Gazpacho is a vibrant, chilled Spanish soup made from blended raw tomatoes, cucumber, bell pepper, garlic, and olive oil. It’s the ultimate no-cook summer meal—refreshing, hydrating, and packed with bright, savory flavor. This easy version skips the traditional bread for a lighter, smoother texture and uses everyday ingredients you likely already have.
Ingredients
- 2 lb (900 g) ripe tomatoes, cored and roughly chopped
- 1 English cucumber (about 12 oz / 340 g), peeled and chopped
- 1 green bell pepper (about 6 oz / 170 g), seeded and chopped
- 1/2 small red onion (about 2 oz / 60 g), chopped
- 1 garlic clove, minced
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) ground cumin (optional)
- Freshly ground black pepper, to taste
- Cold water, if needed to thin
Instructions
- Place the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a large blender or food processor. Work in batches if needed.
- Add the olive oil, vinegar, salt, and cumin (if using). Blend on high until completely smooth, about 1–2 minutes. If the mixture is too thick, add 2–3 tablespoons (30–45 ml) of cold water to help it blend.
- Taste and adjust seasoning with more salt and black pepper. Remember that chilling dulls flavors, so it should be slightly more seasoned than you want the final result.
- Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or up to overnight, until thoroughly chilled.
- Before serving, stir well. If it has thickened too much, thin with a little cold water or extra olive oil.
- Ladle into bowls and drizzle with olive oil. Serve with optional garnishes like diced cucumber, croutons, or a few drops of hot sauce.
Tips
- Use ripe, flavorful tomatoes: The quality of the tomatoes makes or breaks gazpacho. Choose heavy, fragrant ones—Roma or vine-ripened work well. If tomatoes are out of season, add 1 teaspoon (5 ml) of tomato paste to boost flavor.
- Chill thoroughly: Gazpacho needs at least 2 hours in the fridge to let the flavors meld. For best results, make it a day ahead. If you’re short on time, blend with a handful of ice cubes instead of water.
- Don’t skip the vinegar: Sherry vinegar adds a distinctive nutty tang that elevates the soup. Red wine vinegar is a fine substitute, but avoid balsamic—it’s too sweet and dark.
- Adjust texture: Some prefer a rustic, slightly chunky gazpacho. If that’s you, blend only half the mixture, then stir in the rest. For a silky smooth soup, push the blended mixture through a fine-mesh strainer.
Serving Suggestions
Serve gazpacho in chilled bowls or glasses for a refreshing starter or light lunch. Top with a swirl of olive oil, diced cucumber, red onion, or crispy croutons. It pairs beautifully with a simple green salad, grilled shrimp, or a crusty baguette. For a summer party, pour it into small glasses as an elegant appetizer.
Variations
- Watermelon gazpacho: Replace half the tomatoes with 2 cups (300 g) of cubed watermelon for a subtly sweet, extra-refreshing version.
- Spicy gazpacho: Add 1/2 a seeded jalapeño or serrano pepper to the blender for a gentle heat. Adjust to taste.
- Herbed gazpacho: Stir in 1/4 cup (15 g) of fresh basil or cilantro before blending for a fragrant twist.
- Andalusian style: Add 1 slice of stale white bread (about 2 oz / 60 g), soaked in water and squeezed, to the blender. This traditional version is creamier and slightly thicker.
Storage and Reheating
Gazpacho is best served cold, so there’s no need to reheat it. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the soup may thicken—stir in a little cold water or olive oil before serving. Do not freeze gazpacho, as the texture of the raw vegetables will become watery and mushy when thawed.
Frequently Asked Questions
Can I make gazpacho without a blender?
Yes. Finely chop all the vegetables and mash them with a fork or potato masher, then whisk in the oil and vinegar. The texture will be chunkier, more like a salsa, but still delicious.
Do I need to peel the tomatoes?
No, the blender purees the skins completely. If you prefer a smoother texture, you can blanch the tomatoes in boiling water for 30 seconds, then transfer to ice water and slip the skins off before blending.
Is gazpacho served hot or cold?
Always cold. Gazpacho is meant to be a refreshing summer soup. Serve it straight from the fridge, and if you’re outdoors on a hot day, keep the bowl over a larger bowl of ice.
Can I use canned tomatoes?
Yes, in a pinch. Use a 28-oz (800 g) can of whole peeled tomatoes, drained. The flavor won’t be as bright as fresh, but it will still be good. Add an extra teaspoon of vinegar to brighten it up.
Why is my gazpacho bitter?
Bitterness usually comes from the garlic or the olive oil. If you used a very strong garlic clove or a peppery olive oil, balance it with a pinch of sugar or a bit more salt and vinegar.
Can I make gazpacho ahead of time?
Absolutely. In fact, it’s better made a day ahead. Store it covered in the fridge for up to 3 days. Just stir well before serving.
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