Everyday Kitchen

Spanish · Soups

Spanish-style Gazpacho

Draft recipe — not kitchen-tested
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.

Jump to recipe

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 draft. This is not a tested result of our recipe. Photo credit and licence
0 of 11 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after 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?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

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

Related recipes