Spanish GazpachoSpanish
PlateMap recipe · #141

Spanish Gazpacho

A cold Andalusian soup of ripe tomato, cucumber, red pepper and garlic blended with stale bread, olive oil and vinegar until smooth and creamy. Served chilled in summer.

20+ waiting: Plus 2 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
easyDifficulty
Prep:
20 minutes
Cook:
0 minutes
Waiting:
2 hours (Chill for at least 2 hours.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Bread

    5 minutes

    Soak the stale baguette in a little water for 5 minutes, then squeeze it.

    Success cue

    Soft bread with no dry spots.

  2. 02

    Chopping

    10 minutes

    Roughly chop the tomatoes, cucumber, red bell pepper and garlic.

    Success cue

    Chunks small enough for the blender.

  3. 03

    Blending

    4 minutes

    Blend the vegetables with the bread, vinegar and salt for 2 minutes until very smooth, then blend in the olive oil in a thin stream until the soup turns pale and creamy.

    Success cue

    Smooth, creamy and pale orange.

  4. 04

    Chilling

    2 hours

    Pass it through a sieve, thin it with the ice water if it is too thick and chill for at least 2 hours.

    Success cue

    Very cold and silky.

  5. 05

    Serving

    1 minute

    Serve very cold, with a drizzle of olive oil.

    Success cue

    A thread of oil on top.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Adding the oil slowly while blending turns the soup creamy without any cream.

  • • Make it with the ripest summer tomatoes; pale tomatoes give a pale soup.
  • • Serve it in chilled glasses or bowls.

Common mistakes

  • • Skipping the sieve, so the soup is grainy with seeds and skin.
  • • Serving it at room temperature; gazpacho must be very cold.

Serving ideasServe cold with small cubes of cucumber, pepper and toasted bread on top.

Potential allergens

Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I serve it the same day?

Yes, after at least 2 hours in the fridge; it is even better the next day.

Can I make it without bread?

Yes. It will be thinner and lighter; add a little more olive oil for body.

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