In the summer season, when the heat, sunshine and tomatoes are in abundance, why not enjoy a delicious gazpacho? This flavoursome cold vegetable soup is an absolute delight! Perfect for sipping in the shade on the terrace, as an aperitif or as a refreshing alternative to the traditional barbecue. Discover step by step our delicious traditional Andalusian gazpacho recipe, simple, quick and refreshing.

Before you begin:

What is gazpacho?

Gazpacho is a cold, uncooked tomato-based soup originating from Andalusia. This delicious broth is very popular in southern Spain and Portugal. Traditionally, it is served as an aperitif or starter. It can also be enjoyed as a snack or main dish.

Depending on the region and recipe, you can add to gazpacho: cucumbers, peppers, garlic, lemon, onions, breadcrumbs and ice cubes for freshness. You can also adjust the seasoning with some basil leaves, coriander, Espelette or Cayenne pepper. The more adventurous may add a few drops of tabasco.

What are the health benefits of gazpacho?

Raw vegetables and tomatoes contain much more vitamins and nutrients than when cooked. Tomatoes are also known for their carotenoid and antioxidant content.

Simple gazpacho recipe:

Ingredients for 2 people:

  • 250g ripe tomatoes
  • 250g cucumber
  • 1 tablespoon lemon juice or vinegar (preferably sherry vinegar)
  • 1 tablespoon olive oil
  • 1 pinch of salt
  • a little pepper

Method:

  • 1/ Start by peeling the cucumbers and washing the tomatoes.
  • 2/ Dice the tomatoes and cucumbers and place them in a bowl. You can also blend them directly in a blender. Note: there's no need to peel the tomatoes or remove the seeds.

  • 3/ Add the olive oil, vinegar or lemon juice, salt and pepper. The olive oil will emulsify everything well.
  • 4/ Blend everything (here I used a hand blender).

  • Chill your gazpacho for 1 hour to make it even more refreshing.
  • Serve very cold in bowls, glasses or verrines and enjoy!
  • You can also garnish with a basil or mint leaf and some ice cubes.

N.B.: There are other delicious cold soups, variations of gazpacho. Like salmorejo, also popular in Andalusia, which comes from the beautiful city of Cordoba. This blended tomato soup is garnished with bread, egg and cured ham, making it a thicker version than traditional gazpacho. There is also green gazpacho, made with courgette, onion, stock and fresh cheese. And finally, ajo blanco is another refreshing summer soup to enjoy without moderation during hot weather, made mainly with garlic, almonds and olive oil.

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