No self-respecting Spaniard would look at this soup and call it gazpacho. Traditional gazpacho is a humble soup born of frugality — a way to use up leftover vegetables, thicken them with stale bread, and create something nourishing and refreshing from scraps. It’s the Spanish expression of what the Italians call cucina povera — “the poor kitchen” — and in Spain, this kind of practical, no-waste cooking is known as cocina de aprovechamiento, literally “the kitchen of making use.”

Early versions of gazpacho contained no tomatoes at all. They were made with ground almonds, garlic, vinegar, water, and stale bread. Although tomatoes arrived in Spain in the early 16th century (around 1521), they didn’t become a kitchen staple for ordinary people for many generations. The red, tomato-based gazpacho we’re familiar with today only emerged centuries later — still simple, still peasant food, but perfectly suited to the scorching heat of a Spanish summer.

What my version shares with traditional gazpacho is the use of raw vegetables and the fact that it’s best served ice cold, straight from the fridge, on blazing summer days. But rather than being Spanish in influence, this soup takes its cue from the classic Israeli salad — tomatoes, cucumbers, and red peppers, brightened with lemon juice and good olive oil. It’s the kind of thing you’ll find in my fridge all summer long, and the perfect dish for a hot Shabbat afternoon.

INGREDIENTS:

• 1 small red onion, roughly chopped
• 2 cloves garlic, minced
• 120 ml (½ cup) fresh lemon juice
• 120 ml (½ cup) extra virgin olive oil
• 1 tablespoon flakey sea salt
• 6 large tomatoes, roughly chopped
• 3 red peppers, seeded and roughly chopped
• 2 British (hothouse) cucumbers, roughly chopped
• 1 litre (plus extra) tomato juice
• Salt and freshly ground black pepper, to taste

METHOD:

1. Make the onion dressing: In the bowl of a food processor fitted with the blade attachment, combine the red onion, garlic, lemon juice, and olive oil. Process until smooth and no large pieces of onion remain.
2. Transfer to container: Pour the onion dressing into a large plastic container with an airtight seal.
3. Process the vegetables: Working one type at a time, pulse the tomatoes in the food processor until broken down to your preferred texture. Add them to the container with the dressing. Repeat with the red peppers, then the cucumbers, adding each to the container as you go.
4. Add tomato juice: Pour in 1 litre of tomato juice and stir well to combine season with salt and pepper. Cover and refrigerate for at least 4 hours to allow the flavours to meld.
5. Adjust before serving: Before serving, check the consistency. The vegetables will absorb some liquid, you may need to add 1–2 cups of extra tomato juice to loosen the soup. Taste and adjust seasoning with salt and freshly ground black pepper.

MAKE AHEAD:

Gazpacho can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavours improve after a day of chilling, but stir well before serving and adjust seasoning if needed. For best texture and freshness, enjoy within 3 days.