Gazpacho is a dish worth learning to make well because bad gazpacho is just cold blended tomato water and good gazpacho is genuinely refreshing in a way that no other summer soup comes close to. Right? José Andrés’ version uses Oloroso sherry and sherry vinegar, which sets it apart from every basic recipe out there. The sherry adds a nutty, oxidized depth that regular vinegars and dry wines simply don’t replicate. Spanish extra-virgin olive oil is also essential; it needs to be fruity and grassy. Refrigerate the blended soup for at least 30 minutes before serving. Cold is the whole point, and a lukewarm gazpacho is a disappointment regardless of how good the tomatoes were. Use the ripest plum tomatoes you can find; this is a recipe where the raw ingredient quality shows completely.
How to Make Gazpacho at Home
Strain it properly
Blending alone won’t give you the silky texture this needs. Pour the blended soup through a medium-hole strainer, pressing down gently to push through as much liquid as possible. This removes skin and seed fragments that would give it a rough texture.
The garnish croutons
Toss the bread cubes in good olive oil and roast at high heat until golden and crunchy. They should contrast with the cold soup, so don’t make them too far in advance; soggy croutons sitting in liquid defeat the purpose. 
Gazpacho
- Total Time: 27 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
A refreshing cold soup, perfect for a hot day. This vibrant Spanish classic is easy to make and endlessly adaptable.
Ingredients
- 1 cups (237 ml) cucumber
- 1 green bell pepper
- 3 lbs (1361 g) ripe plum tomatoes
- 2 garlic cloves
- 1/4 cups (59 ml) sherry vinegar
- 1/2 cups (118 ml) Oloroso sherry
- 3/4 cups (177 ml) Spanish extra-virgin olive oil
- 2 slices rustic bread
- 1/4 cups (59 ml) Spanish extra-virgin olive oil
- 3 or 4 plum tomatoes
- 1/2 cups (118 ml) cucumber
- Edible flowers, micro-greens
- Sea salt
Instructions
- Combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil, and 2 cups of water in a food processor or blender. Puree until well blended into a thick orange liquid. Pour through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
- For the garnish
- If using bread, preheat oven to 450°F (232°C). Cut bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of olive oil. Spread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set croutons aside to cool.
- When ready to serve, dice the cucumber. Put a few croutons (or crackers), plum tomato halves, cucumber, and any other garnishes in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt.
Notes
- For a smoother gazpacho, remove the skins from the tomatoes before blending. Blanching them briefly in boiling water first will make this easier.
- If you don’t have Oloroso sherry, dry vermouth or a dry white wine can be substituted.
- Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
Chef José Andrés also says that if you want to save time, you can simplify the garnish: just use a few cubes of cucumber, tomato, and green pepper and pour the soup over it.
Enjoy!
Try another great Spanish recipe – Padron Peppers – here.
Frequently Asked Questions
What is Oloroso sherry and can I substitute it?
Oloroso is a dry, nutty Spanish sherry used in cooking and drinking. If unavailable, use a dry white wine plus an extra teaspoon of sherry vinegar. The flavor won’t be identical, but it will still work.
How far in advance can I make gazpacho?
The soup keeps well in the fridge for up to two days and often tastes better the next day as the flavors develop. Make the croutons fresh before serving so they stay crunchy.
Why strain the gazpacho instead of leaving it chunky?
Straining gives you the smooth, drinkable texture that traditional Spanish gazpacho is known for. A medium-hole strainer removes seeds and skin while keeping enough body so it doesn’t feel like juice.
Way too much vinegar, look for this recipe elsewhere