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Classic Spanish gazpacho recipe with ripe tomatoes and olive oil

Classic Spanish Gazpacho

This classic Spanish gazpacho is a cold Andalusian tomato soup blended from ripe tomatoes, green pepper, cucumber, garlic, olive oil and vinegar, with a little traditional bread for body.
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Prep Time 30 minutes
Servings: 4
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

2.2 lb (1 kg) very ripe tomatoes, roughly chopped
2 small green peppers, roughly chopped
2 garlic cloves, peeled
3½ oz (100 g) day-old rustic or farmhouse bread
¼ cup (4 tbsp) extra-virgin olive oil
1 tbsp sherry vinegar
Cold water, as needed, for desired consistency
Salt, to taste

Method
 

Soak the bread: Tear the day-old bread into pieces and soak briefly in cold water until softened. Squeeze out excess water.
    Chop the vegetables: Roughly chop the tomatoes and green peppers. Add to a high-speed blender with the garlic and soaked bread.
      Blend: Blend until very smooth. Add the olive oil and sherry vinegar and blend again until silky and cohesive.
        Adjust the consistency: Add cold water gradually until smooth, cold and pourable- not thick like salmorejo. Don't add all the water at once.
          Strain if necessary: If your blender leaves noticeable skins, seeds or pepper fibers, strain through a fine-mesh strainer. If already smooth, skip this step.
            Season: Add salt gradually. Taste and adjust vinegar, olive oil or water as needed.
              Chill: Cover and refrigerate at least 2 hours; 4 hours or overnight is best.
                Serve: Pour into chilled bowls or glasses. Serve with diced tomato, cucumber, green pepper, onion, bread or hard-boiled egg, plus a drizzle of olive oil.

                  Notes

                  • Use the ripest tomatoes you can find - tomato quality is the biggest flavor variable.
                  • Don't rush the chilling step. Two hours is the practical minimum; 4 hours or overnight is better.
                  • Add water gradually. Tomato and cucumber water content varies considerably.
                  • Straining is optional. If your blender produces a silky soup, there's no need to strain it.
                  • Bread is traditionally supported but variable - some modern Andalusian recipes omit it.
                  • Taste again after chilling. Cold temperatures change how acidity and seasoning are perceived.
                  • Store the gazpacho separately from crunchy garnishes so they keep their texture.
                  • Nutrition (estimate only, not lab-tested): Approximately 240-250 calories per serving. Varies with tomato size, bread type and amount of oil used.