🍅 Gazpacho
Gazpacho is a chilled Andalusian soup of raw ripe tomatoes, cucumber, green pepper and garlic, blended with olive oil and a splash of vinegar. It is smooth, cool and refreshing, with a gentle acidity. It is served cold in bowls or glasses on hot summer days, often topped with finely diced vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 garlic clove
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- Salt, cold water as needed
Method
- Put the tomatoes, cucumber, pepper and garlic in a blender.
- Blend until very smooth, then add the vinegar and salt.
- With the motor running, pour in the olive oil so the soup turns creamy.
- Thin with a little cold water if needed and pass through a sieve for a silkier texture.
- Chill for at least 2 hours and serve topped with diced cucumber and pepper.
How to make it lighter
- Most of the calories come from the oil — 2 tbsp instead of 3 still gives a creamy body (1 tbsp oil ≈ 120 kcal).
- Serve it as a starter: a large bowl is filling and very light.
- Garnish with extra diced vegetables rather than fried toppings.
History
Gazpacho comes from Andalusia in southern Spain, where it began as a simple field-workers' dish of pounded ingredients with oil and vinegar. Tomatoes and peppers, brought from the Americas, became its base only in later centuries. Today it is a summer staple across Spain and far beyond.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →