Gazpacho is a cold, blended soup from the Andalusia region of Spain, made from ripe tomatoes, cucumber, bell pepper, garlic, olive oil, and bread. It’s served chilled, making it a refreshing summer dish that requires no cooking. This version is thick, smooth, and full of bright, savory flavor, and it works because the ingredients are simply blended and chilled—no stove needed.
Ingredients
- 2 lb (900 g) ripe tomatoes, cored and roughly chopped
- 1 cucumber (about 8 oz / 225 g), peeled and roughly chopped
- 1 green bell pepper (about 6 oz / 170 g), seeded and roughly chopped
- 1 small garlic clove, minced (about 1 tsp)
- 2 cups (240 g) stale white bread, crusts removed, torn into pieces
- 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) salt, plus more to taste
- 1/2 tsp (2 g) ground cumin (optional)
- 1/2 cup (120 ml) cold water, plus more if needed
Instructions
- Place the chopped tomatoes, cucumber, bell pepper, garlic, and bread in a large bowl. Add the olive oil, vinegar, salt, and cumin if using. Stir to combine, then let the mixture sit at room temperature for 15 minutes so the bread softens.
- Transfer the mixture to a blender or food processor. Add the cold water and blend on high until completely smooth, about 2–3 minutes. If the soup is too thick, add more cold water, 1/4 cup (60 ml) at a time, until it reaches a pourable consistency.
- Taste and adjust seasoning with more salt or vinegar if needed. The soup should be well-seasoned and slightly tangy.
- Pour the gazpacho through a fine-mesh strainer if you want a silky texture, pressing with a spatula to extract as much liquid as possible. Discard the solids.
- Cover and refrigerate for at least 2 hours, or up to overnight, until thoroughly chilled. Gazpacho is best served very cold.
- Before serving, stir the soup well, as it will separate slightly. Ladle into bowls and drizzle with a little olive oil and a sprinkle of chopped cucumber or bell pepper if desired.
Tips
- Use ripe, in-season tomatoes: The flavor of gazpacho depends entirely on tomato quality. If tomatoes are not at their peak, add a teaspoon of sugar to balance acidity.
- Don’t skip the bread: The bread is what gives gazpacho its creamy body and thick texture. Stale bread works best, but fresh bread can be used—just reduce the water slightly.
- Chill thoroughly: Gazpacho needs at least 2 hours in the fridge to develop flavor and become properly cold. Overnight is even better.
- Adjust consistency: Some prefer a thinner soup, others thicker. Add water or extra olive oil to reach your desired texture.
Serving Suggestions
Serve gazpacho in chilled bowls or glasses as a starter or light lunch. Garnish with a drizzle of olive oil, a few chopped cucumber and bell pepper cubes, or a small spoonful of croutons. It pairs well with crusty bread, a simple green salad, or grilled shrimp for a heartier meal.
Variations
- Watermelon gazpacho: Replace half the tomatoes with seeded watermelon chunks for a sweeter, fruitier version.
- Spicy gazpacho: Add half a jalapeño or a pinch of cayenne pepper to the blender for heat.
- Herb gazpacho: Add a handful of fresh basil or mint leaves before blending for an aromatic twist.
- Green gazpacho: Use green tomatoes, tomatillos, or extra cucumber and omit the red bell pepper for a green version.
Storage and Reheating
Gazpacho keeps well in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it will separate. Do not freeze gazpacho, as the texture will become watery and grainy. This soup is served cold, so no reheating is needed—just take it out of the fridge, stir, and serve.
Frequently Asked Questions
Can I make gazpacho without bread? Yes, you can omit the bread for a lighter, thinner soup. The texture will be less creamy, but it will still taste good. You may want to add a little more olive oil or a peeled potato (boiled and cooled) to help thicken it.
Do I need to peel the tomatoes? No, blending and straining will remove the skins. If you don’t strain, the skins will leave small flecks, which is fine for a rustic version. To peel easily, score an X on the bottom and blanch in boiling water for 30 seconds, then shock in ice water.
What can I use instead of sherry vinegar? Red wine vinegar is the best substitute, but white wine vinegar or even lemon juice will work. The flavor will change slightly, but the tangy balance will remain.
Can I use canned tomatoes? Yes, in a pinch. Use high-quality whole peeled tomatoes and drain off some of the juice. The flavor will be less fresh, but still acceptable.
Why is my gazpacho bitter? Bitterness usually comes from the olive oil or the garlic. Use a mild extra-virgin olive oil and remove the green germ from the garlic clove if it’s large.
Can I serve gazpacho warm? No, gazpacho is meant to be served cold. If it warms up, it loses its refreshing quality and the flavors become muted. Keep it chilled until serving.
Related
- Crispy Roast Parsnips with Parmesan Cheese
- Regal Madeira Cake: Classic British Loaf Recipe
- Japanese Cheesecake Recipe: Cotton Soft & Fluffy
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).