Authentic Gazpacho Soup is prepared according to the Spanish method. This cool, refreshing soup is perfect for hot summer days!
This traditional dish is nothing less than a cold soup made from tomatoes and peppers. Fresh and cool, this soup is spicy and seasoned with sea salt. Luckily, the recipe is simple and inexpensive to make, and the soup is refreshing and nutritious. Feel free to add or remove various ingredients according to your preferences.
I love having this gazpacho for a light summer snack, but it also makes a great side for a full summer meal. For a full meal, serve this soup with grilled summer squash or pulled squash sandwiches and finish off with some tasty pie!
How to Make Authentic Gazpacho Soup
- Blanche, peel, and core tomatoes.
- Blend all ingredients together.
- Serve soup.
Full directions for how to make Authentic Gazpacho Soup are in the printable recipe card below.
Authentic Gazpacho Soup FAQs
What is gazpacho soup?
Gazpacho soup is a soup made of raw vegetables blended together and served cold. It comes from Spain and Portugal, and you will find it served often in the summertime.
To make the most authentic gazpacho, you'll need to crush your vegetables with a mortar and pestle. But a food processor or blender works just as well!
Can you freeze gazpacho soup?
Yes, gazpacho soup is perfect for freezing! If you decide to freeze your leftover soup, you will first want to make sure that you have blended your soup until completely smooth.
Then simply freeze your soup in freezer-safe bags or containers until you're ready to eat it again. The soup will keep well in the freezer for up to 6 months.
Authentic Gazpacho Soup
- 1 kg tomatoes
- 1 onion chopped
- 2 cucumbers in sections
- 2 green peppers chopped
- 1 garlic clove peeled
- 50 ml extra virgin olive oil
- 25 ml red wine vinegar
- salt to taste
- cold water as needed
- Dip the tomatoes in a pot of boiling water for 30 seconds. Remove and steep into a bowl of ice water to stop the cooking. Let stand for a minute, then peel the tomatoes. Remove the hard part of the tomato cores as well.
- In the blender bowl, combine tomatoes, onion, cucumbers, peppers, garlic, olive oil, red wine vinegar, and a little salt. Reserve a little of the chopped cucumber, chopped pepper, and chopped onion for presentation.
- Reduce ingredients to a smooth puree. Use the amount of water needed to achieve the desired consistency.
- Serve the cold gazpacho in a glass or bowl, garnished with remining chopped pepper, cucumber, and onion.