Olive oil is one of the most important ingredients in gazpacho, contributing to the soup’s color, texture, and taste. Without this liquid fat, gazpacho would be a one-dimensional soup of puréed vegetables. Olive oil adds flavor, weight, body, and mouthfeel, making the gazpacho much more satisfying.
The best time to incorporate olive oil into your gazpacho is after the vegetables have been blended together. With the blender running, stream in the olive oil to slowly incorporate and emulsify the soup, creating a creamy, almost fluffy texture. Your gazpacho will be ultra-velvety, smooth, and irresistible.
It’s essential to use high-quality extra-virgin olive oil — and avoid inferior brands like the plague. Yes, extra-virgin olive oil is a bit pricey, but you pay for what you get. A light or low-quality olive oil will surely ruin an otherwise great gazpacho. For the best-flavored gazpacho, bite the bullet and splurge on high-quality extra-virgin olive oil to add superior richness and taste.
