Gazpacho – Cold Spanish Soup

July 30, 2008 By: erik Category: Food, Photos, Spain 994 views

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GazpachoWe bought a new blender recently. Being myself, I bought the most expensive model that didn’t come with extra vacuum packing gadgetry thrown in. This, combined with some extra leftover bread from a few days ago, was enough to push Marga into buying some peeled tomatos and a cucumber to make gazpacho. She’s never made gazpacho before, but she’s seen and helped her mother do it countless times. So we gave it a try.


  • Day-old bread, soaked in water for 15 minutes or so. About enough to make a ball the size of your fist.
  • Peeled tomatoes. We only had one tomato, so we peeled it and bought a can of peeled tomatoes.
  • One cucumber, peeled.
  • Two fried eggs.
  • Two large cloves of garlic. This gives it a nice tang.
  • Salt
  • Extra Virgin Olive Oil
  • Vinegar
  • Water, if outcome is a little too thick.

Traditional gazpacho is one of those recipes that grew out of necessity and just blending together whatever people had available. It’s one food where, no matter how you make it, if you serve it to a large group of Spaniards, everyone will tell you exactly how what you’ve served is different from how their family usually makes it. Generally, anything that you’d put on a salad is fair game.


  1. Blend
  2. Serve
  3. Eat

Salad Chefs Observe Gazpacho Ingredients

The Salad Chefs oversee the addition of ingredients into the blender. Note that I said only one “fist” of bread, and we have two. Adding too much bread was the only mistake we made. The resulting gazpacho was a little too grainy.

Gazpacho Ingredients - Preblend



The first few times I tried gazpacho, I didn’t really like it. But I think my aversion was more just a general aversion to cold soups, which I have since overcome. One way to trick yourself past the cold soup problem is by serving it in a glass.

Really, if you think about it, eating gazpacho is rather like drinking salad.

  • The “coldness” of the soup is what has always stood in the way of me digging it. I’ll have to try some in a glass next time.

  • Hi there,

    One of my favourit soups of all time is gazpacho. I like alos to add a touch of garlic and as some people are not into the lumps etc I usually put the soup through a strainer and gauze and your left with a creamier consistency. Also good is to have some finely diced green peppers, onions and cucumber on the side which can be added at the last minute before eating. Not to mention pouring over some good quality virgin olive oil at the same time.

  • Candy

    My sister lived in Madrid for 4 years and I went to visit her for a month. Never had egg in Gazpacho. But also blended in were green pepper and onion. I still make it. Always have cut up tomatoes, cucumber, green pepper, onion and home made croí»tons to put in it when serving. Yum Yum!

  • I got into gazpacho when we visited Andalucia a few years ago, but the real discovery for me was salmorejo. Paola made one at home once and it was gorgeous, especially with the crumbled bits of hardboiled egg and bacon sprinkled on top.
    Hey – how about we organise an Internet Soup Party…?

  • Nothing goes better with a sandwich (party) than soup (party)!

  • Great recipe! I just made gazpacho for the first time recently. ( Next time I might try out your recipe. 🙂

  • Anonymous

    A cold Spanish soup is very fabulous in taste. It is not as much as tasty when it warm but after freeze cold it taste become so so fabulous which I can’t explain it here. Ohh… I loved it very much.

  • Anonymous

    Soups are very healthy for health and this cold Spanish soup is very healthy and testy soup. This one of my favourite soups of all time is gazpacho.
    Complete kitchens

  • Anonymous

    Nice soup. It is very healthy soup. I always take a soup with my dinner. A cold Spanish soup is my favorite and it is very fabulous in taste.