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Spanish · Soups

Spanish-style Gazpacho

VegEasy

Diet: Veg · Vegan

Blend raw vegetables with bread, passata and cooled stock. Chill the soup before serving.

Prep
25 min
Cook
0 min
Chill
120 min
Total
145 min
Servings
8
Difficulty
Easy
Cuisine
Spanish
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Red gazpacho in a white handled bowl with oil and pale garnish
Representative gazpacho with an unidentified pale creamy garnish. That garnish is not in this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Main ingredients

Seasoning and finishing

Liquids

Equipment

Blender; large bowl or jug; cover; knife; chopping board.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Put 1 red onion, chopped, 2 cloves garlic, chopped, 1 red bell pepper, deseeded and 4 ripe tomatoes, chopped in the blender.

    Check: Roughly chopped vegetables blend more evenly than large pieces.

  2. Tear 1 slice white bread, crust removed into small pieces.
  3. Add the bread, 500 ml passata and 300 ml vegetable stock, cooled.

Blend · About 2 min

  1. Add 5 tbsp olive oil, 4 tbsp wine vinegar, 1 tsp Tabasco hot sauce and 1 tsp sugar.
  2. Blend for 1–2 minutes.

    Check: The soup should be smooth, without large vegetable pieces.

  3. If necessary, blend in batches below the blender’s maximum fill line.
  4. Pour the soup into the bowl or jug.

Chill and serve · About 1 min

  1. Cover the soup.
  2. Refrigerate for at least 2 hours.
  3. Stir the chilled soup before dividing it between bowls.
  4. If using basil, scatter 8 leaves basil, for serving over the portions.

Tips

  • This is a Spanish-style adaptation, not a claim to one definitive regional version.

Substitutions

  • Use a little extra cucumber instead of some pepper.

Storage

  • Get perishable Spanish-style Gazpacho into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Spanish-style Gazpacho within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Spanish-style Gazpacho to 74°C / 165°F, stirring or turning it for even heating. When Spanish-style Gazpacho is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Spanish-style Gazpacho includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Spanish-style Gazpacho becomes softer in storage.

Make ahead

  • Blend and chill several hours before serving.

FAQ

Why chill it?

It is served cold, and chilling lets the flavours mix.

Must I strain it?

No. Straining gives a smoother texture but removes some pulp.

How should I store spanish-style gazpacho?

Get perishable Spanish-style Gazpacho into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Spanish-style Gazpacho within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Mary Cadogan / Good Food: Gazpacho.

Spanish-style passata-and-stock version; two-hour chilling included.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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