Gazpacho recipe provides a refreshing cold soup for summer

Gazpacho is a cold, uncooked vegetable soup that originated in Andalusia, southern Spain. The basic version uses fully ripe tomatoes, cucumber, red pepper, onion, garlic, stale white bread, extra‑virgin olive oil and vinegar. The bread is soaked, the vegetables are roughly chopped, everything is blended until silky, then the mixture is chilled for at least two hours before serving.

Both German articles present a four‑portion recipe that can be prepared in about an hour, including cooling. The first article adds four optional twists – watermelon, green, salmorejo and strawberry gazpacho – while the second highlights San‑Marzano tomatoes, a cumin‑infused olive‑oil soak for the bread, and a finish of balsamic vinegar. The result is a light, hydrating starter or light main dish ideal for hot weather.