Chef John’s Gazpacho is a classic chilled Spanish soup bursting with fresh summer flavors. Made with ripe tomatoes, crisp cucumbers, bell peppers, and zesty garlic, this vibrant dish is blended to silky perfection and served cold for the ultimate refreshing experience. Unlike hot soups, gazpacho celebrates raw, sun-ripened vegetables, olive oil, and vinegar — creating a perfect balance of tanginess, sweetness, and savoriness.
Chef John’s Gazpacho:
Gazpacho originated in Andalusia, Spain, where it was once a humble peasant dish made from stale bread, olive oil, and garlic. Over time, with the introduction of tomatoes from the New World, it evolved into the beloved cold soup we know today. Chef John’s version brings out the natural sweetness of the vegetables while keeping the texture light and elegant — a perfect appetizer or light meal for hot weather.
History:
Gazpacho has deep Andalusian roots, dating back centuries before tomatoes were introduced to Europe. Originally a simple mix of bread, olive oil, vinegar, and garlic, it transformed into the bright red tomato-based soup after the 16th century. This dish reflects Spain’s Mediterranean climate and agricultural abundance. Chef John’s modern take honors the traditional recipe while enhancing its freshness and smooth texture using modern blending techniques.
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Chef John’s Gazpacho
Ingredients
- 6 ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled and diced
- 1 small red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 cup cold water (adjust for consistency)
- Fresh herbs (basil, parsley, or cilantro) for garnish
Instructions
- Combine Vegetables: Place tomatoes, cucumbers, bell peppers, onion, and garlic in a blender or food processor.
- Blend: Pulse until smooth but still slightly textured, depending on preference.
- Add Seasoning: Add olive oil, vinegar, salt, pepper, and sugar. Blend again until creamy and well combined.
- Adjust Consistency: Add cold water a little at a time until the desired texture is achieved.
- Chill: Transfer to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to develop.
- Serve: Stir before serving and garnish with diced vegetables, olive oil drizzle, or herbs.
Notes
- Use the ripest, sweetest tomatoes for the best flavor.
- Adjust the thickness with water or ice cubes as desired.
- For a smooth version, strain the soup through a fine sieve before chilling.
- The soup tastes even better after resting overnight in the fridge.
- Add a touch of hot sauce or cayenne for a spicy kick.
Tips for Chef John’s Gazpacho:
- Always serve gazpacho well chilled — it enhances the flavors.
- Use high-quality extra virgin olive oil for a rich finish.
- Garnish with diced cucumber, croutons, or avocado for texture.
- Balance acidity with a pinch of sugar if your tomatoes are too tart.
- Chill your bowls before serving for an extra refreshing experience.
FAQs for Chef John’s Gazpacho:
Q1: Can I make Chef John’s Gazpacho ahead of time?
Yes, it’s actually better when made a day ahead, as the flavors meld beautifully overnight.
Q2: Can I skip the vinegar?
Vinegar adds brightness and depth, but you can reduce it or substitute with lemon juice if preferred.
Q3: How long does gazpacho last in the fridge?
It can be stored in an airtight container for up to 3 days. Stir before serving.
Q4: Can I freeze gazpacho?
Freezing is not recommended — it affects the texture and freshness of the vegetables.
Q5: What can I serve with gazpacho?
It pairs wonderfully with crusty bread, grilled shrimp, or a light salad.
Conclusion:
Chef John’s Gazpacho is the ultimate celebration of fresh summer produce. Smooth, vibrant, and deeply refreshing, it’s a classic Spanish soup made simple and modern. With every spoonful, you’ll taste the sun-ripened tomatoes, crisp vegetables, and the Mediterranean magic that makes gazpacho a timeless favorite. Perfect for hot days and elegant enough for any meal, this dish is summer in a bowl.