--- title: "Gazpacho: what it means in cooking — Tiny Plates" description: "Gazpacho is a cold Spanish soup of blended raw tomato, cucumber, pepper, garlic, olive oil and vinegar. See how to balance it and serve it cold." url: "https://www.tinyplates.dev/glossary/gazpacho" --- # Gazpacho Gazpacho is a cold Spanish soup of blended raw tomato, cucumber, pepper, garlic, olive oil and vinegar. See how to balance it and serve it cold. Also called Andalusian gazpacho. Gazpacho is a cold soup from Andalusia in southern Spain. It is made from raw ripe tomatoes, cucumber, green bell pepper, garlic, olive oil, vinegar and salt, blended until smooth. Many recipes add a little stale bread to give it body. It is served chilled, often in a glass, on hot summer days. ## How to do it 1. Roughly chop about 1 kg (2 lb) of very ripe tomatoes, half a cucumber, half a green bell pepper and a small clove of garlic. 2. If you use bread, soak a slice of stale white bread in water and squeeze it out. 3. Blend the vegetables and bread until smooth, with a blender or an [immersion blender](https://www.tinyplates.dev/glossary/immersion-blender). 4. With the blender running, pour in about 100 ml (scant ½ cup) of olive oil. It turns the soup paler and creamy, because the oil forms an [emulsion](https://www.tinyplates.dev/glossary/emulsion). 5. Add 1 to 2 tablespoons of [sherry vinegar](https://www.tinyplates.dev/glossary/sherry-vinegar) and salt. 6. For a silky texture, [pass it through a sieve](https://www.tinyplates.dev/glossary/pass-through-a-sieve). 7. Chill for at least 2 hours. 8. Taste and [adjust the seasoning](https://www.tinyplates.dev/glossary/adjust-the-seasoning) just before serving. Cold dulls flavor, so it usually needs a bit more salt. ## How to store it Keep it covered in the fridge for up to 2 days. Stir before serving, because it may separate. ## Common mistakes * Pale, out-of-season tomatoes. They make a thin, sour soup. Gazpacho is a summer dish for a reason. * Too much garlic. Raw garlic gets stronger as the soup sits. * Serving it warm. It should be properly cold. * Adding all the vinegar at once. Start small and add more after chilling. ## In recipes Gazpacho is often served with small bowls of diced cucumber, pepper, onion, hard-boiled egg and croutons for people to add. _Salmorejo_ is a thicker cousin from Córdoba, made mostly of tomato, bread and oil, topped with egg and ham. "Gazpacho" on modern menus can also mean other chilled blended soups, such as watermelon or green gazpacho. ## Gazpacho recipes 7 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2012/09/Blueberry-Raspberry-Gazpacho-with-Mint.jpg)Blueberry Raspberry Gazpacho with Mintwww.skinnytaste.com · 240 min](https://www.skinnytaste.com/raspberry-blueberry-gazpacho-with-fresh/) * [![](https://www.onceuponachef.com/images/2024/05/gazpacho-andaluz-hero-04.jpg)Gazpacho Andaluzwww.onceuponachef.com · 20 min](https://www.onceuponachef.com/recipes/gazpacho-andaluz.html) * [![](https://www.onceuponachef.com/images/2025/07/Golden-Gazpacho-4.jpg)Golden Gazpachowww.onceuponachef.com · 10 min](https://www.onceuponachef.com/recipes/golden-gazpacho.html) * [![](https://www.onceuponachef.com/images/2012/06/Roasted-Garlic-Gazpacho-3.jpg)Roasted Garlic Gazpachowww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/roasted-garlic-gazpacho.html) * [![](https://www.onceuponachef.com/images/2014/08/roasted-red-pepper-gazpacho.jpg)Roasted Red Pepper & Tomato Gazpachowww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/roasted-red-pepper-and-tomato-gazpacho.html) * [![](https://www.onceuponachef.com/images/2025/07/Watermelon-Gazpacho-1.jpg)Watermelon Gazpachowww.onceuponachef.com · 15 min](https://www.onceuponachef.com/recipes/watermelon-gazpacho.html) * [![](https://www.onceuponachef.com/images/2019/06/Summer_Gazpacho_Salad-1200x1577.jpg)Summer Gazpacho Saladwww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/summer-gazpacho-salad.html) ## Related terms * [EmulsionAn emulsion is a mix of oil and water, which normally do not blend, held together as tiny drops. Mayonnaise and vinaigrette are emulsions.](https://www.tinyplates.dev/glossary/emulsion) * [Immersion blenderAn immersion blender is a handheld stick blender you put straight into the pot to puree soups and sauces. Here is how to use it cleanly.](https://www.tinyplates.dev/glossary/immersion-blender) * [Sherry vinegarSherry vinegar is a nutty, aged Spanish vinegar made from sherry. It brightens gazpacho, romesco, dressings and pan sauces with a rounded tang.](https://www.tinyplates.dev/glossary/sherry-vinegar) * [Adjust the seasoningTo adjust the seasoning is to taste a dish at the end and add salt, acid, pepper or sweetness until it tastes right. Here is how to do it in steps.](https://www.tinyplates.dev/glossary/adjust-the-seasoning) * [Pass through a sieveTo pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly.](https://www.tinyplates.dev/glossary/pass-through-a-sieve) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)