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.

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 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 soup:

  • 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 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.)

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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4.9 from 27 reviews

Authentic Gazpacho

  • Prep Time: 15 minutes
  • 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. 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.

Notes

*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.

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

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48 comments on “Authentic Gazpacho”


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

  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.

  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!!

  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.

  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.

    • A little late with this comment, but….This is without a doubt the best gazpacho I’ve ever made. The only problem I had was with the tomatoes available locally. It was not a good year for tomatoes here.


  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.


  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.

  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!

  15. i loved this authentic gazpacho recipe so much that i am planning to make this for my friends birthday party potluck, thanks so much for sharing this amazing recipe with all of us!

  16. I’m so hungover and all I want is this gazpacho! I’ll order in some groceries and report back on whether it’s an effective hangover cure…


  17. Great recipe! Tasted authentic!

  18. 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!


  19. My husband and I love this recipe! So simple and the flavors all shine. Sometimes I substitute with what I have on hand — orange pepper, shallots — but it’s always delicious. The perfect summer food. Thanks for sharing this.


  20. I just made this and it came out amazing!!! I used what I had on hand, and used white onion, apple cider vinegar, and multigrain bread (which shake on me I forgot to remove the crust), and omg it tastes out super good!

  21. The best gazpacho I’ve had was in Besalu, Spain (restaurant under the bridge) and came topped with cheese ice cream!


  22. 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.

  23. Yours probably needs a little bit of cold water, it became to thick – I would also change the red onions for sweet salad onions, so you get a milder taste and ‘always-always’ extra-virgin olive oil, the other olive oils are just for cooking hot meals <– this and the tomatos you choose are the most important ingredients for a healthy and tasty gazpacho.


  24. The addition of cumin and fresh bread crumbs put this over the top. We are nearly at the end of tomato season, can I freeze some?

  25. Living in Toledo in the 1960 for 8 years I have eaten numerous<>. After moving in the States I have learn to start my gazpacho with tomato Juice and then add olive oil, vinegar and the vegetables not forgetting salt and vinegar.
    Often I keep the veggies cut in very small chunk to give the soup crunchyness and sometimes I pass my gazpacho thru the blender and puree the soup.Bread is essential. Either in baguette form or croutons.
    Try it . Serve with fresh hot baguette.


  26. I’m usually not one to exactly follow recipes but I did on this one. It was a definite hit! This will become a regular on the summer menu. Next time I will add a Jalapeño or Serrano just to add a kick. Thank you for the recipe!!

  27. Many years ago while living in Ft Walton Beach, Fl., our friends from Pensacola introduced us to a salad they called gazpacho. It had the same variety fresh vegetables and used hard tack, a very hard biscuit used by the fishing boats for long fishing trips in the gulf. The hard tack was soaked and wrung out and torn to bite sized pieces and mixed into the salad. Alas, the bakery that used to make the hard tack no longer exists. It is very much the Italian bread salad. Have you found gazpacho made as a salad in Spain?


  28. This recipe was absolutely perfect! I didn’t change a thing, and it was the tastiest gazpacho I’ve ever made, even though my tomatoes weren’t the ripest. I can’t wait to make this with the really good ones from the farmers market. Thanks for sharing!


  29. This is the best gazpacho recipe I have ever used! Thank you so much.


  30. Made this Gazpacho last night and it was amazing. I omitted the bread, but otherwise followed the recipe to a T. Will double the recipe next time to make more! Thank you!


  31. Delicious! I left out the bread due to restrictions and it still was so good. Takes me back to my study abroad trip to Spain. Thank you!

  32. Thank you for that info tonight’s menu it’s so hot in marseille but leaving for Barcelona today.


  33. This was my first time making gazpacho and I am REALLY glad I found this recipe. It turned out amazing. Really tasty with the perfect amount of everything. Yum!

  34. My question about gazpacho is: what’s the texture like? Do you have to chew? Or is it truly a soup? Can it be sipped like soup? Also, do you think this would be picky toddler friendly, or is the taste super vegetably?

