Authentic Gazpacho

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Everything I’ve learned living in Spain about how to make the best authentic, delicious, fresh tomato gazpacho recipe — in just 15 minutes!

Gazpacho Recipe

Fresh tomato season has finally returned again, which means that it’s time to start making allllll the gazpacho. ♡

I’ve been a fan of this refreshing, chilled, Spanish tomato soup for years.  But ever since we moved to Barcelona, we have become next-level obsessed with it in the summertime, especially after having had the chance to spend time in Andalucía, the region where gazpacho originated.  Down in that part of the country, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado that you pass by.  Even here in Barcelona, our nearest grocery store offers no less than seven different types of grab-and-go bottled gazpacho!  It’s everyone’s favorite light and refreshing meal here to beat the summertime heat.  And when made with the season’s best ripe produce — oh boy — there’s nothing better.

That said, if you have the chance to visit Spain, you will find that gazpacho here varies slightly from region to region. And of course, there are a million non-traditional ingredients and twists that modern cooks love to try too.  But that said, Andaluz-style tomato gazpacho is probably the version that comes to mind when most people think of this blended soup.  So if you happen to be craving a bowl (or a glass with a straw, see below!), here is my go-to gazpacho recipe that I absolutely love.  It’s quick and easy to make in just 15 minutes or so, and I consider it lo mejor — just the best!

The BEST Gazpacho Recipe | 1-Minute Video

Tomato Gazpacho Ingredients In Blender

Spanish Gazpacho Ingredients:

Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven!  Just prep your ingredients on a cutting board.  Then your blender or food processor will take it from there.  To make this homemade gazpacho recipe, you will need:

  • Tomatoes: Roma tomatoes or what we call “branch tomatoes” here in Spain (medium, round, soft-skinned tomatoes on the vine) are standard for traditional gazpacho.  But really, any ripe, juicy, fresh tomatoes will do.  There is no need to peel your tomatoes for gazpacho, but I do recommend coring them (scoop out the white flesh and seeds).
  • Cucumber: 6-inch Persian or Kirby cucumbers are most often used in Spain, peeled and seeded.  But I usually just toss in half of an English cucumber instead.  Whichever works for you!
  • Green bell pepper: Some of my Spanish friends are firm believers that green bell peppers, specifically, are a must for authentic Spanish gazpacho.  But I’d say that any color of bell pepper you have on hand will do. :)
  • Bread: Leftover white bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavors.  Our friends here taught us to discard the crusts for optimal texture.  Then to help the bread blend well, you can either:
    • blend up the gazpacho, then poke the slice of bread into the center of the soup and let it sit there for 10 minutes to soften before blending it into the soup, or
    • just run it under the faucet and soak completely with water, ring it out completely with your hands, then add the bread to the soup ingredients and puree
  • Red onion: Just half of a small red onion, peeled.
  • Garlic: I use two small garlic cloves, or one large clove.
  • Olive oil: Many traditional gazpacho recipes are loaded with lots of olive oil.  But nowadays in Spain, they often cut down the amount of oil to make the soup a bit healthier.  This recipe just uses 3 tablespoons.
  • Sherry vinegar: Andalucía is known for its sherry.  And of course, it’s sherry vinegar (vinagre de Jerez), which is always used to make gazpacho here in Spain.  That said, though, if you can’t find sherry vinegar at your grocery store, you can sub in some red wine vinegar.
  • Ground cumin: One of our friends in Andalucía taught me the secret of adding cumin to your gazpacho, which is actually a popular ingredient in the south of Spain due to the region’s proximity to Morocco.  I love the subtle, earthy note that it adds to this recipe.
  • Sea salt and black pepper: Essentials!

Pureed Tomato Gazpacho In Blender

How To Make Gazpacho:

To make homemade gazpacho soup, simply:

  1. Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency.  (I love mine super-smooth.)
  2. Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
  3. Serve: Then serve the soup nice and cold, garnished with your favorite toppings.

Gazpacho In A Jar

Gazpacho Soup Toppings:

With such a simple pureed soup, toppings are a must in my book!  I like to add any combination of the following to gazpacho:

  • Homemade croutonsEasy to make with any leftover bread that you happen to have on hand.
  • Fresh herbs: Basil, thyme, oregano, rosemary and/or chives are some of our faves.
  • Fresh-cracked black pepper: Always a must, in my book.
  • Olive oil: An extra drizzle on top is traditional in Spain.
  • Cream: A drizzle of cream (or sour cream) can be nice, if you would like a creamier soup.
  • Spanish ham and chopped hard-boiled eggs: These toppings are traditional with salmorejo, but they are also popular with gazpacho in the south of Spain.

Or, of course, it’s probably most common to just sprinkle a few of the leftover chopped gazpacho veggies on top (such as tomato, green pepper, onion or cucumber).  Whatever sounds good to you!

Bowl of Spanish gazpacho, topped with tomato, green pepper and red onion

How To Serve Gazpacho:

You can either serve gazpacho soup in a bowl or mug, garnished with your desired toppings.  Or to keep things super simple, many places in Spain just serve gazpacho over ice in glasses with a straw, which I really love!  (See photos below.)

