Is gazpacho served hot or cold?

Gazpacho is traditionally served cold. It's specifically designed as a refreshing summer soup that requires no cooking, making it perfect for hot weather. Serving it thoroughly chilled (around 40°F/4°C) enhances its refreshing qualities and allows the flavors to fully develop.

Why is my gazpacho foamy?

Foamy gazpacho typically results from over-blending, which incorporates too much air. To avoid this, blend in short pulses rather than continuous blending. If foam appears, let the soup rest in the refrigerator for a few hours—the foam will rise to the top and can be skimmed off.

What can I use instead of bread in gazpacho?

For gluten-free or lower-carb options, you can substitute the bread with half an avocado, a quarter cup of ground almonds, or simply omit it altogether. The bread traditionally adds body and creaminess, but many modern gazpacho recipes skip it entirely for a lighter, more vegetable-forward soup.

How do I fix gazpacho that's too acidic?

If your gazpacho tastes too acidic, add a pinch of sugar (or a drizzle of honey) to balance the flavors. Alternatively, include more olive oil or a small amount of avocado when blending, as fats help counteract acidity. Remember to adjust gradually and taste as you go.

What's the difference between gazpacho and salmorejo?

While both are cold Spanish tomato soups, gazpacho typically contains various vegetables (cucumber, bell pepper, onion) and is thinner in consistency. Salmorejo comes specifically from Córdoba, contains only tomatoes, bread, oil, garlic, and vinegar, and has a thicker, creamier texture. It's traditionally garnished with hard-boiled egg and ham.

Authentic Gazpacho Recipe: A Refreshing Spanish Cold Soup

Description

A refreshing Spanish cold soup made with ripe tomatoes and fresh vegetables, perfect for hot summer days.

Ingredients

For the perfect gazpacho, you’ll need ingredients that sing with freshness and vibrancy:

2 pounds (about 6-7 medium) ripe tomatoes, preferably heirloom or vine-ripened

1 medium cucumber, peeled and roughly chopped

1 red bell pepper, seeded and roughly chopped

1 small red onion, roughly chopped

2 garlic cloves, peeled

¼ cup extra virgin olive oil (Spanish varieties work best)

2 tablespoons sherry vinegar (can substitute with red wine vinegar)

1 slice day-old bread, crusts removed and soaked in water

1 teaspoon sea salt, or to taste

½ teaspoon freshly ground black pepper

¼ teaspoon ground cumin (optional but authentic)

For garnish:

Finely diced cucumber, bell pepper, and red onion

Small cubes of crusty bread (for homemade croutons)

A drizzle of high-quality olive oil

Fresh herbs like basil or parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tomatoes
Core and quarter tomatoes, removing stems. Optionally blanch and peel for smoother texture. Save any juices for added flavor.
Soak Bread
Tear crustless day-old bread into chunks and soak with water or tomato juice for 5 minutes until soft.
Chop Veggies
Roughly chop cucumber, bell pepper, red onion, and garlic. Precision isn’t needed since it will all be blended.
Blend Ingredients
Blend tomatoes, soaked bread, vegetables, olive oil, vinegar, and spices until smooth. Use a high-powered blender for best texture.
Strain (Optional)
Strain the blended soup through a fine-mesh sieve for a silky texture, or skip for a more rustic version.
Adjust Seasoning
Taste and fine-tune with extra salt, vinegar, or olive oil to balance the flavors—cold soups often need more seasoning.
Chill Thoroughly
Refrigerate for at least 2 hours (or overnight) to let the flavors meld and the soup thicken slightly.
Prepare Garnishes
Finely dice extra veggies and/or make croutons to top your soup before serving.

Serve Cold
Stir the gazpacho, pour into chilled bowls or glasses, garnish with diced vegetables, herbs, and a drizzle of olive oil. Serve immediately.

Notes

This traditional Andalusian recipe requires no cooking and is best made ahead for maximum flavor development.

Prep Time: PT20M
Cook Time: PT0M
Category: Soup
Method: Blending
Cuisine: Spanish