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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127 comments on “Authentic Gazpacho”

  1. This was excellent. I did not add the cumin but did include a fresh (seeded) jalapeño, and only added in toasted sour dough bread after the soup was made. The recipe is endlessly flexible and was absolutely delicious.

  2. I am from Spain. This is the authentic gazpacho recipe. Great job!!!

  3. I just made this it’s perfect . In fridge for dinner . Thank you

  4. Pretty much followed the recipe. Used some brandywine heirloom tomatoes. Excellent!

  5. I have everything except the red onion and fresh tomatoes. Heading to Pubix – no farmers markets this year:( I made chimmichuri (with added cumin) last night and may add the leftovers; that, and a shot of vodka oughtta do it…lol yum can’t wait, may have to eat early. Thank you for the outstanding recipes – I’ll use my metal straw

  6. Best gazpacho recipe! Love it.

  7. Amazing!!! I had friends over for a small dinner party and everyone raved!! And asked for the recipe! I happened to have pickled red onions the day before which I used in place of a raw red onion. Aside from that change I follow the recipe exactly, including soaking the bread in water and ringing out. I kept it simple and served with homemade croutons. Thank you for sharing such a scrumptious recipe! I will certainly be making again

  8. just made it i used to make it years ago easy to make and it will help with my diet the cumin does make a difference and i added coriander leaves YUM YUM

  9. Travelling in Portugal and Spain I would use gazpacho as my touch stone.
    So any different preparations, all good.
    This recipe is easy and tasty but it’s missing something that I can’t quite put my finger (tongue) on.
    Anyone else run into this?

    • I had an old recipe from
      The 80’s printed in a cookbook from British publishers Chatting & Windus. They may no longer exist. But I have made this gazpacho since then to only rave reviews for decades and from people who take food seriously..sometimes too seriously, but zi digress. The secret ingredient to all the Classic vegetables mentioned above is a tablespoonful of good quality mayonnaise (home made preferred) and a slice of dry/ toasted bread torn into pieces which thickens the gazpacho slightly so it isn’t thin and watery. This should be your winning gazpacho recipe. Simple, no
      Herbs, nI cumin/ spices. It is ambrosial as is.

  10. Just set it inside the refrigerator to chill. Had to have a small taste though. This is an excellent gazpacho recipe. Beautiful flavors! Can’t wait for dinner!

  11. Perfect – didn’t even need any adjustment after it came out of the blender. The perfect way to use up the gorgeous tomatoes, cucumbers, and green peppers from our garden!

  12. This was delicious! Reminded me of gazpacho we enjoyed in Marbella, Spain a year ago. Used red wine vinegar because that’s what I had, but will try it with sherry vinegar next time. Didn’t do the croutons because my husband has celiac disease, but think croutons would be good as would crusty bread on the side. Garnished with chopped tomatoes, red bell pepper and cucumbers and added cold cooked shrimp on the rim. Very refreshing dinner for a hot Arizona evening.🌵

  13. This is lovely! We added a carrot, basil, and mint, and subbed apple cider vinegar for the sherry vinegar. We also used half a cup of panko bread crumbs since we had no bread in the house, and it worked great! We’ll definitely make this again; absolutely perfect on a hot, humid day.

  14. Oh my–this is the BEST gazpacho I have ever had! I much prefer it at room temperature than cold, though. We are taught to never refrigerate tomatoes because they lose their flavor–so refrigerating gazpacho seems odd.
    I am curious, though–why dip the bread in water and wring it out? What’s the point of the water? Why not just throw the bread slice into the blender? Or toast it first and then put it in the blender?

  15. I haven’t made this recipe yet but I intend to. (The Gimme Some Oven marinara sauce recipe was AMAZING.) Quick question, my mother in law is allergic to cucumber. Any suggestions for an alternative to use in this recipe?

  16. I loved this yummy gazpacho. It packs alot of flavour with all the ingredients from my garden. I used spring onions though and omited the bread.
    I will definately make this several times during our hot Montreal summer. Thank you

  17. This was very good. Although it is hard to find real ripe tomatoes which would have made it better. I pureed half the veggies an chopped the rest to give the soup a little more texture and body.

  18. Absolutely delicious, although I did sieve the soup. Next time I shall not bother deseeding, which took an age, and just whizz and sieve. What was even more satisfying was that all the veg came from my garden,!

  19. Me gustó hacer tu receta de gazpacho. Fue algo dulce y no pensé que lo fuera. Es una comida muy saludable. ¡Voy a hacer esto de nuevo!

  20. I totally love the authenticity in your recipes. I greatly enjoyed your fried rice recipe and am really looking forward to making this tonight!