There’s nothing quite as refreshing as a chilled bowl of vibrant Gazpacho on a sunny day. This beloved Spanish classic features juicy tomatoes, crisp cucumber, and just the right touch of zesty vinegar—each spoonful tastes like a celebration of summer’s best produce!
Why You’ll Love This Recipe
- Ultra-Refreshing: Every spoonful of Gazpacho is crisp, cool, and bursting with garden-fresh flavor.
- Ridiculously Simple: No cooking required—just a bit of chopping, blending, and a patient marination for big rewards.
- Easily Customizable: Use whatever veggies you have on hand or adjust to your personal taste and dietary needs.
- Meal Prep Friendly: Gazpacho stores beautifully and actually gets even better the next day.
Ingredients You’ll Need
This Gazpacho is all about letting simple, honest ingredients shine. From ripe tomatoes (the star!) to a drizzle of rich olive oil, every item on the list is essential for achieving those brightly layered flavors and silky-yet-satisfying texture.
- Ripe Tomatoes: Use the juiciest, sweetest tomatoes you can find—summer is the best time, but any flavorful variety works.
- Cucumber: Peeled and diced, the cucumber brings cooling crunch and lightness to the soup.
- Red Bell Pepper (Capsicum): Choose one for its natural sweetness and vibrant color, which gives the Gazpacho a signature hue.
- Garlic Cloves: Just two, finely chopped, for subtle warmth and savory depth.
- Red Onion: Provides a sharp zingy edge—measure carefully for perfect balance!
- Extra Virgin Olive Oil: Essential for that silky finish and rich Mediterranean aroma.
- Sherry Vinegar: Offers a tangy, slightly oaky lift. Sub with white wine or champagne vinegar if needed.
- Salt & Black Pepper: Don’t skimp—the seasoning helps all the fresh flavors shine through.
- Crusty Bread: For serving, perfect for dunking or soaking up every last drop.
- Extra Cucumbers: Optional garnish for a little extra crunch and coolness.
Variations
Gazpacho is wonderfully flexible, so don’t be afraid to play with the ingredients to make it uniquely yours. Whether you’re working with what’s in your fridge or catering to different preferences, these swaps and twists deliver delicious results.
- Chunky-Style: Simply pulse the soup less in your blender or food processor for a more rustic, satisfyingly textured finish.
- Fruit Gazpacho: For a sweet-savory spin, add a handful of diced watermelon or strawberries.
- Spicy Kick: Toss in a bit of jalapeño or a pinch of cayenne pepper if you crave some heat.
- Vegan Bread Thickener: Blend a slice of day-old bread into the soup for a heartier, traditional Andalusian texture.
How to Make Gazpacho
Step 1: Marinate the Veggies
In a large bowl, toss together all your gazpacho ingredients—the tomatoes, cucumber, red bell pepper, garlic, red onion, olive oil, vinegar, salt, and pepper—so everything is evenly coated. Cover and slide into the fridge for at least 3 hours, though overnight is even better. This little patience game lets the flavors mingle and deepens the soup’s complexity.
Step 2: Blend to Perfection
When you’re ready for Gazpacho magic, transfer everything into a blender (or use an immersion blender in a tall jug). Blitz on high until it’s as smooth or as chunky as your heart desires! For an ultra-silky result, pass it through a fine mesh strainer—but don’t be afraid to stop a little early for a bit of rustic charm.
Step 3: Rest and Serve
Pour your blended Gazpacho into a large bowl and let it rest for about 15 minutes (this lets any blender-induced bubbles calm down). Give it a gentle stir, then ladle into bowls. Garnish with extra diced cucumber and a swirl of olive oil if you like, and don’t forget to serve with thick slices of crusty bread!
Pro Tips for Making Gazpacho
- Marinate for Deeper Flavor: Letting the veggies rest together (ideally overnight) transforms good Gazpacho into an absolute flavor bomb.
- Choose the Freshest Tomatoes: Your soup is only as good as your tomatoes—seek out the ripest, most fragrant ones you can find for a sweeter, more complex taste.
- Don’t Over-Blend: If you crave a traditional texture, pulse just until mostly smooth so you can enjoy little flecks of veggies in every bite.
- Temperature Matters: Serve your Gazpacho refreshingly cool but not ice-cold—let it come up from fridge temp for 10 minutes for the brightest flavor release.
