How to Make Gazpacho with Olive Oil

Gazpacho isn’t just a cold soup—it’s a refreshing, vibrant, and deeply satisfying dish that captures the essence of summer in every spoonful. The beauty of gazpacho lies in its simplicity: fresh, sun-ripened vegetables blended to velvety perfection. But if you want to take your gazpacho from good to absolutely unforgettable, there’s one ingredient that makes all the difference: high-quality olive oil.

Why EVOO is the Secret to Perfect Gazpacho

Gazpacho is all about balance—sweet tomatoes, crisp cucumbers, a touch of acidity, and a smooth, creamy texture. That’s where extra virgin olive oil shines. It doesn’t just enhance the richness; it creates a luscious, emulsified consistency that coats your palate with flavor.

A high-quality EVOO adds layers of complexity—peppery, fruity, or buttery notes—that enhance the natural sweetness of the tomatoes. It’s the difference between a decent soup and one that makes you pause and savor every bite.

Want to experiment? Try tasting different EVOOs before blending them in. Some will bring out the bright, tangy notes of the vinegar, while others will add a smooth, mellow finish.

Step-by-Step Recipe for Gazpacho

Ingredients:

2 ½ lbs tomatoes, seeded and skinned
10 oz cucumbers, peeled, seeded, and diced
10 oz red onions, diced
10 oz red bell peppers, diced
8 oz white bread, cubed
6 fl oz extra virgin olive oil
4 fl oz red wine vinegar
1 tsp salt, or to taste
½ tsp pepper, or to taste

Instructions:

Prep Your Ingredients
Start by prepping all your vegetables. Seed and skin, and chop the cucumbers, red onions, and bell peppers. Chop everything into blender-friendly sizes.
Blend it Smooth
Place the tomatoes, cucumbers, onions, peppers, and bread cubes into a food processor. Add the extra virgin olive oil, red wine vinegar, salt, and pepper. Blend until the mixture achieves your desired level of consistency.
Pro tip for chefs looking to perfect their craft: Consider blending the olive oil in gradually to create a better emulsion and an ultra-smooth texture.
Chill for Maximum Flavor
Pour the soup into a container and refrigerate for at least a few hours (overnight is even better). This resting time allows the flavors to meld beautifully. Gazpacho is always better when it’s had time to rest.
Garnish and Serve
Ladle into chilled bowls, drizzle with more olive oil, and top with crunchy croutons or finely diced veggies for extra texture.

Pro Tips to Take Your Gazpacho to the Next Level

Make It Your Own!

Gazpacho is meant to be playful, so don’t be afraid to tweak the flavors:

-Want more acidity? Add a squeeze of lemon or extra vinegar.
-Craving some heat? A dash of cayenne or smoked paprika does the trick.
-Love herbs? Fresh basil or parsley makes a great finishing touch.

Play with Texture:

For a little crunch, set aside some diced veggies and stir them in right before serving.

Experiment with Different Olive Oils:

Not all olive oils taste the same! Try different varieties in small batches and see how they change the dish. Some will bring out the sweetness in the tomatoes, while others add a bold, peppery finish.

Bring Gazpacho to Life with the Right Olive Oil

Gazpacho is more than just a summer staple—it’s a celebration of fresh ingredients, bold flavors, and creativity in the kitchen. And the olive oil you choose makes all the difference.

So why not have some fun with it? Try this recipe, taste the difference, and experiment with different olive oils to see how they transform the dish. Whether you love a smooth, buttery finish or a bold, peppery kick, there’s an olive oil that will make your gazpacho truly unforgettable. Ready to get blending? Grab your ingredients, pick your favorite EVOO , and give it a try. We’d love to hear which olive oil you like best!