This easy gazpacho recipe is made with ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and sherry vinegar. Everything goes straight into the blender, so there is no cooking and very little cleanup. Exactly what I want when tomatoes are good and turning on the stove sounds terrible.
The most important part is using ripe, flavorful tomatoes. Gazpacho is basically a fresh tomato soup, so bland tomatoes have nowhere to hide. Good extra-virgin olive oil and a splash of vinegar make a huge difference too.
Serve this Spanish cold tomato soup as a light lunch, an appetizer, or part of a bigger tapas spread. Just make sure you give it enough time to chill. Gazpacho should be really cold.
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Why You’ll Love This Recipe
- No cooking: Chop everything, blend it, and put it in the refrigerator. That’s it.
- Really fresh: Tomatoes, cucumber, bell pepper, and onion give the soup plenty of fresh summer flavor.
- Easy to make ahead: Gazpacho actually tastes better after it sits for a few hours.
- Naturally vegan and gluten-free: This version is made without bread or dairy.
- Good for entertaining: Make it before anyone arrives and serve it straight from the refrigerator.
What Is Gazpacho?
Gazpacho is a cold Spanish soup traditionally made with tomatoes, peppers, cucumber, garlic, olive oil, and vinegar. It comes from Andalusia in southern Spain, where eating a cold soup in the middle of summer makes complete sense.
Some versions include bread to thicken the soup, while others leave it out. This is a simple gazpacho without bread, so it stays light and lets the fresh vegetables do most of the work.
Gazpacho is usually blended smooth and served very cold. You can pour it into bowls, small glasses, or cups if you are serving it as an appetizer.
Easy Gazpacho Recipe Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Tomatoes: Use the ripest tomatoes you can find. Tomatoes on the vine, Roma tomatoes, or beefsteak tomatoes all work. If they smell like absolutely nothing, they will probably taste like absolutely nothing too.
- Cucumber: Peel the cucumber before blending for a smoother texture. If you use an English or Persian cucumber with thin skin, you can leave some or all of the peel on.
- Bell pepper: Red bell pepper makes the gazpacho slightly sweeter, while green bell pepper gives it a more savory, traditional flavor. Either one works.
- White onion: White onion adds sharpness without taking over the soup. Yellow onion or red onion will also work, but start with a little less and add more after tasting.
- Garlic: One clove is enough here. Remove the inner green germ if it is visible, especially if the garlic is older, since it can taste bitter when eaten raw.
- Extra-virgin olive oil: Use a good olive oil that you actually like. It gives the gazpacho body and helps create that smooth, creamy texture without adding cream.
- Sherry vinegar: Sherry vinegar gives this soup the acidity it needs and keeps the tomatoes from tasting flat. Red wine vinegar is my first substitute.
- Salt: Add salt gradually, then taste the soup again once it is cold. Cold foods often need a little more seasoning.
- Cold water: This is only necessary if the gazpacho is thicker than you want it.
See recipe card for quantities.
How to Make Easy Gazpacho
Step 1: Prepare the vegetables
Wash and dry all of the vegetables. Quarter the tomatoes, peel and chop the cucumber, chop the onion, and remove the stem and seeds from the bell pepper.
Peel the garlic and remove the inner germ if there is one.
Add the tomatoes, cucumber, bell pepper, onion, garlic, and sherry vinegar to a blender.
Blend on high until completely smooth. Depending on the size of your blender, you may need to work in two batches. Turn the blender to low and slowly pour in the olive oil. Continue blending until the soup looks smooth, creamy, and completely combined.
Blending in the oil gradually helps it emulsify into the vegetables instead of floating on top.
Add salt to taste. If the gazpacho is too thick, blend in cold water one tablespoon at a time until it reaches the consistency you want.
Taste and add another splash of sherry vinegar if the tomatoes need more acidity.
Transfer the gazpacho to a covered container and refrigerate it for at least two hours. Four hours is even better.
Stir before serving, then garnish with diced cucumber and bell pepper. I also like a small drizzle of extra-virgin olive oil on top because obviously.
Top Tip
Make the gazpacho before you think you need it. It needs at least two hours in the refrigerator, but the flavor is even better after four hours or overnight.
Do not try to rush it with a few ice cubes. They will dilute the soup, and it still will not be properly chilled.
Equipment
A high-speed blender gives this cold tomato soup the smoothest, creamiest texture. A regular blender works too; just let it run a little longer.
If you prefer an extra-smooth gazpacho, pour it through a fine-mesh strainer after blending. I usually skip this because I like a little texture, but it is a good option if you want a more polished first course.
Substitutions
- Sherry vinegar: Red wine vinegar is the best substitute. White wine vinegar also works, although its flavor is a little sharper.
