Dani Garcia, chef: "Never, ever, ever put water on the gazpacho. Everything that is put into it is what we're going to subtract from the flavor".

On August 3, 2026, Spanish chef Dani García emphasized during an interview with ABC that adding water to gazpacho is a mistake. “Never ever add water to gazpacho,” he stated. “Everything we put into it will take away from its flavor.” His comments came as part of a broader discussion on traditional summer dishes in Spain, particularly focusing on how they balance freshness with depth of taste. The conversation took place amid a growing interest in home-cooked meals during the hot months, as many Spaniards opt for simple yet flavorful recipes. Gazpacho, a cold tomato-based soup, has long been a staple of Andalusian cuisine, known for its refreshing qualities and nutritional benefits. It typically includes ingredients such as tomatoes, cucumbers, onions, peppers, vinegar, and olive oil, though variations exist depending on regional preferences and individual tastes. García, who has made his name through his culinary expertise and television appearances, shared his personal approach to making gazpacho. He described a recipe that relies solely on ripe tomatoes, cherry tomatoes, green peppers, garlic, onion, salt, and extra virgin olive oil. Notably, he excludes two common elements found in many gazpacho versions: cucumber and water. According to him, these additions can alter the dish’s character in ways he finds undesirable. He explained that while some chefs might include cucumber for texture or cooling effect, he views it as overly assertive in terms of flavor. Similarly, he categorically rejects the addition of water, arguing that it dilutes the natural intensity of the tomatoes. “Water, please, never ever add water to gazpacho,” he repeated. “Everything we add in the form of water takes away from the flavor.” His recipe emphasizes simplicity and reliance on high-quality ingredients. The process involves chopping all components finely, mixing them together, and allowing the mixture to sit for several hours or even overnight so that the tomatoes release their natural juices. This slow infusion, he explains, allows the flavors to develop fully without the need for additional liquid. Once prepared, the gazpacho is blended until smooth, passed through a sieve to refine the texture, and seasoned with salt if necessary. It is served chilled, either directly from the bowl or using a spoon, offering a versatile base that can be adapted with other ingredients such as strawberries or beetroot without compromising the core tomato flavor. García’s perspective reflects a broader debate within Spanish gastronomy about the authenticity of traditional dishes. While many cooks follow time-honored methods, others experiment with new combinations, leading to diverse interpretations of classic recipes. For García, however, the essence of gazpacho lies in its ability to deliver maximum flavor with minimal intervention. His recipe, which avoids both cucumber and water, stands as one example of how personal preference can shape culinary traditions. As he noted, there are as many gazpachos as there are cooks who prepare it, each reflecting the unique touch of its creator.