Authentic Seville-Style Gazpacho: A Chilled Tomato-Cucumber Emulsion (No Bread)
By Julia Moskin | Updated November 13, 2023
Rating: 5/5 (16,380 reviews) | 2,077 comments
Introduction: The Essence of Seville’s Summer Sip
Gazpacho transcends the traditional soup category to become a liquid refreshment—an iconic Spanish summer staple originating in Seville, Andalusia. Unlike diluted American versions often loaded with bread or grainy textures, this recipe embodies the pure, vibrant spirit of Southern Spain: no bread, a creamy orange-pink hue, and a silky, almost fluffy consistency crafted by emulsifying ripe tomatoes, crisp cucumber, and abundant extra-virgin olive oil. Perfect for sweltering days, it delivers cold, salt, and sustenance in one glass, balancing acidity, sweetness, and umami in every sip.
Ingredients (Serves 4–6)
For a bread-free, emulsified base:
Tomatoes: 600g (4 large, ripe) – preferred: sun-ripened or heirloom for sweetness
Cucumber: 250g (1 medium, seedless) – peeled, de-seeded to reduce water content
Red & Yellow Bell Peppers: 200g total (1 red, 1 yellow) – seeded, diced
White Onion: 80g (½ medium) – diced, peeled
Garlic: 2 cloves – peeled, minced
Extra-Virgin Olive Oil (EVOO): 200ml (6–7 tbsp) – must be high-quality, fruity
Apple Cider Vinegar: 2 tbsp – adjust to taste (adds brightness)
Salt & Black Pepper: 1 tsp sea salt + ¼ tsp freshly ground pepper
Ice Cubes: Optional (for final chilling)
Method: From Prep to Perfect Serve
Step 1: Prep the Vegetables
Tomatoes: Score the bottom with a cross, blanch in boiling water for 10 seconds, then shock in ice water. Peel, remove core, and de-seed (use a spoon to scoop out pulp; squeeze excess water if needed).
Cucumber: Peel, de-seed (cut in half, scrape seeds with a spoon), and cut into 2cm chunks.
Peppers/Onion/Garlic: Dice peppers and onion into 1cm pieces; mince garlic.
Step 2: Blend the Base
Add tomatoes, cucumber, onion, peppers, and garlic to a high-speed blender (e.g., Vitamix). Pulse on low until partially broken down (do not over-blend—leave a slight texture for depth).
With the machine running, slowly pour in 1/3 of the EVOO through the lid opening (use a steady stream for emulsification). Blend 10 seconds.
Add the remaining 2/3 EVOO in batches (1 tbsp at a time), blending 15 seconds after each addition until the mixture is smooth and pale orange-pink (not red).
Stop, scrape down the blades, then pulse in vinegar, salt, and pepper. Blend 5 seconds to integrate fully.
Step 3: Chill & Refine
Transfer the mixture to a glass container, cover, and refrigerate for 1–4 hours (or overnight for maximum flavor). Chilling allows flavors to meld and textures to relax into a velvety consistency.
Before serving, taste and adjust seasoning (add more salt, pepper, or vinegar if needed). If too thick, stir in 2–3 tbsp ice water; if too thin, re-chill 30 minutes longer.
Step 4: Serve Elegantly
- Pour into frosted glasses or chilled tumblers (pre-chill in the freezer for 15 minutes). Top with a circle of EVOO (for shine), a pinch of black pepper, or a mint sprig (optional garnish).
Key Features of This Recipe
No Bread, No Compromise: Eliminates bread to avoid density or diluted flavor, relying instead on EVOO’s natural emulsifying power for silkiness.
Color & Texture: A harmonious mix of tomato (orange), cucumber (pale green), and olive oil (gold) creates the signature pale pink-orange—distinct from the “red” stereotype of American gazpacho.
Nutritional Profile: Packed with lycopene (tomatoes), vitamins C/K (cucumber), and heart-healthy fats (olive oil), while remaining low in calories.
“This recipe has a 5-star rating from 16,380 home cooks, with 2,077 detailed reviews emphasizing its ‘true Seville flavor’—no soggy bread, just pure, bright summer in a glass.”
Pro Tip: For an extra-smooth finish, freeze ½ cup of tomato puree separately and blend into the mixture. Or, for summer heat, blend 1 cup of ice along with the base.
Enjoy this refreshing, crowd-pleasing classic that’s earned its place as a beloved summer staple! 🍅🥒
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