How to Make the Perfect Gazpacho: A Refreshing Summer Delight

When the sun is blazing & the temperatures are rising (they certainly are in Devon!), there’s nothing better than a chilled bowl of gazpacho to cool off and refresh- we seem to be eating it almost every day at the moment. This classic Spanish dish is not only light & healthy, but it's also packed with vibrant flavours from fresh, ripe vegetables.

Whether you're hosting a gathering at Mill Cross Retreats or simply seeking a refreshing starter or main dish, gazpacho is the perfect choice. I'm going to share my twist on traditional gazpacho which is smoky & hot with roasted tomatoes, pepper & onions but first, here’s how to make the perfect gazpacho that will have everyone asking for seconds!

Refreshing gazpacho-perfect for hot days!

Ingredients for a Traditional Gazpacho

To make gazpacho, you’ll want to use fresh, seasonal ingredients to ensure the best flavour. Here’s what you’ll need for four bowls:

• 6 ripe tomatoes (preferably heirloom or vine-ripened)

• 1 cucumber

• 1 red pepper

• 1 small red onion

• 4 cloves of garlic

• 50 ml extra virgin olive oil

• 1 tablespoon red wine vinegar

• Seasalt to taste

• 100ml cups cold water (depending on the desired consistency)

• A handful of fresh basil, mint or flat leaf parsley

• To serve- some chopped spring onion, cucumber & tomato

  
  

  To make my hot & fiery gazpacho you'll also need a tablespoon of smoked paprika & some chilli powder to taste- I use about 1/4 tsp of chilli powder

  
  

Steps to Making the Perfect Gazpacho

1. Prepare Your Vegetables

Begin by washing & chopping all your vegetables. Peel & finely chop the garlic and peel & chop the onion. Set everything aside.

If you are making my hot & fiery gazpacho, pop the onions, tomatoes & pepper into the oven with a sprinkle of olive oil & salt & roast for about 20 mins at 170.

Roast the veg with oil, smoked paprika & chilli

2. Blend the Ingredients

In a blender or food processor, combine the tomatoes, cucumber, pepper, onion & garlic. Add the olive oil & red wine vinegar & whichever herbs you are using. Blend until smooth—this may take a few minutes to get the perfect texture. If you prefer a slightly chunkier gazpacho, pulse it a bit less. Taste & season with seasalt.

3. Adjust the Consistency

Once everything is blended to your desired texture, you can adjust the consistency by adding cold water, a little at a time. Depending on how thick or thin you like your gazpacho, you can add up to 100ml of water. Blend again until everything is well-combined.

4. Chill and Rest

Gazpacho is best when it’s allowed to chill for at least an hour in the fridge. This gives the flavours time to meld together, creating a deeper and richer taste. If you’re not in a rush, you can even make the soup a day in advance—it tastes even better the next day!

5. Serve with Garnishes

When you're ready to serve, pour the chilled gazpacho into bowls- ideally over some ice cubes. Garnish with freshly chopped spring onions/tomatoes/cucumber as you wish & a drizzle of olive oil for a burst of colour & added freshness. For an extra touch, you can serve it with some crusty bread on the side for dipping or for stirring into the soup. If you want a bit of texture, a sprinkle of croutons or a drizzle of olive oil will elevate the presentation.

My roasted, fiery gazpacho.

Tips for the Perfect Gazpacho:

• Quality Ingredients Matter: The key to a great gazpacho lies in the quality of your ingredients. Use the freshest tomatoes, cucumbers & peppers you can find—local, seasonal produce is ideal. Until our polytunnel tomatoes are ready, I have been using Isle of Wight heritage tomatoes or Ben's Farm shop big tomatoes.

• Balance the Acidity: Taste your gazpacho as you go. If it’s too acidic, balance it out with a little extra olive oil or a pinch of salt. If it’s too bland, add more salt, vinegar, or garlic.

• Customise Your Gazpacho: Gazpacho can be adjusted to your taste. You can add a dash of hot sauce if you like heat or swap the vinegar for lemon juice for a slightly different flavour.

• Chill Well: The longer you let gazpacho chill, the better the flavours will develop. It’s a great make-ahead dish for a summer gathering!

Serving Suggestions:

Gazpacho makes a wonderful starter for a summer meal. It pairs beautifully with grilled meats, seafood or a simple Mediterranean platter- or our favourite- paella. It’s also a fantastic addition to a picnic or BBQ. For a complete Spanish experience, serve it with a chilled glass of white Rioja or sangria.

At the Bakehouse at Mill Cross Retreats, we believe in creating spaces where guests can unwind, enjoy great company, and savour delicious food. Making a batch of gazpacho is the perfect way to embrace the simple joys of seasonal produce & share a refreshing treat with loved ones.