Cold Spanish Tomato Soup (Gazpacho) Recipe

Cold Spanish tomato soup, commonly known as gazpacho, is a chilled Andalusian blend of ripe tomatoes, cucumber, pepper, olive oil, and vinegar. It takes no cooking, and a couple of hours in the refrigerator lets the flavors settle into a refreshing, savory soup.

Ingredients

2 lb ripe tomatoes (900 g), cored and roughly chopped
1 medium cucumber (about 10 oz / 280 g), peeled if waxed and roughly chopped
1 medium red bell pepper (about 6 oz / 170 g), stemmed, seeded, and chopped
½ small yellow onion (about 2 oz / 55 g), roughly chopped
1 small garlic clove (about 3 g), peeled
2 oz day-old white bread (55 g), crust removed, for a fuller-bodied soup; optional
3 tbsp sherry vinegar (45 ml)
⅓ cup extra-virgin olive oil (80 ml)
1 tsp fine sea salt (5 g), plus more to taste
½ cup cold water (120 ml), plus more as needed
¼ tsp freshly ground black pepper (about 0.5 g), plus more to taste

Instructions

Prepare the vegetables. Rinse and dry the tomatoes, cucumber, and pepper. Core the tomatoes, remove the pepper seeds and white ribs, and chop the vegetables and onion into pieces small enough for your blender. If the cucumber has a thick or waxy skin, peel it; tender unwaxed skin can stay on. Keep the garlic clove whole for now so you can control its strength.
Load the blender. Add the tomatoes, cucumber, pepper, onion, garlic, bread if using, vinegar, salt, pepper, and cold water to a blender. If your blender is small, work in batches and combine the batches in a large bowl afterward. The tomatoes release liquid as they blend, so there is no need to add extra water at the start.
Blend until smooth. Blend for about 1 to 2 minutes, pausing to scrape down the sides if needed. With the motor running on low, pour in the olive oil in a steady stream, then blend briefly to bring the soup together. If the mixture is thicker than you like, add cold water a tablespoon at a time. Avoid adding a large amount at once; a little liquid can make a noticeable difference.
Taste and adjust. Check the soup for salt, acidity, and garlic. Add salt in small pinches if the tomatoes taste flat, or another teaspoon of vinegar if the soup seems too sweet or dull. Blend briefly after each adjustment. If it tastes sharp, give it time to chill before adding more seasoning, since cold temperatures can soften how strongly flavors come through.
Chill before serving. Transfer the soup to a covered container and refrigerate for at least 2 hours. Stir it well before serving, since a little separation is normal. Taste once more while cold and adjust the salt, vinegar, or water if necessary. Serve cold, not straight from the blender while still warm from blending.

Tips

Start with ripe, flavorful tomatoes. Since the soup is not cooked, the tomatoes provide most of its character. Choose ripe tomatoes that smell fragrant and give slightly when pressed. If the tomatoes are watery and mild, use less added water and be prepared to adjust the salt and vinegar after chilling.
Balance the garlic and vinegar gradually. Garlic can grow more prominent as the soup sits, and vinegar varies in sharpness by brand and type. Begin with the amounts listed, chill the soup, and then decide whether it needs more. Adding extra ingredients before tasting the finished cold soup can make the final balance harder to control.
Use bread for body, not as a requirement. Day-old white bread blends into the soup and gives it a more substantial, creamy texture. Fresh bread can also work, but use a little less water if the mixture becomes loose. For a gluten-free version, omit the bread; the soup will be lighter and more directly tomato-forward.
Blend safely and avoid overfilling. Follow your blender’s maximum-fill line and process in batches if needed. Hot liquids are not an issue here, but a full blender of cold vegetables can still be difficult to blend evenly. Let the ingredients settle toward the blades between pulses rather than forcing them down while the blender is running.

