Authentic Gazpacho

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

The BEST Authentic Gazpacho Recipe

Ever since we moved to Barcelona, I’ve been getting tons of requests from you guys for authentic Spanish recipes.  So today, I’m (finally) kicking off a new collection of recipes that we have learned from our time here, starting with a seasonal fave that we can’t get enough of this summer — gazpacho!

I’ve been a huge fan of this refreshing, chilled, Spanish tomato soup for years.  But here in Spain, we’ve become next-level obsessed with it this summer, especially after recently spending a week down in Andalucia, the region where gazpacho originated.  Down there, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado you pass by.  (Even in Barcelona, our nearest grocery store offers no less than five different brands of bottled gazpacho!)  And it is so unbelievably ripe and delicious, especially during the hot summer months.

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Various parts of the country are proud to have their own spin on the classic as well.  From salmorejo in Cordoba, to ajoblanco in Granada, to porra antequerana in Antequera — not to mention all of the various extra fruits and veggies and seasonings that can be mixed into each — there are about a million ways to make gazpacho.  That said, though, there are definitely a few keys to making authentic, delicious, classic gazpacho on which most people here in Spain agree.

So!  Here’s what I’ve learned so far.

Authentic Gazpacho Recipe | 1-Minute Video

Gazpacho recipe ingredients -- tomato, bell pepper, onion, garlic, cucumber, sherry, olive oil and more

Spanish Gazpacho Ingredients:

Gazpacho is the quintessential seasonal summer soup because all of the ingredients are perfection this time of year.  Plus, the soup is traditionally made completely raw ingredients, so there’s zero need to heat up your kitchen by turning on the stove.  Just prep your ingredients on a cutting board, then your blender or food processor will take it from there.  You’ll need:

  • Tomatoes: Roma tomatoes or medium round tomatoes-on-the-vine are standard for gazpacho in Spain.  But any ripe, juicy, fresh tomatoes will do.  No need to peel them, but it is important to core them (scoop out the seeds and any tough white core).
  • Cucumber: Small (6-inch) cucumbers are used in Spain, peeled and seeded.  But I often use half of an English cucumber instead.  Whichever works!
  • Green bell pepper: Some of my Spanish friends are firm believers that green bell peppers, specifically, are a must with authentic gazpacho.  But I’d say that any color of bell pepper you have on hand will do. :)
  • Bread: Leftover crusty white bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavors.  Be sure to discard the crusts.  Then to help the bread blend well, our local friends taught us to 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 up, 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 will be plenty, peeled.
  • Garlic: I use two small garlic cloves, or one large clove.
  • Olive oil: Many traditional gazpacho recipes are loaded with tons of olive oil.  But nowadays in Spain, they cut it down so that it’s a bit healthier.  This recipe just uses 3 tablespoons.
  • Sherry vinegar: Andalucia is known for its sherry.  And of course, it’s sherry vinegar (vinagre de Jerez), which is standard in gazpacho.  If you can’t find sherry vinegar at your grocery store, you can substitute red wine vinegar.
  • Ground cumin: One of our guides in Andalucia taught me the secret of adding cumin to your gazpacho, which is actually a common ingredients in the south of Spain, thanks especially to its proximity to Morocco.  I love the subtle note it adds to this recipe.
  • Salt and black pepper: Essentials!

How to make gazpacho

How To Make Gazpacho:

Easy!  To make homemade gazpacho, simply:

  1. Puree the soup: Combine all of your 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.

The BEST gazpacho recipe

Gazpacho Toppings:

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

  • Homemade croutonsEasy to make with the rest of your leftover bread
  • 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 often traditional in Spain.
  • Cream: A drizzle of cream (or sour cream) can be nice and refreshing in the summertime.
  • Spanish ham and chopped hard-boiled eggs: These toppings are especially traditional with salmorejo, but 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!

Gazpacho Recipe

How To Serve Gazpacho:

So here’s the thing — there are all sorts of fun ways to serve gazpacho!

You can either serve it 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.)

It’s just essential that gazpacho is served super chilled (you can even chill your serving bowl or mug to help keep things cool).  Also, serving sizes are traditionally pretty small.  So no need for a large soup bowl, unless of course, you’re really hungry. :)

Gazpacho Andaluz Recipe

How To Customize Gazpacho:

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 most common additions here in Spain
  • Add veggies: Beets, zucchini and corn are some of the most common additions here in Spain
  • Add extra herbs: Fresh herbs — such as basil, rosemary, thyme, or chives — would also be delicious in this recipe.
  • Add spice: This is definitely not common in Spain, since the country almost always avoids heat in its food.  But I love adding a few slices of jalapeño or serrano, or a pinch of cayenne to mine.
Gazpacho in Sevilla

Gazpacho in Sevilla!

Enjoy, everyone!

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Authentic Gazpacho

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

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

Directions:

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

*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.

**To soak your bread (which will make for better blending), I recommend running it under the sink for a second to soak it with water.  Then just ring it out completely, and add the bread to the blender or food processor.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

The BEST Gazpacho Recipe -- topped with homemade croutons, and so irresistibly delicious!