The one thing to note when serving gazpacho is that it needs to be thoroughly chilled.  So plan to blend up the recipe a few hours before serving, so that it has ample time to cool off in the fridge before your meal.

Glass of gazpacho, topped with basil and cucumber

Possible Variations:

While the recipe below is for authentic tomato gazpacho, there are of course zillions of ways that you could customize your gazpacho.  You could:

  • Add fruit: Watermelon, cantaloupe, and strawberries are the common additions to red gazpacho here in Spain.  (Here is my recipe for watermelon gazpacho.)
  • Add veggies: Beets, zucchini and corn are also popular additions.
  • Add extra herbs: Feel free to also add in any fresh herbs that sound good, such as basil, rosemary, thyme, or chives.
  • Add spice: This is definitely not a common addition to gazpacho in Spain, since the country almost always avoids heat in its food.  But I sometimes love adding in a few slices of jalapeño or serrano to this recipe to give it an extra kick.
Gimme Some Oven food blogger Ali Martin | Glass of gazpacho in Sevilla

Late-night gazpacho with a straw while visiting Sevilla.

Buen provecho, everyone!

Print

Authentic Gazpacho

  • Prep Time: 15 minutes
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 4 -6 servings 1x

Description

My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.


Scale

Ingredients

  • 2 pounds ripe Roma tomatoes, halved and cored*
  • 1 small (1/2 lb) cucumber, peeled and seeded*
  • 1 medium green bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1 thick slice of white bread, soaked, crusts removed*
  • optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Instructions

  1. Purée. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.
  2. Season. Taste and season with extra salt, pepper and/or cumin if needed.
  3. Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  4. Serve. Serve cold, topped with your desired garnishes.


Notes

Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

Cucumber: Or you can just add in half of an English cucumber, which does not need to be seeded.

Bread: We typically just use a baguette.  To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water.  Then ring our the extra water and add the bread to the blender or food processor.

Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

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93 comments on “Authentic Gazpacho”

  1. 5 stars
    Looks amazing! Never tried it with the bread IN it before, but am trying it now—have a batch chilling in the fridge as I write this! The few tastes I took were AHmazing! Market fresh produce really makes the difference! Will serve it with grilled shrimp, diced veggie garnish and a few croutons, maybe an extra drizzle if Sherry vinegar! Can. Not. Wait!

  2. 5 stars
    Fantastic. Cumin may be the difference.

  3. 5 stars
    I just whipped this up, from items out of my garden. It took less then 5 minutes and is so flavorful and alive!
    Thank you for the healthy authentic recipe!

  4. 5 stars
    Perfect combination of vegetables . Nice topped with avocado.

  5. Thank you, worked well even in Winter.
    It would have been nice to be able to print the recipe only, the whole posting runs to 37 A4 pages!

    • Go into PRINT, and choose the pages you want to print; so click on the circle which allows you to choose the pages you want to print as opposed to the circle which says “All” pages (just put a “1” for one page only; “1-2” for the first two pages (having chosen “back-to-back”, “Two-sides” or with some programs ,”collated”). With her recipes it’s usually 1 or occasionally 2 pages.

  6. 4 stars
    As a diabetic, snacks or anything quick is always a nightmare & inevitably one dives in the cookie jar! Finding quick savory healthy foods are a real problem. Back now from Spain for the first time in nearly 40 years. It reminded me that I used to do this so frequently in the past but it had simply slipped away now I’m alone & not a full house. This is so easy, provided you remember these items in your weekly shop. I would wherever possible use ORGANIC everything, Oil & Garlic included. This is going to be a regular thing for me again now. Healthy Simple & so enjoyable. Plus great for diabetics ❗️

  7. 5 stars
    Not only the best I have ever I have ever made, but the best I have ever eaten!

  8. Outstanding…easy to make and very tasty!

  9. Looks delicious! We were living in Valencia last summer and lived off the bottled gazpacho! I will try this recipe this weekend as we’re in the middle of a heatwave here in Cape Town :)

  10. Thanks for this article! We are planting a garden this year and are excited to find ways to use our tomatoes and bell peppers! What a healthy and beautiful way to enjoy summer!

  11. This is my all time favorite recipe for gazpacho! The Spanish sherry vinegar, soaked bread, and cumin make it extra special.. Because I use different varieties of tomatoes and many of the ingredients are approximate, the soup is different but still delicious every time I’ve made it. Thanks, Ali!

  12. This gazpacho is so delicious! It is my favourite thing to eat right now, even though we are still in winter here in Canada! Thank you so much for this awesome recipe!

  13. So YUM! I used red wine vinegar, red bell pepper, and celery (subbed for cucumber) because that’s what I had. Never would have thought to add cumin, but the taste was great. This is such a tasty and flavorful dish! Thank you, Ali :)

  14. Why would you use a plastic straw to drink a gazpacho? Such a shameful waste and sad to see the lack of conscious here.

    • Hi Margo, this photo was from a restaurant in Seville. We use reusable metal straws in our house, as you can see in the other photos, but you are of course welcome to skip the straw entirely.

