What is gazpacho?
Quick answer
Gazpacho is a chilled Spanish soup made from raw, blended vegetables, mainly ripe tomatoes, plus cucumber, green pepper, garlic, olive oil, vinegar and often stale bread. It comes from Andalusia in southern Spain, where it’s a refreshing dish during hot summers. It’s served cold, sometimes in a glass.
Classic Andalusian gazpacho
| Ingredient | Role |
|---|---|
| Ripe tomatoes | The base |
| Cucumber | Freshness |
| Green pepper | Flavor |
| Garlic | Bite |
| Olive oil | Richness and body |
| Sherry vinegar | Tang |
| Stale bread | Thickens the soup (optional in modern recipes) |
| Salt | Seasoning |
Everything is blended until smooth, chilled, and often garnished with small cubes of cucumber, pepper, onion or croutons.
Older than tomatoes
Gazpacho existed before tomatoes reached Spain from the Americas in the 1500s. Early versions were a simple mix of bread, olive oil, vinegar, garlic and water, eaten by farm workers. Tomatoes and peppers were added later, creating the red soup known today.
Gazpacho’s cousins
| Soup | Region | Difference |
|---|---|---|
| Salmorejo | Córdoba | Much thicker, just tomato, bread, garlic and oil; topped with ham and egg |
| Ajo blanco | Málaga | A white soup of almonds, garlic, bread and olive oil, often served with grapes |
| Gazpacho manchego | La Mancha | Not a soup at all, but a hot stew with game meat and flatbread |
Serving gazpacho
In Spain, gazpacho is often kept in a jug in the fridge during summer and drunk from a glass as a snack. It’s a popular starter at lunchtime. Modern chefs make versions with watermelon, strawberry or beetroot.
Andalusia’s other treasures
Andalusia is home to flamenco, the Alhambra in Granada and Seville’s tapas bars. Spain’s other famous dishes include paella from Valencia; see where paella comes from. For tomatoes and other summer fruits, see why some fruits turn brown.
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