  35. To those that say they want to serve it hot. Dooooon’t do it! You don’t get it that this is a cold, refreshing soup to be enjoyed in hot weather. I love the recipe and added lime, cilantro and a bit of jalapeno. 😋


  36. I made this delicious soup today. What a fantastic and healthy treat!! Doubled the recipe. It is absolutely incredible and will be my go-to meal during these hot summer months. Thank you so much for sharing this.


  37. This soup is delicious- so fresh! We have an overabundance of roma tomatoes so I have shared your recipe along with tomatoes. The croutons were perfect on it. You are right- a small bowl is all you need. Thank you so much for the fabulous recipe!


  38. Wow, thanks for a great recipe. I was hesitant about trying it because there are a lot of crummy recipes out there. This was extraordinarily good. I addition to organic or home-grown tomatoes, I figured high-quality sherry vinegar was key. So went to Lunardi’s grocery store (chain in the SF Bay Area) and found a Spanish import, Don Bruno (8 degrees acidity, which I think means not too acidic). I don’t like vinegar; I much prefer lemon. But this worked perfectly in this recipe — and it wasn’t even that expensive!


  39. I made this pretty close to her directions/ingredients with a few notes: I skipped the bread because I’m on a low carb diet, and I used red wine vinegar because I didn’t have the sherry vinegar. I made it after work last night and having it for lunch today. The flavor is GREAT! I really like it. I think my previous attempts at gazpacho had too much onion in it and also too much cucumber. I used half a cucumber (peeled and seeded) as she recommended and I think that was great.

    I would have given it 5 stars except the texture was lacking only because I didn’t peel the tomatoes. I think they really should be peeled, unless you have a Vitamix that can absolutely pulverize every bit of this to make it smooth. My (good) Kitchenaid blender wasn’t able to get rid of the skin bits so that left it a little less than perfect.

    Flavor wise, this is amazing. I’ll definitely make it again!

  40. I spent 5 years in Spain and your recipe is spot on – this is the way it’s done there. Here in the US every restaurant thinks this should be a chunky vegetable mix…wrong!!

    Can’t find good tomatoes? Use Campari tomatoes. Available most anywhere – even Walmart carries them. For the topping, we have a small farmers market/vegetable stand nearby that makes their own fresh salsa. Add some as the topping and save the fuss of chopping up a bunch of veggies – outstanding and easy ! :)


  41. Love this recipe, made years ago, lost recipe will make again

  42. We are really enjoying your recipe. We’ve made it three times already this summer! I’ve tried so many different gazpacho recipes over the years, trying to replicate what we had in Madrid fifteen years ago. Yours is so good! Our kids are even getting into it. They love helping prepare the veggies and dropping them down the shute of the food processor. They are also eating it, which is a major success! Thanks for posting a real gazpacho recipe!


  43. My mother was a Spaniard so had gazpacho growing up every Summer, and when in Madrid I love trying different recipes for this dish. I have an abundance of tomatoes and cucumbers from my plantar pots garden so I followed your recipe, except I did not seed tomatoes, and it was wonderful! Even for those on a low carb diet, one slice of bread is not going to kill you unless you truly are gluten intolerant. It is not real gazpacho without it and serve it cold, not hot!


  44. Thank you so much for sharing this recipe. It’s absolutely fabulous in every way, and I’ll be making it for the second time- this batch with lots of fresh veggies from the garden, hooray!
    I also finally found some good quality sherry vinegar online (weirdly completely unavailable
    in stores in my area, bummer). This soup is so delicious, and the croutons are so dang good you may want to make extra for salads (or snacking… I’m incorrigible when it comes to croutons, I admit it).


  45. Easy and good! I didn’t core the tomato or cucumber and I used the ends of my gluten free bread, so even the lazy way was pretty tasty. Thanks for posting a Spanish version of gazpacho, that is what I was looking for.

  46. So glad I discovered your blog today! I was stationed in southern Spain years ago when I was in the Navy. I loved Spanish food, especially gazpacho. Reading this post and some of your other posts after you moved to Spain makes me feel very homesick for the place.


  47. Can’t wait to try it!