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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88 comments on “Authentic Gazpacho”

  1. 5 stars
    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. 5 stars
    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
    www.sweetteasweetie.com

  5. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 4 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    This is the best gazpacho recipe I have ever used! Thank you so much.

  30. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 4 stars
    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. 5 stars
    Love this recipe, made years ago, lost recipe will make again

    • This gazpacho is delicious and my new go too summer dinner! Also paired with it your crouton recipe and those are probably the best thing to ever come out of our oven! Thanks!!

  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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    Can’t wait to try it!

  48. 5 stars
    I think the sherry vinegar is key. Made it exactly like your recipe and love it!

  49. 5 stars
    I followed this recipe step by step and it came out great !!! This is absolutely delicious!! Thanks for sharing this super easy and yummy recipe!

  50. 4 stars
    Thank you for this wonderful recipe. So delicious!