Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Gazpacho – The King of Cold Soups



I can say now that summer is officially here, the typical extreme high temperatures and sunny days in the  Mediterranean “Costa Dorada” ,where I live, have arrived unusually later this year, but they finally did and I guess they’re going to last at least a couple of months. I understand that people who are here on holidays enjoy it and it is indeed the perfect beach weather!

Personally, I really hate the heat, summer is not my favourite time of the year at all. My skin is very sensitive to the sunlight and I’m heatstroke prone. However, it doesn’t mean I can’t find ways to enjoy it! A nice terrace at the seaside, under the shade is perfect to gather with friends while having fresh beverages and food. In fact, I love the opportunity to change menus and recipes according to the seasonal produce and fresh vegetables are at their best in summertime. And there is no better way to celebrate veggies freshness than a good gazpacho!

I think gazpacho is one of the most brilliant Spanish recipes, is the perfect refreshing and healthy meal! It is also very friendly to any kind of diet need or choice: is vegan, raw, gluten-free, dairy-free and low carb. Besides, it has a very high water and fibre content and it’s packed with vitamins and antioxidants. It can be a snack, an entrée or a main dish if adding the right toppings to it, just be creative!

Just a word of warning: If you’re looking for a gluten-free  gazpacho, beware if you’re not making your own, because there are versions that use some bread on it!

Today I’m sharing the classic recipe, you’ll see how quick and easy is to prepare and to customise!


  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 kg ripe tomatoes roughly quartered
  • 1 small garlic clove
  • 1/4 small onion
  • 1/4 green Italian pepper
  • 1/2 cucumber or a small one, peeled and cut into chunks
  • 150 ml extra-virgin olive oil
  • 2 tablespoonfuls of red wine vinegar
  • Salt to taste
  • More oil and vinegar to adjust to taste
  • Garnishes of choice: grated boiled egg, Serrano ham dices or shaves, avocado slices, pepper, onion and cucumber small dices, etc… (I used egg and ham).


Add all the ingredients to a blender and mix for a few minutes until a smooth paste is formed.

Taste it and adjust salt and vinegar, I like mine quite acid, so I pour an extra dash of vinegar at this point. Put in more oil if you want it more creamy. The real trick with gazpacho is to find the texture and seasoning of your like and try to reproduce it every time.

Finish by straining the mixture through a Chinese strainer.

Serve chilly with the garnishes of your choice and enjoy!

PS: It can be kept in the refrigerator up to 2 or 3 days.



4 thoughts on “Gazpacho – The King of Cold Soups

  1. Love gazpacho – in our village it’s not made with bread or onion and is made to be drunk more typipcally than eaten. Delicious, yours looks lovely!

    Liked by 1 person

    • Thanks! We also love to drink it at home, before meals, is so refreshing! Definitely the best gazpacho and salmorejo I’ve ever tried were made in Andalucía!!! 🙂


  2. What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!

    Have a great day! 😀

    Liked by 1 person

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