Gazpacho
Cold blended Andalusian soup of tomato, cucumber, pepper, garlic, olive oil and vinegar. Drunk from a glass in summer, never warm.
Gazpacho is the iconic cold soup of southern Spain: ripe tomatoes, cucumber, green pepper, garlic, day-old bread (sometimes), olive oil, sherry vinegar and salt, all blended together and chilled hard. The result is thin, refreshing, and bright red-orange. Andalusians drink it from a glass straight from the fridge through the hottest months; restaurants serve it in a small bowl with a swirl of olive oil and a sprinkle of diced cucumber and pepper on top. The dish predates the tomato (the original was an Arab-Andalusian mash of bread, water, garlic and oil; tomatoes arrived in the 16th century and took over).
How it's served
Very cold, in a small bowl, glass or jug. Garnishes are simple: diced raw cucumber, pepper, onion or hard-boiled egg sprinkled on top, plus a final drizzle of olive oil. Most Andalusian homes keep a pitcher in the fridge from June to September.
Regional variation
The Cordoban relative, salmorejo, is thicker and bread-based. The Málaga ajoblanco is a similar cold soup made with almond and garlic instead of tomato. Both belong to the broader Andalusian cold-soup family. The modern restaurant trend of 'strawberry gazpacho' or 'beetroot gazpacho' uses the format more than the ingredients.
- Origin
- Andalusia
- Etymology
- Pre-Roman Iberian origin, possibly from Arabic. The exact root is debated.
- Also called
- gazpacho andaluz
Frequently asked
What's in gazpacho?
Tomato, cucumber, green pepper, garlic, olive oil, sherry vinegar, salt and sometimes a slice of bread to thicken. All blended together raw and served cold. Variations across Andalusia exist (some skip the bread, some add onion), but the tomato-pepper-cucumber base is constant.
Is gazpacho a soup or a drink?
Both, depending on where you are. Andalusian homes often serve it in a glass and drink it straight from the fridge. Restaurants present it in a bowl with garnishes and call it a starter. The texture is thin enough to drink and substantial enough to spoon; the format is up to the cook.
What's the difference between gazpacho and salmorejo?
Gazpacho is thinner, includes cucumber and pepper, and can be drunk from a glass. Salmorejo is thicker, includes more bread, contains no cucumber or pepper, and is always eaten as a spooned starter with jamón and egg garnish. Both come from Andalusia; the Cordoban version is salmorejo, the rest of the region prefers gazpacho.