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Gazpacho

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description Gazpacho Overview

Gazpacho is a cold soup originating from the Andalusia region of southern Spain. It is traditionally made by blending raw vegetables, including tomatoes, cucumbers, bell peppers, onions, and garlic, with olive oil and vinegar. The soup is widely consumed during the summer months and is a staple of Mediterranean cuisine.

help Gazpacho FAQ

Is traditional gazpacho cooked before it is chilled?

Usually not: Andalusian gazpacho is made by blending raw tomatoes, cucumber, pepper, garlic, olive oil, and an acidic ingredient such as sherry vinegar. It is then chilled and served cold.

What is the difference between gazpacho and salmorejo?

Gazpacho is generally thinner and commonly includes cucumber and pepper, making it suitable for drinking or serving as a light soup. Córdoba's salmorejo is thicker, relies heavily on tomato, bread, and olive oil, and is often topped with egg and cured ham.

Why is bread added to some gazpacho recipes?

Bread gives the soup more body and helps emulsify its water-rich vegetables with olive oil. Some modern recipes omit it for a lighter texture, while thicker Andalusian versions may use stale bread.

Can gazpacho be made without peeling the tomatoes?

Yes, especially when using a powerful blender that can break down the skins finely. For a silkier restaurant-style result, cooks may peel the tomatoes or pass the blended soup through a fine sieve.

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