Real Spanish Gazpacho from Spain

Total Time
15mins
Prep 10 mins
Cook 5 mins

Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!

Ingredients Nutrition

Directions

  1. Rinse well the tomatoes,take off the stems.
  2. Peel the garlic clove.
  3. Peel the onion, chop in 3-4 pieces.
  4. Rinse the pepper, get rid of any single seed, chop coarsely.
  5. Peel well the cucumber, no green left.
  6. Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
  7. In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
  8. Notes:.
  9. Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
  10. For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
  11. Keeps well in fridge for a week, guess it won't last you a day, so good it is!

Reviews

Most Helpful

My husband and I honeymooned in Spain, and had the most amazing gazpacho it a little cafe. In my very, very broken Spanish, I told the waitress that my new husband now loves their gazpacho more than he loves me, which made her and the rest of the staff laugh and, in very broken English, try to give me the recipe. This is the closest recipe I've found to match that memory, and my family thanks you for it :) Note to self, 1 lb of tomatoes is roughly 2.5 cups chopped, and half the recipe is all my food processor can handle before leaking badly.

Lighty May 25, 2012

FINALLY!! THANK YOU!!! REAL SPANISH GAZPACHO! MMMMMM!!!!!!! I went to school in Seville and have been craving gazpacho ever since, but no restaurants here make it right! This brought me straight back to Spain! So light, yet creamy and VERY EASY to make! I had 2 bowls with fresh bread to dip before I could even let it get cold. Excellente!!! Gracias!

krob888 September 29, 2015

I made this for a dinner for 30 people (recipe x 4). Everyone said it was the best gazpacho they had ever had. I used less oil and more vinegar and made a garnish (fine dice) of the vegetables for those who wanted some crunchy pieces. Loved the addition of cumin. Big hit. Definitely going in the save file.

Amy W. July 29, 2015

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