We all love to enjoy an authentic gazpacho soup - especially when it’s hot in the summer. Gazpacho is ideal when it’s scorching outside, but you still need to eat something, especially after swimming and spending the morning in sports activities on the beach, perhaps in the south of Spain.
Now it’s time to introduce the original, authentic gazpacho soup recipe – a classic of Andalusian cuisine. Make sure you use only the best, freshest ingredients before starting with the recipe. Use only the ripest tomatoes. Don't use bread that's too flavourful or rough. Bread is used as a thickener in Andalusian gazpacho – stale bread is the best choice.
Total time 30 minutes
Tomatoes 600 g
Green bell pepper 1
Red bell peppers ½
Garlic 1 clove
Red onion 1
Bread 100 g, stale, without the crusts
Extra virgin olive oil 50 ml
White vinegar 120 ml, not too strong
Salt to taste
Black pepper to taste
In a covered bowl, soak the bread in enough water and half a glass of white vinegar.
While the stale bread softens, peel the tomatoes and eliminate the more watery parts.
Chop the tomatoes, dice the cucumber and bell peppers. Mince the garlic and onion.
Put all the ingredients into a blender and mix until you have a dense, smooth consistency.
Squeeze the liquid from the bread and add to the mixture, along with the salt and pepper and another drop of vinegar.
Let the soup rest in the refrigerator and serve very cold, accompanied, if desired, with fresh, diced vegetables and pan-fried toasted bread.
Gazpacho soup recipe tips
Look for fresh tomatoes at your local farmers market.
Rinse the red onion under cold water before adding it to the blender to tame its sharp flavour.
Chill the soup for at least 3 hours before eating.
Serve the chilled gazpacho soup in a bowl and garnish it with cherry tomatoes, diced cucumber and a drizzle of olive oil.