Gazpacho is a chilled soup made from tomatoes, cucumbers, peppers, onions, and garlic. It is typically served cold and garnished with olive oil and chopped vegetables.
The word “gazpacho” comes from the Spanish language. The word “gazpacho” means “chilled water” or “cold soup.” The dish originated in the Andalusian region of Southern Spain during the Middle Ages.
There are many variations of gazpacho recipes that differ in their ingredients and preparation methods.
It is usually served as an appetizer or a side dish.
5 from 3 votes
Gazpacho (Chilled Vegetable Soup) Recipe
This cold soup is perfect for summer! Enjoy the freshness of vegetables like tomato, cucumber and onion with a dash of vinegar.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Soup
Cuisine: Spanish
Ingredients for Gazpacho (Chilled Vegetable Soup)
200gRipe Tomatoes
1Onionsmall
1Garlic Clove
1/4Cucumber
1/2Red Capsicum
1/2Green Capsicum
1White Bread Slice
2tbspOlive Oil
1tbspVinegar
as per tasteSalt
as per tasteBlack Pepper Powder
How to make Gazpacho (Chilled Vegetable Soup)
Cut the tomatoes into quarters, de seed and remove the cores.
Then dice the flesh.
Cut the cucumber into quarters lengthwise.
Scoop out and discard the seeds.
Chop it finely.
Finely chop the onions and capsicums.
Combine these vegetables and blend them to a smooth puree.
Add the olive oil and vinegar.
Add salt and pepper powder as desired.
Mix well and keep it in the fridge for 45 to 60 minutes.
Meanwhile toast the bread slice until golden and crunchy.
Serve the soup cold in small bowls alongside the toasted bread.
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