  15. Hi. Thank you for the authentic tasty recipe, this will surely beat the heat of a summer. So cool and refreshing to have in a glass topped with ice. Yyyuuummmyyy.

  16. Delicious!

  17. Never have I reviewed or responded on a site before. Yet, I just couldn’t help but respond to those that have not made, nor are rating a recipe. This is specifically directed to Margo, who had nothing to say about your recipe, just needed to complain about STRAWS. I realize that as as a blogger, you either ignore these comments or defend yourself in the nicest way possible. No need to defend yourself. You gave an explanation that at restaurants they serve them in a cold glass with a straw. Margo, how about making the recipe and complain to yourself. No one is really interested in reading your comment. People are interested in reading actual reviews of recipes. Suggestion Margo, just recycle and maybe find a hobby. Maybe even join a recycling club, because in the world right now, recycling is really up there as high priority (sarcasm Margo!)
    While I am writing I did want to mention that I have made the Watermelon Gazpacho many times and everyone loved it! I am looking forward to starting to make it again! I was interested in your original Gazpacho, that is next and I may use small cold glasses with straws, cute idea for a party! Thank you for all the great recipes you develop.

    • Well said Danielle! Margo comments was needless and out of place, she needs a hobby other than looking at something negative to point out. This is about the recipe, and excellent and authentic gazpacho one and not about recycling!
      I made it and I can not have enough. It is now the every summer weekend dish to go to! Thank you Ali!
      ¡Buen provecho!

  18. This recipe looks amazing! I want to make it on mother’s day for my mom but is it possible to make it the day before and keep it in the fridge?

  19. I just made this and it’s in the fridge chilling. I absolutely LOVE gazpacho, but this us the first time I’ve made it. If it is anywhere near as good chilled as it was out of the blender, I call it a definite KEEPER!!

  20. Thanks for the recipe and all the details! Made it this evening, my family loved it and so did I Being an Indian, I like a bit of spunk in everything, so besides adding herbs, I dropped a bit of tobacco as well.

  21. Hi! I never tried gazpacho like that and I’m andalusian. But I guess each people add their own. I, myself, make it without vinegar and without bread… and I like it less watery, so mine it’s half way between a Gazpacho soup and salmorejo (thicker in texture but without the green pepper and the green cucumber and it usually has different garnish (eggs and prosciuto ham). But I would like to say “Ajo blanco” is nothing like gazpacho at all, it’s a complete different cold soup made with almonds, garlic and bread, I think. But I’m not keen on that one.

  22. This was fantastic. Even my kids loved it!

  23. Sooooooooo good!

  24. Brilliant and absolutely delicious made to your recipe Which I would normally use.

    Yesterday,however, I was asked to prepare a something for a Picnic, and having no fresh tomatoes used two tins of San Mazzano, and followed the rest of your recipe , as they have a good flavour with few seeds. The result was unexpectedly good

  25. Does it have to be chilled when served? Or is it like tomato soup and can be warm? Sorry I’m just weary of it, reminds me of a Bloody Mary which I don’t drink! :)

  26. I love your blog! Went to Spain for my honeymoon in 1997. Had some wonderful gazpacho there! They poured cream at the bottom of the bowl and then poured the soup over it. Can’t wait to try your recipe!

  27. Your recipes look wonderful, but when I print them the detail is so light I cannot read it. Please help. This is not a problem on other sites.
    Margaret Passailaigue, [email protected]

  28. Amazing, thanks for the recipe!

  29. Amazing refreshing and delicious way to start (or be) a meal!! Caught my husband poring a small bowl to dip his pizza crust;-)

  30. I make a gazpacho very similar to your recipe, except I like to leave some of the veggies in small chunks. I blend half to smooth which thickens it and add the rest in tiny chunks. Serve in a bowl topped with chopped with croutons, chives & bacon. Delicious!

  31. My husband actually liked this a lot. So did I. Thanks for a great, relatativly easy recipe.

  32. I normally just eat cookies but I will try this recipe, it looks amazing and healthy!

  33. I lived in Spain for four years and can verify that this is the way gazpacho is made in Southern Spain.
    They used a chunk of Spanish hard or french bread and not a slice as stated here.
    Also, I never saw cumin used in the soup……that sounds more like the Mexican version. The soup is served cold in a bowl with diced green peppers ,onions, tomatoes and bread cubes on top for garnish.

  34. Dear Ali,
    I came across your recipe online and have just made it at home in Corfu where it is scorching! I have never ever left a comment on a recipe before but feel compelled to do so as it is UNBELIEVABLY delicious. Thank you so very much. Xx Jess

  35. The taste was fine but the color was not the nice red in the photos. Instead it unfortunately resembled vomit. How can I remedy that?

  36. This gazpacho is absolutely delicious. Making it for the second time. I love fresh tomato season.

  37. This was great I hit our farmers market and followed recipe don’t fancy cumin taist Mexican to me left it out OMG so much flavor very authentic lived in ROTA in the late 60’s felt like I was right there in Spain did not add bread I’m diabetic so I skipped the heavy carbs it was fantastic wish I had the Spanish olive oil and sherry from back in the day.
    Thank you