This gazpacho recipe has been in my family for generations, and to me, it’s pure summer in a bowl. As a kid, we had it every single day during the hot months, always chilled in the fridge, waiting for us after long afternoons outside. It wasn’t just a soup, it was part of our summer routine. No matter where life takes us, this recipe always brings us back home. Recipe includes a how-to video!
Gazpacho is a refreshing cold soup from sunny Andalucía in southern Spain.
It's a simple blend of ripe tomatoes, cucumbers, peppers, onion, garlic, extra virgin olive oil, and vinegar.
I love how these humble ingredients create something delicious and satisfying.
There's no cooking involved, just blend, chill, and serve icy cold. The bread adds creaminess, while fresh veggies keep it bright and light.
It tastes even better after chilling for a few hours. Top it with crunchy veggies and a drizzle of olive oil for the perfect finish.
I've tried many variations, but always return to this reliable, comforting classic.
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⭐Why You'll Love This Traditional Gazpacho
- It’s a No-Cook Meal: When it’s too hot to cook, this is the easiest way to enjoy something homemade.
- Family-Tested and Loved: This is the exact recipe my family has used every summer, I’m so happy to share it with you.
- Perfect Make-Ahead Dish: It tastes even better after a few hours in the fridge, which makes it great for prep.
- Fresh, Vibrant, and Filling: Thanks to the bread and olive oil, it’s creamy and satisfying without feeling heavy.
- A True Taste of Summer: Every bite is full of cool, crisp, sun-ripened flavor.
🧾Gazpacho Ingredients
Here’s what you need to make this gazpacho recipe:
For the Gazpacho:
- Ripe Tomatoes: I always grab the juiciest, ripest tomatoes I can find. They’re the heart of the soup and bring all the natural sweetness and bright flavor.
- Garlic Clove: One clove is enough to add a bit of a punch, it blends in perfectly without overpowering anything.
- Onion: I like using a small piece of onion to give the gazpacho a subtle bite and depth.
- Red Pepper: It adds a touch of sweetness and gives the soup a gorgeous color.
- Cucumber: Always refreshing, cucumber lightens everything up and keeps it cool and crisp.
- Salt: I season to taste, just enough to lift the natural flavors of the veggies.
- Extra Virgin Olive Oil: A good drizzle of olive oil makes the soup rich and smooth. I always use the best I have on hand.
- Vinegar: I usually go with red wine vinegar, it brings the acidity that balances everything out.
- Bread: I toss it straight into the blender. It gives the soup its creamy texture and helps everything come together beautifully.
- Cold Water: I use some to blend and a bit more after straining to get just the right consistency.
For the Topping:
- Onion: I dice it really finely so it adds texture without being too strong.
- Green Pepper: A bit of crunch and a slightly sharper flavor, it works so well on top.
- Cucumber: Adds more freshness and that extra bite in every spoonful.
- Tomatoes: A few extra pieces on top make each bite juicy and bright.
- Extra Virgin Olive Oil: Just a small drizzle before serving, it ties everything together and adds a lovely finish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Gazpacho
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Cut the tomatoes in half and put them in a blender.
2. Blend the garlic, onion, pepper, and cucumber together.
3. Add salt, olive oil, and vinegar.
4. Cut a few slices of bread and put them in the blender.
5. Pour cold water into the blender and blend everything.
6. Pass the the gazpacho through a sieve into a bowl, and add in cold water.
7. Chop onions, peppers, cucumbers, and tomatoes into small pieces.
8. Chill the gazpacho well and serve it in small bowls. Top with diced onion, pepper, cucumber, and tomatoes, and finish with a drizzle of olive oil.
📖Variations
- Watermelon Gazpacho: Add sweet and juicy watermelon to your Gazpacho for a refreshing and sweet twist.
- Strawberry Gazpacho: Incorporate fresh strawberries for a fruity and tangy Gazpacho.
- Cucumber Gazpacho: You can blend cucumbers with a simple mix of olive oil, white wine vinegar, and seasonings.
- Beet Gazpacho: Blend roasted or boiled beets with traditional Gazpacho ingredients for a unique earthy and vibrant purple-red soup.
- Avocado Gazpacho: This variation includes ripe avocados for a velvety texture and a subtle nutty flavor.
🍽How to Serve
Gazpacho, a classic Spanish cold soup, is the ultimate refreshing treat for summer. Here are some tips to make it even better:
- Chill It Well: Refrigerate your gazpacho for a few hours or overnight to let the flavors blend and serve it perfectly cold.
- Cool Bowls or Glasses: Use chilled bowls or glasses to keep it extra refreshing.
- Garnish with Love: Add diced cucumbers, bell peppers, onions, or a drizzle of olive oil for a colorful, tasty touch.
- Try Fried Potatoes: A childhood favorite, topping gazpacho with crispy fried potatoes adds crunch and a fun twist.
- Serve with Bread: Pair it with crusty ciabatta bread, garlic bread, or breadsticks for a perfect texture combo.
- Make It a Meal: Add protein like hard-boiled eggs, grilled shrimp, or shredded chicken for a more filling dish.
- Pair with a Drink: A chilled lemonade, iced tea, or glass of white wine makes the perfect finishing touch!
💭Tips for Success
Blend until Completely Smooth: I blend it well until everything is fully broken down and silky, this step makes all the difference in the final texture.
Choose your Vinegar Wisely: Red wine vinegar gives it a nice depth, but sherry vinegar works beautifully too.
Go Easy on the Garlic: One small clove is plenty. Too much, and it can overpower the freshness.
Chill your Bowls before Serving: It’s a small touch, but it helps keep the soup extra cold on hot days.
Keep Toppings Separate until Serving: I like to store them in a little container in the fridge so they stay crisp and fresh.
Store Leftovers in a Jug or Airtight Container: 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.
❓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.
🍛More Spanish Recipes to Try!
Do you like gazpacho? you will like these delicious Spanish recipes:
- Easy Homemade Meatballs
- Spanish Paella Valenciana
- Spanish Omelette
- Garlic Shrimp (Gambas al Ajillo)
- Papas Arrugadas with Mojo Sauce
- Pan con Tomate
- Lentil Soup
🍲More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
Traditional Gazpacho Recipe
Ingredients
For the Gazpacho
- 500 g Ripe Tomatoes
- 1 Garlic Clove
- 40 g Onion
- 50 g Red Pepper
- 70 g Cucumber
- 1 ¼ teaspoon Salt
- 70 ml Extra Virgin Olive Oil
- 30 ml Vinegar
- 3 slice Bread
- 150 ml Cold Water
- 150 ml Cold Water
For the Topping
- 40 g Onion
- 40 g Green Pepper
- 40 g Cucumber
- 40 g Tomatoes
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- Cut the tomatoes in half and place them in a blender.
- Add the garlic clove, onion, red pepper, and cucumber to the blender.
- Season with salt, then pour in the olive oil and vinegar.
- Tear the bread into pieces and add it to the blender.
- Add 150 ml of cold water and blend until smooth.
- Pour the soup through a sieve into a bowl, then stir in the remaining 150 ml of cold water.
- Finely chop the onion, green pepper, cucumber, and tomatoes for the topping.
- Serve the gazpacho cold in small bowls, topped with the diced vegetables and a drizzle of 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.