Serving Suggestions

Serve gazpacho in chilled bowls or small glasses as a first course. For a simple garnish, finely dice cucumber, tomato, and red pepper, then add a little to each portion. Croutons add crunch, while a small drizzle of olive oil gives the surface a savory finish. Keep garnishes separate until serving so they stay crisp rather than soaking up the soup.

For a fuller lunch, serve it with crusty bread, a cheese sandwich, or a plate of olives and sliced cheese. It also works well as a light starter before grilled vegetables, fish, or chicken. If serving it buffet-style, set the covered bowl over ice and bring out small portions at a time; return the main container to the refrigerator rather than leaving it at room temperature for an extended period.

Variations

Without bread: Leave out the bread for a lighter, gluten-free soup. Blend the vegetables thoroughly and start with a little less water, adding more only if needed. The result will be thinner and less creamy, but the tomato and vegetable flavors will be clear.

With another vinegar: Sherry vinegar is traditional in many Spanish-style gazpacho recipes, but it may be hard to find. Red wine vinegar is a practical substitute with a somewhat fruitier, more assertive edge; use the same amount to begin, then adjust to taste. Cider vinegar can work too, though it brings a sweeter, less distinctly savory note.

Extra-smooth: Blend the soup thoroughly, then pass it through a fine-mesh strainer if you prefer a very smooth texture. Press gently with a spoon, but do not force every bit of pulp and skin through. Straining removes some body and reduces the yield slightly, so you may want to make a little extra or serve smaller portions.

More vegetable-forward: Increase the cucumber by about ½ cup (75 g) or add a little more bell pepper, while keeping the tomato quantity substantial. These changes make the soup greener and less tomato-dense. Gazpacho has many regional and household versions, so small differences in vegetables, bread, and seasoning are normal; this recipe is one balanced, blender-friendly approach.

Storage and Reheating

Refrigerate the soup in a covered container within 2 hours of preparing it. Keep it at 40°F (4°C) or colder and use it within 3 to 4 days. Store diced garnishes separately and add them just before serving. Before serving leftovers, stir thoroughly and check the aroma and appearance; discard the soup if it has been left out too long or shows signs of spoilage.

Gazpacho is meant to be served cold, so reheating is usually unnecessary. If you intentionally warm a portion, heat it on the stove and bring leftovers to 165°F (74°C), then serve promptly. The texture may be less fresh-tasting once warmed. You can freeze the soup in airtight containers for about 2 to 3 months for best quality, leaving room for expansion; thaw it in the refrigerator and stir well because the oil and water may separate.

Frequently Asked Questions

Do I need to peel the tomatoes?
No. A high-speed blender usually breaks down tomato skin well enough for a pleasantly textured soup. If your blender leaves noticeable bits or you want a particularly smooth finish, strain the blended soup through a fine-mesh strainer. Peeling is optional and takes extra time.

Can I make gazpacho a day ahead?
Yes. Make it up to a day ahead, cover it, and refrigerate it. The flavors have time to mingle, and preparing it in advance makes serving easier. Stir and taste it before serving, since chilling can change how salt and acidity register. Add fresh garnishes only when you are ready to eat.

Why does my soup taste bland?
Cold temperatures can mute flavor, and tomatoes differ in sweetness and acidity. First stir the soup well and taste it cold. Add salt a pinch at a time, then consider a small splash of vinegar if it still needs brightness. If the soup is too watery, use less water next time or blend in another ripe tomato rather than relying on extra seasoning alone.

Can I make it without a blender?
A food processor can chop and combine the ingredients, though it may not make the soup as smooth as a blender. Work in batches, then strain if you prefer a finer texture. A hand blender can also work in a deep, sturdy container, but chop the vegetables fairly small and keep the blender head submerged to limit splashing.

Is gazpacho the same as salmorejo?
They are related chilled Spanish tomato soups, but they are not identical. Salmorejo is commonly thicker and more focused on tomato, bread, olive oil, and garlic, and it is often served with toppings such as chopped egg or cured ham. Gazpacho commonly includes cucumber and pepper and is often looser. Recipes for both vary by region and household.

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

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