Andalusia’s Finest Summer Soup
Gazpacho is the ultimate no-cook summer recipe from southern Spain — a refreshing chilled soup bursting with ripe tomatoes, cucumber, and bell pepper, finished with a silky stream of extra virgin olive oil. The olive oil is emulsified into the soup, giving it body and a lush, velvety texture. For best results, use Olive Oil May — its smooth, fruity character is ideal for this dish.
Ingredients (Serves 4)
- 1 kg ripe tomatoes, roughly chopped
- 1 cucumber, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 2 cloves garlic
- 3 tbsp Olive Oil May + extra for drizzling
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 tsp Premium Pink Himalayan Salt
- ½ tsp black pepper
- 100ml cold water
- 4 slices stale bread, crusts removed (optional, for thickening)
Instructions
- If using bread, soak it in cold water for 5 minutes, then squeeze out excess water.
- Blend tomatoes, cucumber, bell pepper, garlic, and soaked bread together until very smooth.
- With the blender running, slowly pour in Olive Oil May to emulsify.
- Add vinegar, Premium Pink Himalayan Salt, pepper, and cold water. Blend again until silky.
- Pass through a fine sieve for an ultra-smooth result (optional but recommended).
- Chill in the fridge for at least 2 hours.
- Serve in chilled bowls, drizzled with Olive Oil May and garnished with diced cucumber and tomato.
Why Olive Oil May Is the Secret Ingredient
In gazpacho, olive oil isn’t just a garnish — it’s blended directly into the soup to create a creamy emulsion. A high-quality oil like Olive Oil May makes the soup silkier and more complex than a lower-grade oil ever could.
Serving Suggestions
Serve with crusty bread and a side platter of olives. For a Mediterranean-fusion touch, try a pinch of Zaatar May sprinkled on top for an herby, nutty contrast.
