Gazpacho soup

Cookinero 19 Apr 2025

Cold Spanish gazpacho soup is a favorite dish of the Spaniards. In the classic version, it is prepared with tomato sauce and cooled before serving. To make gazpacho at home, you need tomatoes. For ease of preparation, you can choose pureed ones. Making gazpacho consists of several stages: cutting vegetables, marinating onions, creating a fragrant dressing with garlic and grinding the ingredients into a puree.

How to cook Gazpacho soup

Step 1

Gazpacho soup

Prepare the pepper. Preheat the oven to 180 degrees and put the sweet pepper in it on a baking sheet greased with vegetable oil. After 15 minutes, take the pepper out and cool it, peel it. Remove the seeds and partitions. Cut the pulp into cubes.

Step 2

Gazpacho soup

Make the seasoning. Mix salt, garlic and herbs in a bowl. Add olive oil. Let sit for 10 minutes.

Step 3

Gazpacho soup

Grind the ingredients. Place all the gazpacho ingredients in a deep bowl: pureed tomatoes, chopped cucumbers, sweet peppers, olive oil seasoning and marinated onions. Use a blender to mix everything into a smooth puree.

Step 4

Gazpacho soup

Prepare the soup. Pour the finished puree into a saucepan and add a glass of cold boiled water. Stir and leave to cool in the refrigerator for 1 hour.

Gazpacho soup - FAQ About Ingredients, Baking Time and Storage

Yes, canned tomatoes (preferably fire-roasted for extra flavor) work well in gazpacho. Drain excess liquid before blending to avoid a watery consistency.
Gazpacho stays fresh in an airtight container for 3–4 days. Stir before serving as separation is natural.
Yes! This recipe is naturally vegan—just ensure your olive oil and other ingredients are plant-based.
Reduce the added water or use chilled tomato juice instead for a thicker texture. Blend in a handful of bread cubes (optional) to thicken.
Try diced avocado, croutons, fresh herbs, or a drizzle of chili oil for extra flavor and texture.
Freezing isn’t recommended as the texture changes—fresh cucumbers and tomatoes become mushy upon thawing.
Add a pinch of cayenne, a chopped jalapeño, or a dash of hot sauce when blending.
Yes, or soak chopped onions in cold water for 10 minutes to reduce sharpness before adding.

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