Summer has a taste. That of sun-ripened tomatoes, blended with a drizzle of olive oil and served ice-cold in a bowl. That is gazpacho.
A creamy touch that changes everything, and that nobody else offers you. Here are the ingredients, the steps, the cheese pairing that makes the difference, and three variations so you never tire of it.
Ingredients for homemade gazpacho for 4 people
The secret of a good tomato gazpacho? Ripe vegetables, almost overripe. That is where the sugar is concentrated.
- 1 kg very red tomatoes, fleshy, almost juicy to the touch
- 1 cucumber, three-quarters peeled to keep a little green freshness
- 1 red pepper, deseeded
- 1/2 sweet onion (or a small shallot, more subtle)
- 1 garlic clove, green germ removed
- 1 slice of sandwich bread or stale bread, soaked in a little water (the Andalusian secret for a velvety texture)
- 4 tbsp olive oil, the best you have
- 2 tbsp sherry vinegar (or red wine vinegar if you have none)
- Salt, freshly ground pepper
- A splash of iced water if the mixture is too thick
Optional, but we love it: small cubes of fresh cheese or fresh goat's cheese to garnish. More on that just below.
How to make gazpacho: the steps
This easy gazpacho recipe takes ten minutes' work and two hours of patience in the fridge. It is the cold that does all the work of bringing out the flavours.
- Wash and cut the tomatoes, cucumber, pepper and onion into large chunks.
- Squeeze the soaked slice of bread between your hands.
- Blend all the vegetables with the bread, garlic, olive oil and vinegar. A powerful stick blender or a jug blender works wonders here.
- Season with salt and pepper, then taste. Adjust the vinegar if needed: a good gazpacho has a sharp little kick.
- Pass through a fine sieve (optional) if you want a perfectly smooth texture, with no skins or seeds.
- Chill in the fridge for at least 2 hours, ideally overnight. Lukewarm gazpacho does not really exist: it must arrive ice-cold.
- Serve in bowls or small glasses, with a drizzle of olive oil on top.
And that is it. No oven, no saucepan, just pure freshness.
Pairing gazpacho with fresh cheese
This is our little signature.
Marmiton, CuisineAZ and most classic recipes stop at croutons and diced cured ham. We like to open the door to cheese.
Why it works
- Fresh cheese (such as drained faisselle or thick fromage blanc) brings a milky roundness that softens the acidity of the tomato.
- Fresh goat's cheese, more distinctive, adds a lactic, slightly tangy note that livens up the velvety soup without overpowering it.
- The texture changes everything: the gazpacho slips down, the cheese offers a little resistance to the bite. That contrast is what turns a cold soup into a real experience.
How to serve
- Cut the cheese into small one-centimetre cubes, no bigger.
- Place them in the centre of the bowl just before serving, so they hold their shape.
- A drizzle of olive oil, a few finely chopped fresh herbs (basil, chives), and it is ready.
It is simple, it takes thirty seconds, and it always surprises guests.
Three variations to try this summer
Classic Andalusian gazpacho
The original recipe, the one that comes from Andalusia and has come down through the centuries.
Keep to the traditional proportions: tomato, pepper, cucumber, garlic, bread, olive oil, sherry vinegar. Nothing more. This is the version to serve when you want the pure taste of southern Spain, the one we associate with long siestas in the sun.
Watermelon and feta gazpacho
A sweeter, sweet-and-savoury variation, perfect for heatwave evenings.
Replace some of the tomatoes with very ripe watermelon. Keep the cucumber, leave out the bread. To garnish: cubes of well-salted feta, which contrast with the sweetness of the fruit. A Mediterranean classic, refreshed.
Cucumber and goat's cheese gazpacho
The lightest version, almost a digestive.
Cucumber takes the lead, with just a hint of tomato for colour. Blend with a little fresh mint. Then finish with cubes of fresh goat's cheese to round everything off. An easy gazpacho recipe for when you want something very light, perfect as a starter for a summer dinner.
FAQ: your questions about gazpacho
Can you make gazpacho the day before?
Do you need to peel the tomatoes before blending?
How long does tomato gazpacho keep in the fridge?
Can you make gazpacho without bread?
Is gazpacho high in calories?
A final word
Gazpacho is summer in a bowl. Fresh, simple, generous. Try it with a few cubes of fresh cheese next time: it is a small touch, but it changes everything. Have you tried it? Share your version, we love seeing your ice-cold bowls and creative toppings.
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