Gazpacho is a classic Spanish chilled soup that celebrates the peak of summer produce in every spoonful. Made from ripe tomatoes, cucumber, bell pepper, onion, and garlic, it’s blended with olive oil and vinegar into a silky, refreshing purée. Served cold and garnished with fresh vegetables or herbs, gazpacho is both elegant and effortless—a hydrating, vitamin-rich dish that’s perfect as a starter or light main on warm days.
Why You’ll Love This Recipe
- No cooking required—ideal for hot weather or no-heat kitchens
- Packed with fresh vegetables, vitamins, and antioxidants
- Naturally vegan and gluten-free (omit bread or use GF alternative)
- Incredibly versatile and easy to customize
- A light, refreshing dish that tastes better the longer it chills
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ripe tomatoes, chopped
- Cucumber, peeled and chopped
- Red bell pepper, chopped
- Red onion, chopped
- Garlic cloves
- Olive oil
- Red wine vinegar
- Day-old bread, crust removed (optional, for thickness)
- Salt and black pepper
- Garnishes: chopped cherry tomatoes, cucumber, microgreens, olive oil
Directions
- In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, olive oil, red wine vinegar, and day-old bread (if using).
- Blend until smooth. For a velvety texture, strain the mixture through a fine mesh sieve into a bowl or container.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Stir well before serving. Pour into bowls or glasses and garnish with chopped cherry tomatoes, cucumber, microgreens, and a drizzle of olive oil.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Calories per Serving: Approximately 150 kcal
Variations
- Spicy Gazpacho: Add a small chili pepper or a dash of hot sauce to the blend
- Fruit-Infused: Include watermelon or strawberries for a sweet-savory contrast
- Green Gazpacho: Use green tomatoes, avocado, and fresh herbs for a different twist
- Creamy Texture: Blend in a few tablespoons of Greek yogurt or soaked cashews
- No Onion/Garlic: For a milder flavor, reduce or omit onion and garlic
Storage/Reheating
Storage:
- Store gazpacho in an airtight container in the refrigerator for up to 3 days. The flavor often improves with time.
Reheating:
- This dish is traditionally served cold and should not be reheated. Serve straight from the fridge or slightly chilled.
FAQs
Can I make gazpacho ahead of time?
Yes, gazpacho actually improves in flavor after resting in the refrigerator for a few hours or overnight.
Do I need to peel the tomatoes?
Not necessarily. Blending and straining will create a smooth texture. However, for ultra-smooth results, you can peel them before blending.
Can I skip the bread?
Yes. The bread is optional and used primarily for added body. Omit for a lighter, gluten-free version.
What kind of tomatoes are best for gazpacho?
Use ripe, juicy tomatoes like Roma, heirloom, or vine-ripened varieties for the best flavor.
Can I use a food processor instead of a blender?
Yes, a food processor works well, though the texture may be slightly chunkier unless strained.
How do I make gazpacho thicker?
Add more bread or reduce the amount of added water-rich ingredients like cucumber.
Can I freeze gazpacho?
It’s not recommended as freezing can change the texture and make it watery when thawed.
Is gazpacho served as a main dish or appetizer?
It is typically served as an appetizer but can be a refreshing light lunch or dinner.
What pairs well with gazpacho?
Serve with crusty bread, grilled cheese, shrimp skewers, or a simple salad for a complete meal.
How long can gazpacho sit out?
As it is a chilled dish, it should not sit at room temperature for more than 1–2 hours. Always serve cold.
Conclusion
Gazpacho is a light, wholesome dish that captures the essence of summer with every chilled spoonful. It’s easy to prepare, naturally nutritious, and adaptable to whatever fresh vegetables you have on hand. Whether you’re entertaining guests or simply cooling down on a warm day, this classic Spanish soup delivers both elegance and refreshment in a single bowl.
Print
Gazpacho
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Cool off with this classic Gazpacho recipe, a refreshing Spanish chilled tomato soup made with ripe summer vegetables, olive oil, and a splash of vinegar. Perfect for hot days, this easy no-cook dish is healthy, light, and packed with garden-fresh flavor. #gazpacho
Ingredients
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2 lbs ripe tomatoes, chopped
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1 cucumber, peeled and chopped
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1 red bell pepper, chopped
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1/2 red onion, chopped
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2 garlic cloves
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 slice day-old bread, crust removed (optional, for thickness)
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Salt and black pepper, to taste
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Chopped cherry tomatoes, cucumber, microgreens, and olive oil (for garnish)
Instructions
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In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and bread (if using).
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Blend until very smooth. For a silkier consistency, strain the soup through a fine mesh sieve.
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Season with salt and black pepper to taste.
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Chill the gazpacho for at least 2 hours before serving.
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Serve cold, garnished with chopped cherry tomatoes, cucumber, microgreens, and a drizzle of olive oil.
Notes
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Using very ripe, in-season tomatoes will give the best flavor.
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Bread helps thicken the soup, but you can skip it for a lighter version.
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For a spicier twist, add a small jalapeño or dash of hot sauce.
- Prep Time: 15 minutes
- chill time: 2 hours
- Category: Soup
- Method: Blending
- Cuisine: Spanish
