My Go-To Gazpacho Recipe

Gazpacho has become one of those dishes I return to again and again. It’s simple, fresh, and so deeply Mediterranean. No cooking, just blending — and if you’ve got good tomatoes, you’ve already won.

🥄 What is Gazpacho?

Gazpacho is a cold Spanish soup traditionally made with raw vegetables, olive oil, vinegar, and stale bread. Think of it as a salad you can sip. Originating from Andalusia, it’s now a summer staple all over Spain — and one of the easiest ways to impress your guests (or just treat yourself on a hot day).

🍅 Ingredients Matter

The secret to a great gazpacho is ripe, seasonal tomatoes. No shortcuts here. If they smell like sunshine and feel heavy in your hand, they’re perfect.

You’ll also need:

• Cucumber

• Red bell pepper

• Garlic

• Good extra virgin olive oil

• Sherry vinegar (or red wine vinegar if that’s what you have)

• Day-old bread (optional but adds body)

And salt, of course — always salt.

🧑‍🍳 How I Make It

I start by soaking the bread in a little water (unless I’m going for a lighter version without it). Then I roughly chop the veggies and toss everything into some of the extra virgin olive oil and salt and let it sit for at least one hour to extract juices and flavors. Then all goes into the blender: tomatoes first, then cucumber, pepper, garlic, the rest of the extra virgin olive oil, vinegar, and salt. Blitz until smooth.

Chill for at least 2 hours. It makes all the difference.

Pro tip: strain it for a silky texture, or leave it rustic if you like it hearty.

💡 How to Serve

• In a bowl with finely chopped toppings: cucumber, bell pepper, onion, and croutons.

• In a glass as a starter for a summer dinner party.

• Straight from the fridge with a drizzle of olive oil and a few flakes of sea salt — pure heaven.

🧡 Why I Love It

Gazpacho is more than a recipe — it’s a summer ritual. It reminds me to slow down, eat what’s in season, and savor the simplest things. Plus, it’s incredibly healthy, naturally vegan, and endlessly customizable.

Ready to bring a taste of Spain into your kitchen?

Try this recipe, tag me on Instagram, and let me know how it turns out. And if you want to dive deeper into the heart of Spanish cooking, check out my Spanish Classics course — where gazpacho is just the beginning.