Gazpacho is a classic Spanish cold soup made from ripe tomatoes, cucumbers, peppers, and bread, blended until smooth and served chilled. This garden-fresh version highlights the best of summer produce, creating a vibrant, refreshing bowl that’s perfect for hot days. It’s no-cook, incredibly simple, and the flavors only get better as it chills.
Ingredients
- 2 ½ lbs (1.1 kg) ripe tomatoes, cored and roughly chopped
- 1 English cucumber (about 12 oz / 340 g), peeled and roughly chopped
- 1 green bell pepper (about 8 oz / 225 g), seeded and roughly chopped
- 1 small red onion (about 4 oz / 115 g), roughly chopped
- 1 clove garlic, minced
- 2 cups (470 ml) tomato juice
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tablespoons (30 ml) sherry vinegar or red wine vinegar
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup (40 g) stale bread, crusts removed, torn into pieces (optional, for thicker texture)
Instructions
- Place the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a large bowl. If using bread, add it now. Toss to combine.
- Transfer the vegetables to a blender or food processor, working in batches if needed. Add the tomato juice, olive oil, vinegar, salt, and pepper.
- Blend on high until completely smooth, about 1–2 minutes. If the soup is too thick for your liking, add a little more tomato juice or cold water (1–2 tablespoons at a time) until it reaches the desired consistency.
- Taste and adjust seasoning with more salt, pepper, or vinegar. Remember that flavors will dull slightly when cold, so season a bit more assertively than you think you need.
- Pour the gazpacho into a large pitcher or bowl, cover, and refrigerate for at least 2 hours, or up to overnight. Chilling is essential for the flavors to meld.
- Before serving, stir well. Ladle into chilled bowls and drizzle each with a little extra-virgin olive oil. Garnish with diced cucumber, bell pepper, or croutons if desired.
Tips
- Use the ripest tomatoes you can find. The flavor of gazpacho relies entirely on tomato quality. If tomatoes are not in season, use canned whole San Marzano tomatoes (about 28 oz / 790 g) drained, and reduce the tomato juice to 1 cup (235 ml).
- Don’t skip the bread. It adds body and a silky texture. If you prefer a thinner soup, omit it, but the result will be more watery. For a gluten-free version, use a slice of gluten-free bread or a small boiled potato (about 3 oz / 85 g) as a thickener.
- Chill thoroughly. A warm gazpacho is a sad gazpacho. The soup needs at least 2 hours in the fridge to develop its flavor and achieve the proper cold temperature.
- Season right before serving. Cold dulls flavors, so taste again after chilling and add an extra pinch of salt or a splash of vinegar if needed.
Serving Suggestions
Serve gazpacho as a starter or light lunch, accompanied by crusty bread, a green salad, or grilled shrimp. For a heartier meal, top with chopped hard-boiled egg, diced avocado, or a swirl of crème fraîche. It also pairs beautifully with a crisp white wine like Albariño or a dry sherry.
Variations
- Watermelon Gazpacho: Replace half the tomatoes with 2 cups (300 g) cubed watermelon for a sweeter, extra-refreshing version.
- Spicy Gazpacho: Add 1 small jalapeño (seeded for less heat) or a pinch of cayenne pepper along with the other vegetables.
- Herbed Gazpacho: Stir in ¼ cup (10 g) fresh basil or mint leaves before blending for an aromatic twist.
- Andalusian-Style: Use only tomatoes, cucumber, pepper, garlic, bread, and olive oil—omit the tomato juice and use cold water instead, for a thicker, more rustic soup.
Storage and Reheating
Store gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This soup is meant to be served cold, so do not reheat it—if it’s too thick after chilling, thin it with a little cold water or tomato juice. You can also freeze gazpacho for up to 2 months; thaw overnight in the fridge, blend briefly to re-emulsify, and adjust seasoning before serving.
Frequently Asked Questions
Can I make gazpacho ahead of time? Yes, absolutely. In fact, it’s better made a day ahead. The flavors meld and deepen overnight. Just give it a good stir before serving.
Do I need to peel the tomatoes? No, but some people prefer a smoother texture. If you want to peel them, score an X on the bottom, blanch in boiling water for 30 seconds, then shock in ice water—the skins will slip right off. This step is optional and adds about 10 minutes to prep.
Can I use a food processor instead of a blender? Yes, but the texture will be slightly chunkier. If using a food processor, you may need to blend in batches and scrape down the sides frequently. For the smoothest result, a high-speed blender is best.
Is gazpacho gluten-free? Traditional recipes use bread, which contains gluten. To make it gluten-free, simply omit the bread or use a gluten-free bread substitute. The soup will be thinner but still delicious.
Why is my gazpacho bitter? Bitterness usually comes from the olive oil or the green parts of the cucumber. Use a mild, fruity olive oil and peel the cucumber completely, removing any white pith. Also, make sure your tomatoes are fully ripe—under-ripe tomatoes can be bitter.
Can I add other vegetables? Yes, you can add celery, carrots, or even a handful of spinach for extra nutrients. Just keep the base of tomatoes and cucumber dominant so the flavor stays balanced.
Related
- Baked Japanese Cheesecake Recipe (Cotton Soft)
- Beehive Japanese Cheesecake Recipe (Fluffy & Sweet)
- Best Japanese Cheesecake Melbourne: Top Picks
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).