Gazpacho is a cold soup from Andalusia, and in Norway most people think of it as liquid tomato. That is a young idea. Gazpacho is older than the tomato in Europe, and the dish was fully developed long before it turned red.
The original gazpacho had no tomato
The basic form is dry bread, garlic, olive oil, vinegar, salt and water, crushed into an emulsion. That version is documented in Iberia for centuries, and it still exists as ajoblanco, where almonds replace the tomato. Tomatoes came from the Americas, and the red gazpacho we know was first made in the 1800s, when tomato was added to the existing ingredients.
That explains why the bread belongs in the recipe. The bread is not a cheat for thickening a tomato soup. The bread is the base, and the tomato is the addition. So when you make gazpacho with bread, you are not making the dish heavier than it should be, you are making it correctly. Bread and olive oil are what bind the water and give the texture its velvety quality without cream.
Ingredients for four
- 1 kg well-ripened tomatoes, or 2 tins of tinned tomatoes out of season
- 100 g dry white bread, crusts removed
- 1 cucumber, peeled
- 1 green bell pepper
- 1 to 2 cloves garlic
- 100 ml extra virgin olive oil
- 30 ml wine vinegar, preferably sherry vinegar, otherwise white wine vinegar
- Salt
Method
- Soak the bread in water for ten minutes and squeeze out most of the liquid.
- Blend tomatoes, cucumber, bell pepper, garlic and bread until smooth. Take your time, two to three minutes.
- With the machine running, pour the olive oil in in a thin stream. This is the step that creates the emulsion, and it is the reason the oil should not be stirred in afterwards.
- Season with vinegar and salt. The vinegar should be noticeable.
- If you want it completely smooth, pass it through a fine sieve.
- Chill for at least two hours. Cold gazpacho tastes less than room-temperature gazpacho, so season again just before serving.
Three common mistakes
Too little salt and vinegar. Cold mutes both acidity and salt. A gazpacho that tasted right at room temperature tastes flat straight from the fridge.
Pale olive oil. The oil is a main ingredient here, not a drop on top. A fruity Spanish or Greek oil carries the whole dish.
Unripe tomatoes. Out of season, good-quality tinned tomatoes give a better result than hard fresh ones.
Gazpacho belongs on a table of small dishes. We have a guide to tapas, and recipes for patatas bravas, albóndigas and paella.
Frequently asked questions
Does gazpacho have to have bread?
Not in order to be edible, but the bread is the historical base and what gives the texture. Without bread you get a thinner tomato juice.
What is the difference between gazpacho and salmorejo?
Salmorejo is from Córdoba, has more bread and oil, no cucumber or bell pepper, and is thicker. It is usually served with egg and ham.
Which vinegar should I use?
Sherry vinegar is the traditional choice. White wine vinegar works well, and a small proportion of red wine vinegar adds more weight.
How long does it keep?
Two to three days in the fridge in a sealed jar. It tends to separate, so stir or shake before serving.
Can I make it without a food processor?
Yes, but then everything has to be finely chopped and crushed in a mortar, and the texture will be coarser. Originally the dish was made in exactly that way.
