Cold Spanish Soup (Gazpacho): A Fresh Tomato Recipe

Cold Spanish soup, usually called gazpacho, is a chilled Andalusian blend of ripe tomatoes, cucumber, pepper, olive oil, vinegar, and often bread. It needs no cooking, and its balance of fresh vegetables, gentle acidity, and creamy texture makes it refreshing as a starter or a light meal.

Ingredients

2½ lb ripe tomatoes (1.1 kg), cored and roughly chopped
1 medium cucumber (about 10 oz / 280 g), peeled if waxed and roughly chopped
1 medium green bell pepper (about 6 oz / 170 g), stemmed, seeded, and chopped
¼ small red or yellow onion (about 1 oz / 30 g), roughly chopped
1 small garlic clove (about ⅛ oz / 3 g), peeled
2 oz stale white bread (55 g), crusts removed and torn into pieces
2 tbsp sherry vinegar (30 ml)
⅓ cup extra-virgin olive oil (80 ml)
1 cup cold water (240 ml), plus up to ½ cup (120 ml) more to adjust
1 tsp fine salt (6 g), plus more to taste
⅛ tsp freshly ground black pepper (about 0.3 g)
For garnish: ½ cup finely diced cucumber (75 g)
For garnish: ½ cup finely diced tomato (90 g)
For serving: 2 tbsp extra-virgin olive oil (30 ml), optional

Instructions

Prepare the vegetables. Wash and dry the tomatoes, cucumber, and pepper. Core the tomatoes, remove the pepper’s seeds and white ribs, and roughly chop the vegetables so they fit in your blender. A little variation in chopping size is fine because everything will be blended. Set aside the small amounts of diced cucumber and tomato for garnish before chopping the rest.
Soften the bread. Put the torn bread in a small bowl and pour over about ½ cup (120 ml) of the measured cold water. Leave it for 5 minutes, until the pieces are soft. If your bread is very dry, press it gently into the water so it hydrates evenly. This step helps the bread blend smoothly rather than leaving dry flecks.
Blend the vegetables and seasonings. Add the tomatoes, cucumber, green pepper, onion, garlic, softened bread and its soaking water to a blender. Add the sherry vinegar, salt, and black pepper. Blend until the mixture looks evenly combined, stopping to scrape down the sides if needed. If your blender is small, work in batches and combine the batches in a large bowl afterward.
Emulsify with olive oil. With the blender running on low, pour in the ⅓ cup (80 ml) olive oil in a slow, steady stream. Blend for another 30 to 60 seconds, until the soup looks creamy and the oil is no longer sitting in droplets on the surface. Avoid running the blender continuously for several minutes; excessive blending can warm the soup and make it less fresh-tasting.
Adjust the texture and flavor. Taste a spoonful. For a thinner soup, blend in cold water a tablespoon or two at a time, up to the additional ½ cup (120 ml). Add salt or vinegar in small increments if the flavor seems flat or too sweet. The soup should taste bright but not sharply sour, with enough salt to bring out the ripe tomato flavor. Remember that chilling can soften the perception of seasoning, so it is fine if the room-temperature mixture tastes a little more assertive.
Chill thoroughly. Transfer the gazpacho to a covered container and refrigerate for 2 hours, or until cold throughout. This resting time also lets the bread, vegetables, vinegar, and olive oil settle into a more unified flavor. Do not leave the bowl on the counter to cool; put it in the refrigerator promptly.
Serve cold. Stir the soup well, since a little separation can happen as it stands. Taste once more and adjust the salt or vinegar if necessary. Ladle into chilled bowls or glasses, then top with the diced cucumber and tomato. Finish each serving with a small drizzle of the optional olive oil.

Tips

Choose ripe, flavorful tomatoes. Since the vegetables are not cooked, their freshness matters. Use tomatoes that smell fragrant and give slightly when pressed; pale or underripe ones can make the soup taste watery. If your tomatoes are especially juicy, start with less added water and thin the soup only after blending.
Use sherry vinegar if you can find it. It is a characteristic Spanish ingredient with a rounded, lightly nutty acidity. Red wine vinegar is a practical substitute, though it tastes a little sharper; start with 1½ tablespoons (22 ml), taste, and add more as needed. Avoid sweetened vinegar, which can throw off the balance.
Keep the garlic and onion restrained. Raw alliums can become more prominent as the soup sits. The small quantities here add savoriness without taking over. If your garlic clove is large or pungent, use half; you can always blend in a little more after tasting.
Blend in batches rather than crowding the blender. A full blender can leak or blend unevenly. Follow your appliance’s fill limit, and hold the lid securely with a folded towel while blending warm-at-room-temperature ingredients. The mixture is not hot, but splashes are still messy.

