Description

When the sun blazes down on the whitewashed villages of Andalusia, there is no greater relief than a cool bowl of Traditional Gazpacho. In my own kitchen, the scent of fresh tomatoes, cucumber, and peppers instantly transports me to a bustling Spanish patio, where family and friends gather, shaded by olive trees, to savor this simple, soul-refreshing dish.

Traditional Gazpacho holds a special place in Spanish culinary history, tracing back centuries to the humble farmers who created it from the vegetables they had on hand. It is a dish born out of necessity, resourcefulness, and the deep Spanish appreciation for seasonal, wholesome food. Over time, gazpacho evolved from a basic bread-and-water soup into the vibrant tomato-based version we love today.

Every summer, I eagerly await the moment when ripe, sun-kissed tomatoes flood the markets. That’s when I know it is time to prepare this family favorite — a bowl of Traditional Gazpacho brings a cooling touch to the hottest days, and the bright flavors feel like capturing summer itself in a spoonful.

Ingredients

Scale

2 pounds ripe tomatoes, cored and chopped

1 small cucumber, peeled and chopped

1 green bell pepper, seeded and chopped

1 small red onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon black pepper

1½ cups cold water

Optional garnish: diced cucumber, tomatoes, croutons, and fresh herbs

Instructions

2 pounds ripe tomatoes, cored and chopped
1 small cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon black pepper
1½ cups cold water

Optional garnish: diced cucumber, tomatoes, croutons, and fresh herbs

Notes

For an even more traditional touch, blend a piece of stale bread with the vegetables to thicken the gazpacho naturally.

You can swap the green bell pepper for a red one if you prefer a sweeter flavor.