We Didn’t Invent Gazpacho—But We Make It Better

Simple, seasonal, and seriously refreshing

Summer in a Bowl: Our gazpacho is chilled, fresh, and made from peak-season vegetables—simple, honest, and bursting with flavor.

From Andalusia to Frederick: The Journey of Gazpacho

By The Orchard

Some dishes are born of necessity, others from tradition—and a rare few evolve into icons. Gazpacho, the cold, refreshing soup made with raw vegetables, belongs firmly in that last category.

A Humble Beginning in Southern Spain

Gazpacho traces its roots to Andalusia, a sun-soaked region in southern Spain where summer heat demands clever solutions. Hundreds of years ago, field workers and peasants needed nourishment that was cool, easy to make, and didn’t require fire. The original version—far from the tomato-based gazpacho we know today—was a rustic blend of stale bread, garlic, olive oil, vinegar, and salt, all mashed together using a mortar and pestle.

It wasn’t until the 16th century, after tomatoes and peppers arrived from the Americas, that gazpacho began to resemble the vibrant red version we’re familiar with now. From there, the dish evolved regionally and culturally—sometimes thickened with almonds, sometimes thinned to drink from a glass, and always made with what was fresh, local, and in season.

It’s a dish with no strict rules—just intentions: cool the body, use what the earth gives, and nourish without fuss.

A Modern Twist at The Orchard

At The Orchard, we’re big believers in the beauty of simple, fresh ingredients. That’s why gazpacho fits so naturally into our summer menu. It’s more than a soup—it’s an expression of the season.

Our version keeps the soul of the traditional Andalusian style but with a modern, clean-eating twist that aligns with our philosophy. We skip the bread to keep it gluten-free and lighter, elevate the flavor with organic extra virgin olive oil, and add a subtle brightness with a touch of lemon and fresh herbs.

We serve it chilled in wide bowls, garnished with finely diced cucumber and grape tomatoes for texture, and finish it with a drizzle of olive oil and a pinch of Maldon salt. It’s cool, refreshing, and deeply flavorful—like a salad you can sip.

Why We Love It (And Our Guests Do Too)

We didn’t just add gazpacho to our menu because it’s trendy or healthy. We added it because it’s honest food—something that’s hard to come by in a world of over-complicated plates and gimmicks.

When our guests try it for the first time, they often pause. “This is soup?” they ask, surprised by how satisfying and refreshing it is. Some have told us it reminds them of travels to Spain, while others simply say, “I never knew cold soup could taste this good.”

And in the kitchen, we love making it. There’s something grounding about preparing food that hasn’t been fussed over, that relies entirely on the quality of the ingredients and the balance of flavors.

A Dish with Depth—and Benefits

Aside from its deep roots and refreshing nature, gazpacho is also packed with health perks. Every spoonful is loaded with:

• Lycopene, an antioxidant from ripe tomatoes that supports heart health

• Vitamin C from peppers and lemon

• Hydration from cucumbers and raw vegetables

• Anti-inflammatory benefits from garlic and olive oil

It’s vegan, gluten-free, dairy-free, and naturally low in calories. In other words, it checks every box without compromising on flavor.

Want to Try It at Home?

We’re always happy to share a bit of what we do. While nothing beats enjoying our gazpacho on the patio at The Orchard with a glass of wine, here’s a simplified version you can make at home. It’s fast, fresh, and perfect for those days when it’s just too hot to cook.

The Orchard-Inspired Gazpacho

Light, refreshing, and ready in 10 minutes. (6 to 8 Servings)

Ingredients:

• 2 whole tomatoes

• ⅔ of a cucumber, peeled and chopped

• ⅔ of a red bell pepper, chopped

• ⅓ of a red onion, chopped

• 1 teaspoon minced garlic

• ½ teaspoon salt (or to taste)

• 1 teaspoon chopped fresh basil

• Pinch of cayenne pepper (optional)

• ½ cup olive oil

• ⅓ cup white balsamic vinegar

• ¾ cup water (adjust for desired consistency)

• About 5 oz canned tomatoes

Instructions:

1. Roughly chop all vegetables.

2. Blend everything except the canned tomatoes until smooth, or leave it a bit chunky if you like.

3. Pour the mixture into a container.

4. Separately, blend the canned tomatoes until smooth, then stir them into the gazpacho mixture.

5. Chill for at least 1–2 hours to let the flavors meld.

6. Stir well before serving and adjust seasoning if needed.

7. Serve cold and enjoy!

   
   

Tip: For the best flavor, use ripe, in-season tomatoes—and be sure to let it chill. That resting time allows the flavors to fully develop.