How to Serve Gazpacho
Garnishes
The right garnish transforms Gazpacho into pure art! Try a sprinkle of finely diced cucumber, a drizzle of golden olive oil, or even a scattering of fresh herbs like chives or parsley for a pop of color and freshness.
Side Dishes
Pair your bowl with hunks of crusty bread for dipping, or serve alongside Spanish tortilla, grilled shrimp, or a simple cheese plate—Gazpacho’s cool acidity balances out richer tapas beautifully.
Creative Ways to Present
Impress guests by serving Gazpacho in chilled glasses as an appetizer “shot,” ladling into individual jars for a picnic, or pouring over ice in a coupe and topping with a skewer of garnishes for a festive summer starter.
Make Ahead and Storage
Storing Leftovers
Pop any extra Gazpacho into a tightly sealed container and refrigerate; it’ll keep beautifully for up to two days. In fact, the flavors often deepen overnight, so tomorrow’s lunch might be even better!
Freezing
If you end up with more Gazpacho than you can eat, go ahead and freeze it! Use an airtight container, leaving a little space for expansion, and thaw in the fridge overnight before stirring well. While the texture may shift a touch, it’s still perfect for sauces or a second blend.
Reheating
No reheating needed—Gazpacho is meant to be enjoyed chilled! Just pull from the fridge, stir, and let sit for a few minutes to take off the chill if it’s too cold. If you prefer, room temp is also traditional in some Spanish regions.
FAQs
-
Can I make Gazpacho without a blender?
Absolutely! You can use a food processor for a chunkier texture, or even finely chop everything by hand for a super rustic version. The soup will be more textured, but just as delicious and refreshing.
-
What kind of tomatoes are best for Gazpacho?
Look for ripe, sweet tomatoes—Roma, heirloom, or beefsteak varieties are all excellent. The most important factor is flavor; watery, pale tomatoes simply won’t give the same summery taste.
-
How long should Gazpacho marinate?
Ideally, let your chopped veggies marinate for 12 to 24 hours for a blend that truly sings. If you’re short on time, a minimum of 3 hours will still produce a tasty, flavorful soup.
-
Are there traditional toppings for Gazpacho?
Classic Spanish Gazpacho is often topped with diced cucumber, bell pepper, or onion, a swirl of olive oil, and sometimes even a few crisp croutons. Feel free to get creative with your favorite herbs or seeds!
Final Thoughts
If you’re searching for a recipe that captures sunshine in a bowl, give this Gazpacho a try! It’s one of those dishes that’s as delightful to make as it is to eat, and I hope it becomes a staple for you, too—especially as the weather warms up. Enjoy every cool, zesty spoonful!
Print
Gazpacho Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Gazpacho recipe is a refreshing, chilled soup perfect for warm weather. Made with ripe tomatoes, cucumber, red bell pepper, and a blend of flavorful seasonings, it’s a delightful dish to enjoy as a starter or light meal.
Ingredients
Gazpacho:
- 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
- 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
- 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
- 2 garlic cloves, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup extra virgin olive oil, + extra for serving
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Serving:
- Crusty bread
- Cucumber, cut into small cubes (optional)
Instructions
- Marinate – Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours.
- Blitz – Transfer everything into a blender and blitz on high until smooth.
- Serve – Pour into a bowl. Rest for 15 minutes to let the bubbles subside. Stir, then ladle into bowls.
- Garnish – Top with diced cucumber, if using, and a swish of olive oil. Serve with crusty bread!
Notes
- Red onion – I know it’s unusual to see red onion listed using a cup measure. But it makes a difference here. Too much = too onion-y. Too little, and it’s missing zing. Chop and measure!
- Smooth vs slightly grainy (my preference) – If you make it completely smooth, I find it makes it seem more like a cold drink rather than a soup as a meal. I actually like it with a bit of texture in the finished dish.
- Marinating – If you don’t have time, make this anyway with an extra 2 tbsp of olive oil to compensate! But be sure to chill the finished soup before serving because it’s best served cold. Not fridge-ice-cold, not at room temperature. Somewhere in between.
- Leftovers will keep overnight. Beyond this, I’d freeze then just add to tomato-based cooked sauces, though a reader suggests that if you blend it again it will resurrect it. Interested to hear if you try this!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
