Gazpacho: Explained!

The Origins of Gazpacho

Gazpacho's roots can be traced back to ancient times, with evidence suggesting that the Romans and Moors consumed similar cold soups made from bread, vinegar, olive oil, and vegetables. However, the modern version of gazpacho, as we know it today, emerged in Andalucia, a region in southern Spain during the 19th century.

As many of the most known tapas we know today, this dish originated as a humble peasant dish, gazpacho was a way to make use of stale bread and abundant vegetables, particularly tomatoes, peppers, cucumbers, and onions. Over time, it evolved into the refreshing and flavorful soup that has become synonymous with Spanish cuisine.

The Basic Ingredients

Gazpacho is characterized by its simple yet vibrant ingredients, which come together to create a symphony of flavors. Every household makes it different, but you can count on the basics being Tomatoes, Bread, Bell peppers, Onions, Garlic, Extra Virgin Olive Oil, Vinegar and Salt. 

Our tips for a good Gazpacho

  1. Using quality ingredients is key. Ripe tomatoes make the difference, so even if hard to find, it’s well worth it.

  2. I don’t use cucumber because my husband doesn’t like it, but it’s something you can explore and adapt to your own taste.

  3. A good gazpacho should be made the day before you want to consume it. Why? It’s simple, you need to let it rest and you need to serve it COLD! Really cold!. It’s best if done the day before and let it rest overnight in the fridge.

  4. Make only what you are going to consume in a couple of days. It’s not difficult to make, and it doesn't age well. You would notice that it gets more sour as the days go by, so the fresher the better.

  5. Serve it with your preferred garnishes. In my case, that’s a good bread cut in pieces, and if you have some, Iberico ham is a great addition too! Some might say that this is better suited to a Salmorejo, another amazing Tomato-based soup, but try it with the Gazpacho and let me know what you think!
    A more traditional option is cutting small cubes of bell pepper with onions and cucumber and adding it on top.
    Don’t forget to explore new things! Food is a great thing to experiment with.

  6. If you want to try it out, remember you can count on us bringing it to our Local Markets during the summer!
Gazpacho Bottled

OK, now you are thirsty and want to try some? Here, try our recipe!


  • 1000 g of ripe red Roma tomatoes, halved
  • 1 garlic clove
  • 50 g of green bell pepper, chopped
  • 40 g of onion
  • 70 g of cucumber, partially peeled, chopped
  • 30 g of vinegar
  • 1 teaspoon of salt
  • 80 g of extra virgin olive oil


Place all the ingredients in the blender. Blend for 30 seconds on medium-high speed. Then, blend for 3 minutes on high speed. 

Serve cold.

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Variations of Gazpacho

While the traditional recipe for gazpacho is widely cherished, there are countless variations and adaptations to suit different tastes and preferences. Some popular variations include:

  • Watermelon Gazpacho: Incorporating juicy watermelon adds a subtle sweetness and refreshing twist to gazpacho.
  • Avocado Gazpacho: Creamy avocado enhances the texture and richness of gazpacho, creating a velvety soup with a hint of earthy flavor.
  • Strawberry Gazpacho: Sweet and tangy strawberries lend a delicate sweetness and vibrant color to gazpacho, perfect for warm summer days.
  • Spicy Gazpacho: Adding jalapeños, chili peppers, or hot sauce gives gazpacho a fiery kick and adds depth to its
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