Authentic Overnight Gazpacho With Sourdough.

Gazpacho in a bowl

This amazing overnight gazpacho is one of my favourite ways to use up leftover sourdough. When I was living in Spain I finally learned how to make gazpacho properly using this recipe and the most beautiful sun-ripened tomatoes. There were days in Madrid that were so hot that all I would eat is gazpacho with some bread for lunch.

What is Gazpacho?

Gazpacho is a traditional chilled Spanish soup made with raw, blended vegetables and stale bread. This recipe is easy to make and very fast to prep. While the recipe calls for everything to sit in a bowl overnight, if you are in a rush you can skip this step and blend it all together on the same day ( but do try and leave it for an hour minimum!) When you let them sit together in the bowl overnight, the vegetables will let out their natural juices, allowing them to be soaked up by the stale bread. This will help thicken the soup and also help enhance the flavour of the soup.

This gazpacho is a great way to highlight seasonal ingredients and is equally awesome when using preserved tomatoes. Whether you can your own, freeze or buy from a local shop you can enjoy the taste of summer all year round.

This a great way to use up some stale sourdough and it can also be a great soup to serve alongside some toasted sourdough. My favourite is to toast it, douse it in olive oil and rub it with the cut end of a clove of garlic.

Don’t be concerned about the variety of tomato you use for this recipe, just focus on the ripeness and quality. Different varieties will contribute different flavour profiles in the soup. Throw in some sweet cherry tomatoes for sweetness, or yellow tomatoes to bring down the acidity.

What You’ll Need

  • Large mixing bowl
  • Blender
  • Strainer (optional but recommended)
  • Knife
  • Cutting board

Ingredients

Gazpacho vegetable and sourdough
  • 1kg (about 5 large) tomatoes
  • 250g (about 2 large) red peppers 
  • 300g (1 large) cucumber
  • 50g (1/4) of a large red onion
  • 180g (2 or 3 slices) stale sourdough
  • 150g (175 ml) extra virgin olive oil
  • 20g (2 tbs) sherry vinegar or red wine vinegar
  • 7g (1 clove) garlic
  • 12g (2 tsp) salt

Instructions:

Gazpacho vegetables chopped up
  1. Wash all your vegetables and if the cucumbers have a thick skin you can peel them. 
  2. Roughly chop all the vegetables and add them to a large bowl.  Don’t worry about the size of cuts as everything is going to be blended.  
  3. With your hand or a wooden spoon crush the tomatoes and other ingredients in the bowl. 
  4. Let the mixture marinate for 12-24 hours in covered bowl in the fridge. 
  5. Blend the soup in batches in a high speed blender. 
  6. Strain the soup through a fine mesh strainer using the back of a ladle to push it through the strainer.  This step is optional but recommended as it will give the soup a smoother, more velvety texture and mouth feel.
  7. Serve chilled with a splash of olive oil and some toasted bread rubbed with garlic. 

Notes

  • Don’t worry too much about the exact weights they are meant to be a guide.  
  • This recipe is best if everything is cut up and allowed to marinate overnight but you can do it the same day if you want. 
  • This soup freezes well. 
  • Let the soup thaw at room temperature then using a high speed blender or hand blender, blend it to bring it back together. 
  • If you want to make this gluten free just omit the bread. 
  • We like to use stale sourdough but any day old bread will work.
  • Toast the bread and rub it with garlic for a real Spanish touch.
  • You can garnish this soup in many ways.  Hard boiled egg, diced peppers, and Spanish Jamon are some classics but my favourite is just to use some chopped up peppers, tomatoes and onions with a splash of olive oil. 

Recipe Card For The Authentic Overnight Gazpacho With Sourdough:

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Gazpacho vegetable and sourdough

Authentic Overnight Gazpacho With Sourdough

  • Author: Matthew James Duffy
  • Prep Time: 15
  • Total Time: 15
  • Category: Soup
  • Method: Cold Soup
  • Cuisine: Spanish

Description

This recipe takes only 15 minutes to prep and is a great way to savour the taste of late summer and use up some old sourdough bread.  This soup is best made with fresh end-of-season tomatoes when they are at their peak.  We like to make a large batch and freeze it so we can enjoy it year round. 


Scale

Ingredients

  • 1kg (about 5 large) tomatoes
  • 250g (about 2 large) red peppers 
  • 300g (1 large) cucumber
  • 50g (1/4) of a large red onion
  • 180g (2 or 3 slices) stale sourdough
  • 150g (175 ml) extra virgin olive oil
  • 20g (2 tbs) sherry vinegar or red wine vinegar
  • 7g (1 clove) garlic
  • 12g (2 tsp) salt

Instructions

  1. Wash all your vegetables and if the cucumbers have a thick skin you can peel them. 
  2. Roughly chop all the vegetables and add them to a large bowl.  Don’t worry too much about the size of cuts as everything is going to be blended anyways.  
  3. With your hand or a wooden spoon crush the tomatoes and other ingredients in the bowl. 
  4. Let the mixture marinate for 12-24 hours in covered bowl in the fridge. 
  5. Blend the soup in batches in a high speed blender. 
  6. Strain the soup through a fine mesh strainer using the back of a ladle to push it through the strainer.  (Optional but recommended). 
  7. Serve the soup chilled with a splash of olive oil and some toasted bread rubbed with garlic. 

Notes

  • Don’t worry too much about the exact weights they are meant to be a guide.  
  • This recipe is best if everything is cut up and allowed to marinate overnight but you can do it the same day if you want. 
  • This soup freezes well. 
  • Let the soup thaw at room temperature then using a high speed blender or hand blender, blend it to bring it back together. 
  • If you want to make this gluten free just omit the bread. 
  • We like to use stale sourdough but any bread will work. 
  • You can garnish this soup in many ways.  Hard boiled egg, diced peppers, and Spanish Jamon are some classics but my favourite is just to use some chopped up peppers, tomatoes and onions with a splash of olive oil. 

Keywords: authentic gazpacho

Gazpacho soup
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