Gazpacho Recipe (2024)

Published: Aug 9, 2022 · Modified: Jul 13, 2023 · by Debra with 2 Comments · 1494 words. About 8 minutes to read this article. · This post contains paid links and affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This traditional gazpacho recipe is easy to make and it's a Spanish classic! Use the best summer tomatoes and sherry vinegar for authentic flavor.

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How about something that tastes like summer that you can make in 10 minutes? Sounds like gazpacho to me! On a sweltering day, you need this cold Spanish soup to refresh you. It can be served in a bowl, in a glass, in a shot glass even—that's a cool party trick.

What makes just a few fresh, raw ingredients taste so quintessentially Spanish that they knock you out of time and place and plop you down in an Andalusian vineyard or onto the beach in Barceloneta? It's the sherry vinegar and some good olive oil. Don't substitute and don't skimp.

This version is made without bread, so it's gluten free. That may not be what you'd expect, but that's how I learned to make it in a cooking class in Barcelona at BCN Kitchen. (José Andrés makes his this way, too, so I think we're good.)

What is gazpacho?

Gazpacho is a traditional cold Spanish soup made of tomatoes, cucumbers, vinegar, peppers, garlic, olive oil, and sometimes bread. Its origins date back several centuries. Toppings and additions can vary by region. and include chopped vegetables, hard boiled eggs, mayonnaise, and Serrano ham. The tomato version is probably the best-known but there is also a white gazpacho called ajo blanco.

Ingredients you'll need

• Ripe tomatoes: Plump, fat, vine-ripened tomatoes are the key to the best flavor.
• Red bell pepper: You can also do ½ red pepper and ½ green pepper.
• Cucumber: I like English cucumbers best, but "traditional" cucumbers from your garden work well, too.
• Sherry vinegar: This is the KEY to gazpacho's authentic flavor. See tips below.
• Garlic
• Olive oil
• Ice water: Or ice cubes if you're in a hurry.
• Salt

How to make gazpacho soup

Step 1: Prep the vegetables

Remove the ribs and seeds from the bell pepper and use a good chef's knife to chop it into large chunks.

Use a vegetable peeler to peel a few stripes of skin away from the cucumber. Or peel it all the way. It's your preference. Cut off a few slices for the topping and set aside. Cut the remaining cucumber into large chunks.

Use a paring knife to core the tomatoes. Then give them a rough chop.

Step 2: Combine veggies and remaining ingredients and blend!

Place cucumbers, tomatoes, bell pepper, and garlic in a blender and blend until smooth. Then add the oil, vinegar, salt and ice water and blend again. Taste for seasoning.

(Alternatively, you can use a food processor to chop the vegetables, then transfer to a large bowl, add the water, vinegar, oil, and salt and use an immersion blender to blend until smooth.)

For best results, let the gazpacho chill for at least 30 minutes (or overnight) before serving to allow the flavors to come together. Serve topped with a drizzle of olive oil and chopped cucumbers.

Tips for the best gazpacho

• You must, must, MUST use sherry vinegar. Sherry vinegar is what makes gazpacho taste like gazpacho! It's made from sherry—obvi—and is produced in the southern Spanish province of Cádiz. The flavor is distinct and it's used in all kinds of Spanish dishes. You can find it online, at Whole Foods, and at specialty markets.
• Some traditional gazpacho recipes will tell you to strain the soup through a fine sieve before serving. I don't do this because I like the slight bit of texture you get by not straining it. But if you prefer to do so, go ahead! You do you.
• If you're having a summer gathering, serve gazpacho shooters! Put them into a shot glass or small co*cktail glass and let guests drink the cold soup as they mingle, free of utensils!

FAQ

Gazpacho toppings

We've got ourselves a cold soup here, so let's think cold toppings.

• Chopped vegetables: Of course you can add more of the vegetables that are found in the soup like cucumbers, tomatoes, and bell peppers.
• Hard boiled eggs: If you want to add a little protein, but still keep it vegetarian, hard boiled eggs are the way to go!
• Mayonnaise: Well, some people like mayo on everything and I guess this is no exception.
• Serrano or Iberico ham: These two aged hams are iconic Spanish products. They'll add protein and a salty bite.
• Croutons: I'm not using bread to thicken the soup here, so if you want some carbs on top for some crunch, go for it.
• Fresh herbs: If you're like me, you want more herbs on everything all the time. Parsley, cilantro, basil or tarragon would taste great.

More Spanish recipes

Try one of these easy traditional Spanish recipes.

• Got more tomatoes? Pan con Tomate is the easiest Spanish side dish ever, just rub fresh, ripe tomatoes on toasted bread.
• Garlic Shrimp (Gambas al Ajillo) is one of the simplest and tastiest Spanish tapas. Don't sleep on soaking up all that garlic oil with some crusty bread.
• Paprika Potato Chips are exactly what you need with an evening co*cktail or glass of vermouth.

Gazpacho is the best choice for an easy, refreshing, cold summer soup!

• No cooking whatsoever!!
• It's gluten free, dairy free, vegetarian and vegan!
• Almost no prep needed, just give the veggies a rough chop and blend.
• Raw vegetables at peak summer ripeness give the best, brightest flavor.
• The soup is served cold to cool you down on a hot day.

Recipe