This traditional gazpacho recipe is a cold Spanish soup made with ripe tomatoes, cucumber, pepper, onion, garlic, olive oil, vinegar, and bread. Smooth, refreshing, and perfect served well chilled.
Why You'll Love It
- Authentic traditional gazpacho recipe from Spain
- Made with simple gazpacho ingredients
- Quick to prepare with no cooking required
- Refreshing and perfect for warm weather
Growing up in Spain, gazpacho was simply part of summer life. This recipe has been in my family for generations, and as a child, I remember having it almost every day during the hottest months, always cold from the fridge and ready for us after long afternoons outside. It was never just a soup in our house. It was part of our routine, part of the table, and one of those recipes that still feels like home every time I make it, much like pan con tomate, Spanish omelette, or a plate of tomato salad served in the middle of the table.
What I still love about this gazpacho recipe is how such humble ingredients can create something so refreshing and satisfying. Ripe tomatoes, cucumber, pepper, onion, garlic, olive oil, vinegar, and bread come together with no cooking at all, just a quick blend and a good chill in the fridge. After a few hours, the flavor becomes even better, and the texture turns smooth, light, and creamy. Finished with crunchy chopped vegetables and a drizzle of olive oil, it is the kind of reliable classic I always come back to, especially alongside simple tapas like gambas al ajillo or other fresh summer dishes.
Key Ingredients in Gazpacho
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Fresh Vegetables: I use ripe tomatoes as the base because they give gazpacho its deep color and natural sweetness. Cucumber, red bell pepper, onion, and garlic add freshness and balance to the soup.
- Olive Oil and Sherry Vinegar: Extra virgin olive oil gives gazpacho its silky texture, while vinegar adds brightness that keeps the flavors lively.
- Bread and Water: Bread is a traditional gazpacho ingredient because it thickens the soup slightly and creates a smooth body once everything is blended.
- Fresh Toppings: I like finishing gazpacho with finely chopped onion, cucumber, pepper, and tomatoes with a drizzle of olive oil for texture and contrast.
How to Make Gazpacho
You can find the complete printable gazpacho recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Add the tomatoes, garlic, onion, pepper, and cucumber to a blender and blend until smooth.
2. Add the salt, olive oil, vinegar, bread, and cold water, then blend again until everything is well combined.
3. Pass the gazpacho through a sieve into a bowl, add a little more cold water if needed, and stir well.
4. Chill well before serving, then spoon into small bowls and top with diced onion, pepper, cucumber, tomatoes, and a drizzle of olive oil.
Tips for the Best Gazpacho
Use Very Ripe Tomatoes: I always choose the ripest tomatoes I can find because they give gazpacho its natural sweetness and deep flavor without needing anything extra.
Taste Before Chilling: I like to taste the gazpacho right after blending and adjust the salt or vinegar slightly. Once it chills, the flavors become more balanced.
Let the Soup Rest in the Fridge: Even though you can drink it right away, I prefer letting gazpacho rest for a few hours in the fridge so the flavors fully develop.
Serve It Ice Cold: Gazpacho should be very cold when served. Sometimes I place the bowls in the fridge for a few minutes before serving so the soup stays chilled longer.
Commonly Asked Questions
Gazpacho is a cold Spanish soup made by blending vegetables like tomatoes, cucumbers, and bell peppers. It's usually served on hot days for a refreshing meal.
Storage
I usually keep it in a pitcher in the fridge for up to 2-3 days. Give it a quick stir before serving again; the flavors stay lovely, and the texture holds well.
What to Serve With Gazpacho
Gazpacho works beautifully as a light starter or refreshing lunch. I like serving it with sauteed mushrooms, pollo al ajillo, or Spanish chicken and rice for a simple meal that still feels fresh and very Spanish.
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Recipe
Traditional Gazpacho Recipe
Ingredients
For the Gazpacho
- 500 g ripe tomatoes
- 1 clove garlic
- 40 g onion
- 50 g red bell pepper or green bell pepper
- 70 g cucumber
- 1¼ teaspoon salt
- 70 ml extra virgin olive oil
- 30 ml sherry vinegar
- 3 slice bread
- 150 ml cold water
- 150 ml cold water
For the Topping
- 40 g onion - chopped
- 40 g green bell pepper - chopped
- 40 g cucumber - chopped
- 40 g tomatoes - chopped
- 1 tablespoon extra virgin olive oil
Instructions
- Cut the 17.6 oz (500 g) ripe tomatoes in half and place them in a blender. Add the 1 garlic clove, 1.4 oz (40 g) onion, 1.8 oz (50 g) red bell pepper, and 2.5 oz (70 g) cucumber.
- Add 1¼ teaspoons salt, ¼ cup (70 ml) extra virgin olive oil, and 2 tablespoons (30 ml) sherry vinegar. Tear the 3 slices of bread into pieces and add them to the blender. Pour in ⅔ cup (150 ml) cold water and blend until completely smooth.
- Pass the gazpacho through a sieve into a bowl to remove skins and seeds. Stir in the remaining ⅔ cup (150 ml) cold water until the soup reaches a smooth consistency.
- Finely chop 1.4 oz (40 g) onion, 1.4 oz (40 g) green bell pepper, 1.4 oz (40 g) cucumber, and 1.4 oz (40 g) tomatoes. Chill the gazpacho well, then serve cold, topped with the chopped vegetables and 1 tablespoon extra virgin olive oil.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Refreshing and delicious! A perfect summer soup, I'll be enjoying this on repeat.