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16 comments on “Authentic Gazpacho”

  1. Yay, I’ve been looking forward to your Spanish recipes! Can’t wait to try this.

    Rating: 5
  2. Oh, this sounds wonderful! Can’t wait to make it! Farmers market, here I go! Thank you so much!

  3. It’s too hot in London right now so I made this recipe for an easy Monday dinner. I used whatever veg I had in in my fridge (I added 1/2 zucchini and a red pepper) and substituted balsamic vinegar. It turned out delicious!! Highly recommend making croutons to go with it. Thank you! Every single recipe of yours is spot on.

    Rating: 5
  4. Yum! It would be so fun to make this at home & feel like I’m in Spain!
    Kari
    http://www.sweetteasweetie.com

  5. I LOVE GAZPACHO!!!! Like enough that I could get a bumper sticker that says that. Specifically authentic Spanish gazpacho. They sell it at McDonald’s there! Have you seen the movie “Women on the Verge of a Nervous Breakdown”? It has a plot point that involves gazpacho- and a recipe- and a bunch of people saying “Me encanta el gazpacho.” I gotta try it with the sherry vinegar… thank you for posting this!!

    Rating: 5
  6. Is there a reason you could core the Roma’s and the cucumbers? I am planning to make this, but hate not using all the food, so I was wondering if there is a big difference or just a texture thing?

    Thanks!

  7. Ali, I make Gazpacho often in the summer, being a huge fan of soups and can eat them daily. But with temps over 100°F in the desert …. Mine came from my Spanish ancestors and was often served at my maternal grandfather’s in beautiful crystal bowls that had a tinge of green. He also liked to save some for his breakfast next day, a mixture of soured milk with dry bread (plain croutons) and the soup that he drank in a huge tumbler with a long spoon to eat the bottom solids. Yours is very similar to mine, but mine is now a hacked simpler version, still just as delicious. And I make a triple batch, to eat and to freeze in small portions for my lunch, leaving the cucumbers out, plus a larger portion to use for a hot gazpacho soup when the weather cools down, adding other vegetables. I’d love to share my recipe with you.

    Rating: 5
  8. I’m so happy to see you’ll be posting Spanish recipes. I’ve been looking forward to them ever since I read that you were moving to Spain. Such a great opportunity to introduce your readers to Spanish cooking. When you posted the recipe for migas, I was hoping it was Spanish migas.

  9. I had this wonderful gazpacho the night after you published it. All I can say to anyone is try it! Easy, wonderful and creamy. My husband was hesitant to even try it but ended up having two helpings.

    Rating: 5
  10. Great stuff! Thank you. I never made gazpacho before. I added some spinach. Popeye thing, you know. This will feed me for at least….a day.

    Rating: 5
  11. Thank you! I’ve been hungry for Gazpacho lately, looking at all of the ripe beautiful tomatoes we have here in California now. Did you know that even Cambell’s soup had a canned version of gazpacho on store shelves long ago? It was the first gazpacho I ever tasted as a child. Not bad, kinda chunky. I hope to taste it in Spain someday. Its on my bucket list.

  12. Disclaimer: I LOVE gazpacho.

    I have multiple recipes for gazpacho but this one is outstanding! My one observation is that upon immediately tasting I was concerned that there was too much cumin but letting it sit 24 hours (made Monday night for Tuesday’s dinner) to chill (literally and figuratively) mellowed the cumin to such a point where it was SO good. I topped with diced cucumber, tomato and a drizzle of oil. This is definitely going to be my new standard gazpacho recipe.

    Thanks, Ali!

  13. I had never seen cumin as an ingredient in gazpacho—what a great tip! Can’t wait to give it a go…

  14. Made this on Sunday and it was amazing! We were actually in Portugal recently and I had gazpacho for the first time and immediately wanted to remake it back home, then literally the next day you posted the recipe! I love that you use all tomatoes, no broth or water like other recipes I saw. It was so delicious and refreshing!

    Rating: 5
  15. Hope you enjoy your time in Barcelona. It’s really a nice place to live! And this is coming from a Catalan who is absolutely in love with the US. I live there for quite some time and really miss it, however I have learned to love my life in Barcelona again :-)
    I actually feel the same way about american cooking. I get asked exactly the samem but the other way around… I have become famous in my family for preparing the tipycal thankgiving dinner here in Barcelona. How funny is that!!
    I love gazpatxo spcially with ripe tomatos from any farmer’s market. These days they all look amazing, and OMG, so cheap! My gazpacho recipe leaves out garlic and onion because we are not very much into them at home, so basically it’s a recipe that you can adapts as you wish, as long as tomatos and bread you use is good!
    I love your blog!

  16. It may seem odd but I will be making your gazpacho this Hallowe’en, keeping it a little chunky and serving it in skull shaped shooter glasses. It is part of an appetizer bar and I call it “walker chunks”. Thank you.

    Rating: 5