Can I serve gazpacho warm?

Classic gazpacho is a cold soup. Warm, it loses its refreshing character, though you can gently heat it, but it won't be traditional.

How to make it more filling?

Add chopped boiled egg, shrimp, or avocado chunks. Also serve with white bread croutons.

Why is my soup watery?

You may have used overly watery tomatoes. Choose meaty varieties or remove seeds and excess juice. You can also let it sit and drain excess liquid.

Can I use canned tomatoes?

Yes, but the taste will be less fresh. Use canned peeled tomatoes in juice, but fresh seasonal ones are best.

Gazpacho soup

Name: Gazpacho soup
Total time: 40 min
Yield: 4 порции
Cuisine: International
Ingredients: Tomatoes — 600 g; Cucumber — 350 g; Bell pepper — 250 g; Onion — 150 g; Olive oil — 100 g; Salt — 2 g

55min

1452g

Nutrition per 100g

122

This vibrant, aromatic soup is a lifesaver on a hot day. Gazpacho made from ripe tomatoes, crisp cucumbers, and sweet peppers with olive oil is not just food — it's a sip of freshness. Ready in minutes without any cooking, it's incredibly tasty and healthy. Serve chilled, and you'll feel like you're on the Spanish coast.

HealthyanddeliciousLunchFats & OilsSoups

WHAT YOU WILL NEED

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SIMPLE PROCESS

Step by step recipe

The secret to perfect gazpacho lies in the blending order. Start with oil, salt, and onion to create an emulsion, then gradually add harder vegetables (cucumber, bell pepper), and finally the soft tomatoes. This yields an ideal smooth texture. Use high-quality extra virgin olive oil for richness and creaminess. Chill the soup for at least 40 minutes so the flavors meld.

Step 1

Prep the Vegetables

Wash all vegetables. Peel the onion (150 g / about 1 cup), remove seeds and stem from bell pepper (250 g / about 1.5 cups). Peel cucumbers (350 g / about 2 cups) if the skin is bitter. Chop all roughly for the blender.

Step 2

Blend the Base

In the blender, add olive oil (100 g / ½ cup), salt (2 g / ½ tsp), and onion. Blend for 30 seconds until you get a smooth emulsion.

Step 3

Add Cucumber

Add the chopped cucumbers to the base and blend until smooth, about 1 minute.

Step 4

Add Pepper and Tomatoes

First add the bell pepper, blend until smooth, then gradually add tomatoes (600 g / about 4 cups), continuing to blend until the mixture is uniform. Important: start with firmer vegetables, then softer ones.

Step 5

Chill the Soup

Transfer the gazpacho to a saucepan or bowl, cover, and refrigerate for at least 40 minutes (ideally 2–3 hours).

Step 6

Serve

Ladle the chilled soup into bowls, garnish with fresh herbs (like basil or mint), and serve with croutons. Enjoy!

CHEF'S TIP

Choose Ripe Tomatoes

Use the ripest, juiciest tomatoes for sweetness and color. If they are not sweet enough, add a pinch of sugar (optional).

Follow the Blending Order

Start with oil, salt, and onion to create an emulsion. Then add cucumber, pepper, and tomatoes gradually – from firmest to softest for the best texture.

Use Quality Olive Oil

Extra virgin olive oil is key — it adds fruity notes and makes the soup more refined.

Don't Rush the Chilling

Gazpacho needs at least 40 minutes in the fridge, but 2–3 hours is even better for full flavor development.

SUBSTITUTIONS

Add your taste

Add Garlic for a Kick Though not in the basic recipe, you can add 1–2 cloves of garlic at the beginning for extra pungency and aroma.
Make It Thicker For a denser texture, add the crumb of white bread (crust removed) — soak it in water and blend with the vegetables.
Replace Olive Oil You can use sunflower or flaxseed oil, but the Mediterranean flavor will change. For a lighter version, reduce oil to 50 g (about ¼ cup).
Add Herbs Inside Besides garnish, you can blend in fresh mint or basil leaves for extra freshness.

HOW TO STORE

How to Store Gazpacho

Store gazpacho in an airtight container in the fridge for up to 3 days. Stir before serving as oil may separate. Do not freeze — thawing ruins the vegetable texture and makes it watery. Serve well chilled, with ice cubes if desired.

GOOD TO KNOW