Serving Suggestions

Serve gazpacho very cold in small bowls as a first course, or pour it into glasses for a simple summer lunch. The diced cucumber and tomato garnish gives each smooth spoonful a fresh crunch; a drizzle of good olive oil adds aroma and a rounder finish. Keep any garnish separate until serving so it stays crisp rather than softening in the soup.

For a more substantial meal, pair a bowl with crusty bread, a cheese-and-olive plate, or a simple tortilla española. A small green salad or grilled vegetables also work well alongside it. If you are serving it as part of a larger meal, modest portions are useful because the soup is flavorful and filling despite being served cold. Set the bowl over ice for a buffet, but keep the serving period limited and return leftovers to the refrigerator promptly.

Variations

Silkier, sieved gazpacho: After blending, pass the soup through a fine-mesh sieve, pressing gently with a ladle. This removes tomato seeds and pepper or cucumber bits for a smoother, more polished texture. It also removes some of the body, so you may want to blend in a little less water or add a small piece of bread before sieving.

Without bread: Leave out the bread for a lighter, gluten-free version, and begin with only ½ cup (120 ml) of water. Blend the vegetables and oil until smooth, then add water as needed. The result will be less thick and creamy than the bread-based version. Check that the vinegar and any packaged garnish are suitable for the dietary needs of your guests.

Richer vegetable flavor: Replace the green pepper with an equal amount of ripe red bell pepper. It brings a sweeter, fruitier note and changes the soup’s color, but the result is still a fresh tomato gazpacho. You can also use a little more cucumber for a cooler, milder flavor; keep the tomato quantity generous so it remains the main ingredient.

Make the garnish your own: Finely chopped pepper, croutons, or a few minced herbs can join the diced cucumber and tomato. These toppings are serving options rather than part of the blended base. Add them just before eating, and keep the amount modest so the garnish complements rather than overwhelms the soup.

Storage and Reheating

Refrigerate the soup in a covered container within 2 hours of preparing it. Keep it at 40°F (4°C) or below and use it within 3 to 4 days. Store the garnish separately in a small covered container, ideally adding it only when you serve each portion. The soup may separate slightly during storage; stir or whisk it before serving, then taste and adjust the seasoning if it has mellowed.

Gazpacho is meant to be served cold, so reheating is not needed. Freezing is possible, but it can change the texture: cucumber and tomato may release water, and the emulsion can separate as it thaws. If you freeze it, leave room in a freezer-safe container for expansion and use it within about 2 to 3 months for best quality. Thaw it in the refrigerator, then blend or whisk until smooth and adjust the seasoning. Do not thaw it on the counter.

Frequently Asked Questions

Is gazpacho the same as tomato soup?
Gazpacho is a Spanish cold soup, most closely associated with Andalusia, made by blending uncooked vegetables and seasonings. It is different from the familiar hot, cooked tomato soup, though recipes vary by region and household. Some gazpachos include bread for body, while others leave it out or use different proportions of vegetables.

Do I need to peel the tomatoes?
No. A powerful blender usually breaks the tomato skin down well enough for a smooth home-style soup. If your blender leaves noticeable bits, or you want a particularly refined texture, sieve the finished gazpacho. Peeling every tomato is optional and adds preparation time without being necessary for this recipe.

Can I make it the day before?
Yes. Making it a day ahead gives the flavors time to meld, and the covered soup can be kept refrigerated within the 3-to-4-day storage window. Stir it before serving and check the seasoning, since cold temperatures and resting can make salt and acidity seem less pronounced. Prepare the diced garnish closer to serving so it stays fresh and crisp.

Why does my gazpacho taste bland?
Tomatoes that are underripe or out of season are a common cause, and cold food often needs careful seasoning. Add salt a small pinch at a time, then brighten the flavor with a little more vinegar if needed. If the soup is watery, use less added water next time or blend in a little more tomato and bread; avoid trying to fix a weak base with a large splash of vinegar.

Can I make gazpacho without a blender?
A blender gives the smoothest result, but a food processor can make a slightly more textured soup. Chop the vegetables finely, process them in batches, and combine everything before stirring in the oil. A stick blender can work in a deep, sturdy container, though it may take longer and leave a less uniform texture. Check that the container is large enough to prevent splashing.

What should I do if the soup is too thick or too sharp?
If it is too thick, blend in cold water a tablespoon at a time until it pours easily. If it tastes too sharp, add more ripe tomato or a small amount of water rather than extra oil alone, then taste again with a pinch of salt. If the garlic is the main harsh note, chilling the soup can soften it somewhat, but adding more tomato is the most direct way to rebalance it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).