Gazpacho is a chilled Spanish tomato-based soup from southern Andalucía, a refreshing alternative to hot soups during warm months. It can be thought of as a liquid salad rather than a traditional hot soup. The word “gazpacho” likely derives from the pre-Roman Mozarabic word “caspa,” meaning “residue” or “fragments,” which could refer to the pieces of vegetables in the dish. The exact history is uncertain, but evidence suggests influences from Moorish and possibly Roman culinary traditions.
Andalucían gazpacho traditionally contains tomato, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt and stale bread. As the dish spread through Spain and beyond—reaching Portugal, Mexico and other regions—many variations emerged. Some recipes omit tomatoes and use other fruits and vegetables such as avocado, chiles, grapes or watermelon; others incorporate seafood or stock for different textures and flavors.
When I first moved to the United States, spicy gazpacho was one of the first dishes I made: tomatoes were exceptionally fresh, Hatch chiles were in season, and I wanted something cool and vibrant. I had misplaced my original recipe for years and only recently rediscovered it while making a Mexican-style gazpacho. Below are two recipes I now alternate between. Both are bright, refreshing and distinct in character.
Mexican Gazpacho
Mexican Gazpacho
Ingredients
- 0.5 cup (120 ml) water
- 1.5 lb (680 g) chopped ripe tomatoes
- 1 medium white onion, finely chopped
- 0.75 lb (340 g) fresh tomatillos, husked and rinsed
- 2 serrano chiles, chopped (remove ribs and seeds for less heat)
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Cilantro (fresh coriander) and/or chopped avocado for garnish
Method
In a food processor, combine the water, garlic, serranos, half the tomatoes, half the tomatillos and half the onion. Purée until very smooth, adding a little more water if needed. Transfer to a bowl, then add the remaining tomatoes, tomatillos and onion to the processor and blend briefly so the mixture stays chunky. Combine the smooth and chunky batches, stir in the red wine vinegar and olive oil, and season with salt and pepper. Chill for a couple of hours in the refrigerator. Serve garnished with cilantro and/or chopped avocado, and enjoy with crusty bread.
Hatch Chilli Gazpacho
Hatch Chilli Gazpacho
Ingredients
- 2 Hatch chiles (or substitute Poblano for mild, Anaheim for hotter)
- 1 large tomato, skinned
- 1 small seedless cucumber, skinned
- 1 green onion (spring onion)
- 1 clove garlic
- Juice of 1 small lime
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup (240 ml) chicken stock
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Cilantro (fresh coriander) and/or slices of Hatch chile for garnish
Method
Place all ingredients in a food processor and purée until very smooth. Chill in the refrigerator for a couple of hours to let flavors meld. Serve cold, optionally over ice cubes, and garnish with cilantro or thin slices of Hatch chile. Pair with crusty bread for a satisfying, cooling meal.
Note: Hatch chiles come in mild and hot varieties; choose according to your heat preference or substitute with similar peppers such as Poblano (mild) or Anaheim (hot).