Spanish Chunky Gazpacho Recipe - Visit Southern Spain (2024)

Soup is one of your favorite dishes but is it too hot to eat it? Do you want to make a simple Spanish soup recipe to impress your family or guests? If this is your case, you are in the right place (or article)!

Here you will learn how to make the famous gazpacho recipe from Spain, and even some curious facts about its history.

I will also tell you about the different changes you can make in the recipe to customize it, and other tips that will be very useful. Let’s dive right into our tasty and chunky Gazpacho recipe.

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Background of the Dish

The exact origin of gazpacho is difficult to determine, but it is known that it was created in the Andalusian region that is further from the coast since the large orchards and climatic conditions of the area allow tomatoes and other types of vegetables to be grown on a large scale.

This food was preferred by the peasants of southern Spain during the feudal period, thanks to the fact that it was very cheap and quick to make.

Over time the cold gazpacho soup went through different changes in the ingredients, but even today it is one of the main foods that represent all of Spain worldwide.

The main ingredient in this Spanish gazpacho recipe is the tomato, and the final color of the gazpacho mainly depends on it, since it can be more orange or reddish depending on how ripe the tomato is.

Nowadays Gazpacho is a typical summer soup that you can find in any Spanish restaurant.

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Things You’ll Need

In order to make this easy gazpacho recipe you will not need rare or exotic ingredients, since the base ingredient is tomatoes, and although there are a series of vegetables listed in the recipe, you can make as many changes as you want!

However, if you need a blender or food processor to achieve the desired texture and consistency.

Keep in mind that the gazpacho soup recipe is served cold and you don’t have to cook it at all, so it’s still pretty easy to make.

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Ingredients

• 6 cups (1.3kg) tomatoes
• 2 cucumbers (peeled and chopped)
• 1 green bell pepper
• 1 red bell pepper
• 2 red onions
• 3 tablespoons red wine vinegar
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon parsley
• 2 teaspoons hot sauce
• 3 garlic cloves (minced)

How to Make Chunky Gazpacho Recipe – Step by Step Guide

1. The first step on this chunky gazpacho recipe might be the most annoying or tedious, but it’s extremely simple. All you have to do is to wash, peel and chop all the vegetables listed. You have to make sure that you chop the tomatoes in a bowl or in a place that you can collect the juice from, otherwise, you will lose the tomato juice.
2. Up next grab a blender or a food processor and pour the onion, garlic, parsley, and half of the tomatoes, adding their juice too. Blend everything together until they reach a puree-like consistency.
3. Then add vinegar, olive oil, salt, half the red and green peppers, half the cucumbers, and hot sauce, and continue blending until you get a thick but a little more runny texture on your gazpacho. After that transfer to a bowl.
4. For the final step, you just have to add the remaining chopped tomatoes, cucumber, and bell peppers and mix everything together. Refrigerate for at least 2 hours and serve cold. You could also eat it right away, but it’ll be at room temperature, and since this is the best gazpacho recipe you should enjoy it cold!

Substitution of Ingredients

Actually, you could say that there are as many gazpacho recipes as there are Spanish families, and this opens the doors to hundreds of changes that you can make in the ingredients and you would still have a delicious gazpacho as a result.

For example, this is a healthy gazpacho recipe after all, but you can find some that recommend using more oil or even heavy cream, and maybe less healthy (although no less tasty).

There are other changes that will simplify your life if you want to make an authentic gazpacho recipe even faster.

To give you an idea, you could make gazpacho with canned tomatoes, although obviously, you should use less. To give the gazpacho more juice, you should also add a little tomato juice.

Besides that, you can change the other vegetables as you like, such as removing the garlic or onion, using other types of peppers, etc.

You can even completely eliminate the tablespoon of hot sauce, but I recommend that you leave it because it lifts the flavors of the gazpacho and makes it stand out from the more traditional recipes.

If you want to try other cold soups, I encourage you to try the delicious cold garlic soup from Spain. It is generally not well known in other countries, but it is very delicious and is ideal for hot summer days.

Now, if you are interested in trying a Spanish tomato soup, but don’t dare to try a cold soup or simply the weather is cold, then you can try the famous creamy Spanish tomato soup.

It is more similar to other creamy vegetable soups and is served hot so it is ideal for winter or autumn days where you do not want to get cold with the gazpacho.

Tips on Serving Chunky Gazpacho

As I mentioned throughout the article, gazpacho is one of the cold soups most loved by the Andalusians and all Spaniards, so it is eaten at any time of the day, especially in summer.

If you are looking for what to eat in Cordoba, you will notice that during the hot days of summer the gazpacho is served even in the afternoon, since there are people who eat it as an afternoon snack.

This is a simple gazpacho recipe, but if you want to elevate the dish you can prepare some homemade croutons and use them as a topping.

Just grab your favorite bread, cut it into bite-size cubes, coat it with olive oil and garlic, and toast in the oven for 10 minutes.

If you’re interested in trying a traditional cold soup, you must not miss our classic Andalusian gazpacho recipe, which is one of the most famous summer soups.

Inspire yourself with the 15 Best Spanish Cold Soups for Summer and choose your absolute favorite.

How to store Chunky Gazpacho

One fear you may have is that you overflow gazpacho and don’t know how to store it. Being such a quick recipe to make, I do not usually recommend making it days (or even a month) in advance, since it is something that you can do easily and quickly.

Anyway, it may be that you are a lover of meal-prep, that you have a little gazpacho left over, or that you simply like to do it with time in advance, so here I’ll give you some tips to do it and that the soup remains as delicious as the first day.

The great advantage of gazpacho soup recipes is that they are made knowing that it is a soup that should be kept in the refrigerator even if it’s just for a couple of hours.

This means that it only calls for ingredients whose flavor won’t be affected by being stored in the refrigerator, so you can keep it there in a covered container for up to 3 days without any problems.

You can also freeze it in case you want to eat it in the future, but there are some tips that you should follow so as not to fail in the attempt.

In the first place, keep in mind that it has a limited life, so you cannot freeze it for all eternity. I recommend that you freeze it only for 15 days so that it doesn’t lose its typical freshness.

Besides that, when you thaw it, do it in the fridge the night before. Also, it may happen that some ingredients appear as “separate” if this happens you just have to grind your soup a little more in the blender or food processor.

If you enjoyed this recipe, make sure to try our tasty and refreshing Watermelon Gazpacho Recipe.

Recipe Card: Chunky Gazpacho from Spain