Ahhh, gazpacho. My favorite of all summer things. I apologize for all the tomato-heavy posts lately, but ‘tis the season, so to speak. When living in the Northeastern United States, I always looked forward the produce output of August. What other time of year can you find plump, fire-engine red tomatoes with a flavor so intense it (almost) makes you sad for cooler temps?  This being my first year in Barcelona, I’m not sure what I can really expect from the produce season. Maybe the novelty of being able to get delicious summer fruits later in the year will wear off, but then again, I seriously doubt that.

Gazpacho can be a personal, creative dish depending on your mood or whatever ingredients you happen to have at hand. I like mine as simple as can be: tomato, garlic, bread and olive oil. However, I still have half a watermelon in my fridge, so I might get creative this weekend…

What you’ll need:

  • 7 tomatoes – diced, seeded
  • 1/8 cup olive oil
  • 1 baguette – day old and ripped into cubes
  • 1 clove garlic – minced
  • 1 cup water
  • Salt – to taste
  • Pepper – to taste


  1. Put bread chunks to a bowl with 1 cup water and allow to sit for about 2 minutes until all the water is absorbed
  2. While the bread is soaking, chop your tomatoes and seed them. Reserve about half the seeds.
  3. Add garlic to the bowl with the bread chunk and grind with a pestle until garlic paste is completely incorporated with the bread. About 1 minute.
  4. All ingredients at this point will go into a blender. (Don’t forget the Olive Oil, or the tomato seed reserve!)
  5. It is important not to over blend. You want the soup to be free from chunks without being watery. About 2 minutes of blending.
  6. Put in the refrigerator and allow to cool. Serve cold.

You can add any number of toppings to your gazpacho. My favorites include: green pepper, a hard-boiled egg, or simply a drizzle of olive oil and a crack of black pepper.

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