longer to make, but soo worth it!!
dena says
Interesting! Had no idea that authentic gazpacho was supposed to be smooth.
Vicky & Ruth says
We didn’t know people ate chunky gazpacho until we moved here, lol!! Let us know what you think if you try it 🙂
Tamar Genger says
I love smooth cold gazpacho, and this is sort of like mine but I don’t puree the peppers and cucumbers, will have to try this for sure.
★★★★★
Vicky & Ruth says
In Spain we actually use the chopped up veggies as a garnish, along with the croutons… So yours would be similar to that probably. Would love to check out that recipe!
Tali Simon @ More Quiche, Please says
Love the croutons. They make this a full meal!
Raquel says
Picking fruits and vegetables from Papi’s garden is one of the best memories I have of him (my grandfather), Spain and the summer time. This post brought back many memories of our amazing time we had there 🙂 Everyone this gazpacho is the best one you will ever have, its creamy, tangy and pure deliciousness (my favorite thing to eat in the summer!)
★★★★★
thejewishhostess says
Love this gazpacho variation! I am going to put it on my menu for this week!
Sarah Klinkowitz says
I cannot get over the velvety texture of that gazpacho – excellent technique!
Whitney @ Jewhungry says
Have Vitamix. Will blend. This looks so refreshing.
Vicky & Ruth says
Since the cup of the Viatmix is large you can make this gazpacho in no time!
[email protected] says
There’s nothing like picking fruits and veggies with your own hands (ok, maybe picking fruits and veggies with your own hands in BARCELONA…omg!)
Vicky & Ruth says
We agree with you! 🙂
[email protected] says
Ohhh yum! nothing better then gazapacho!
Barbara Lipson says
I have made gazpacho before and also blended it….but your seasonings sound
better and worth making…I do love this soup………….I usually just throw things
in….cucumber tomato and peppers.etc………but a recipe is better
Vicky & Ruth says
Thank you so much for your feedback Barbara. Let us know how you like the new way of making gazpacho
Yulia says
Made this. Tastes amazing and refreshing! The strainer I had made it take a while to strain the soup so I only did half of it and left the other half of the mixture as it was after it came out of the blender (well blended). I also only added about 1/4 cup of olive oil instead of 3/4 to try to make it as healthy as possible. I didn’t make the croutons either. With all that it still tasted great and made for an easy to make healthy gazpacho. I’m a person in my 20’s still learning how to cook tasty food, so this was just what I needed 🙂
★★★★★
Marielli says
I arrived yesterday from Spain and today is a really hot day in Southern CA. I was craving a good gazpacho suave and decided to do this recipe. Thank you, it came out perfectly!
★★★★★
Vicky & Ruth says
We hope you enjoyed your trip to Spain. We are glad you liked our gazpacho recipe. We make it every week during the summer when New Jersey tomatoes are at their best!
Candace says
Just made it in Hot Hot Oklahoma.
It is Wonderfully cool and rich. I just tested it out for Fourth Of July starter. Thank You for sharing.
★★★★★
Vicky & Ruth says
Thank you! Isn’t gazpacho the best in the hot summer months?