Chilled Spanish soup for steaming hot days




One of Spain’s classic summer dishes, Gazpacho is a cold, chilled soup, perfect for when the temperatures rise. Prepared in advance and served chilled, Gazpacho is packed with fresh tomatoes, garlic and lashings and lashings of olive oil.

It is believed that Gazpacho was brought to Spain by the Moors, whose presence in Andalucía, the region which is famous for its Gazpacho, lasted until the Discovery of America in 1492 – a year of great change in Spain. Andalucía is still the traditional home of Gazpacho and this dish is a particular favourite in Seville and Cordoba. There are many variations on Gazpacho with more modern ingredients added as an alternative to the traditional recipe, or even fruit based Gazpachos which use melon as a principal ingredient for the ultimate in cool, summery, fruity taste sensations.

The riper the ingredients used in Gazpacho, the better. Gazpacho is a mix of stale bread, tomatoes, peppers, water, olive oil, salt and black pepper. If you’d like to try making a Gazpacho to enjoy on the terrace or balcony of your ImmoVario home in Spain, here is our recipe, adapted from the BBC’s recipe.


1 chopped onion
2 chopped garlic cloves
1 chopped, deseeded red pepper
4 very ripe tomatoes
1 slice of white bread, without the crusts, in small pieces, ideally one or two days old
500ml passata
300ml of vegetable stock
5 tablespoon of olive oil, plus extra for adding once prepared
4 tablespoon of wine vinegar
Salt and pepper to season

Preparation method

Mix the chopped onion, pepper, tomatoes, garlic and bread in a food processor and blend until finely chopped but not smooth. Place the blended ingredients in a large bowl and add the 5 tablespoons of olive oil, passata, stock and wine vinegar. Season with salt and pepper. Mix well then place in the fridge for at least two hours, or overnight if possible so the ingredients develop an even richer flavour.

To serve, pour into individual glasses and add a little olive oil. Serve with bread.

If you like a glass of wine with your soup, a wine that can be sipped easily is normally recommended. A wine from Spain, such as Albariño, an unoaked Rioja, a Rueda or a fino Sherry go particularly well and will be readily available in a local shop.


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