- White onion: Use yellow or red onion, but start with a smaller amount. Raw onion can get aggressive very quickly.
- Red bell pepper: Green, yellow, or orange bell pepper will work. Green pepper gives the soup a less sweet, more savory flavor.
- Fresh tomatoes: Fresh ripe tomatoes are the point of this recipe. I would not replace them with canned tomatoes unless tomatoes are completely out of season.
- Cucumber: English, Persian, or standard cucumbers all work. Peel thick-skinned cucumbers and scoop out any large, watery seeds.
Gazpacho Variations
- Make it spicy: Blend in half of a jalapeño or a small piece of serrano pepper. Remove the seeds for less heat.
- Add fresh herbs: A small handful of basil, cilantro, or parsley adds a fresh herbal flavor. Do not add too much or it will overpower the tomatoes.
- Make it creamier: Blend in half of a ripe avocado. The gazpacho will be thicker and should be eaten the same day.
- Add more crunch: Top each bowl with diced cucumber, bell pepper, red onion, croutons, or toasted almonds.
- Add a smoky flavor: Use a roasted red pepper instead of a raw bell pepper. This is not traditional, but it is really good.
What to Serve with Gazpacho
Gazpacho can be served in small cups as an appetizer or in bowls for a light lunch. For a Spanish-inspired meal, pair it with my Spanish Tortilla, Pan con Tomate, or Spanish Garlic Shrimp.
If you are fully committed to using every good summer tomato you can find, serve it with my Avocado Tomato Salad. The Watermelon Feta Basil Salad is another really refreshing side for a hot day.
Make Ahead
Gazpacho is one of those recipes that should be made ahead. Prepare it up to 24 hours before serving and keep it covered in the refrigerator.
Store the diced cucumber and bell pepper toppings separately so they stay crisp. Add them right before serving.
If you want to save a handwritten copy for your kitchen, my Cilantro Parsley Recipe Card Box Set is made for exactly that—the recipes you actually want to make again.
How to Store Gazpacho
Store leftover gazpacho in an airtight container in the refrigerator for up to four days. Stir or briefly blend it before serving because some separation is normal.
Gazpacho can be frozen for up to three months, although the texture may change slightly once thawed. Freeze it without the garnishes, thaw it overnight in the refrigerator, and blend it again before serving.
Do not reheat it. This is a cold tomato soup, and cold is the whole idea.
Frequently Asked Questions About Gazpacho
Do you have to peel tomatoes for gazpacho?
No. A good blender will break down the tomato skins. If you want an extremely smooth texture, strain the soup after blending instead of peeling every tomato.
Can I make gazpacho without bread?
Yes. This recipe does not contain bread, so it is naturally gluten-free and has a lighter texture. The olive oil still makes it smooth and creamy.
What are the best tomatoes for gazpacho?
The best tomatoes are ripe, juicy, in-season tomatoes. Roma, beefsteak, and tomatoes on the vine all work. Flavor matters more than the specific variety.
Why does my gazpacho taste bland?
It probably needs more salt or acid. Add another pinch of salt and a small splash of sherry vinegar, blend, and taste again. Also make sure the soup is properly chilled before making the final adjustment.
How long does gazpacho need to chill?
Chill it for at least two hours. Four hours or overnight is better because the soup gets colder and the flavors have more time to come together.
Is gazpacho served as a drink or a soup?
It can be either. Serve it in bowls with garnishes for a light meal or pour it into small glasses for an appetizer.
Easy Gazpacho Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This easy gazpacho recipe blends ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and sherry vinegar into a refreshing Spanish cold soup.
Ingredients
- 6 ripe tomatoes, quartered
- ½ cucumber, peeled and roughly chopped
- 1 garlic clove, peeled, with the inner germ removed
- ½ white onion, roughly chopped
- 1 red or green bell pepper, seeded and roughly chopped
- 1–2 tablespoons sherry vinegar
- ¼ cup high-quality extra-virgin olive oil
- Salt, to taste
- Cold water, as needed
For serving:
- Diced cucumber
- Diced bell pepper
- Extra-virgin olive oil, optional
Instructions
- Add the tomatoes, cucumber, garlic, onion, bell pepper, and one tablespoon of sherry vinegar to a blender. Blend on high until completely smooth.
- Reduce the blender speed to low. Slowly stream in the olive oil and continue blending until the soup is creamy and well combined.
- Add salt to taste. If the gazpacho is too thick, blend in cold water one tablespoon at a time. Taste and add the remaining sherry vinegar if needed.
- Transfer to a covered container and refrigerate for at least two hours.
- Stir well before serving. Garnish with diced cucumber, diced bell pepper, and an extra drizzle of olive oil, if desired.
Notes
- Use ripe, flavorful tomatoes for the best result.
- The gazpacho tastes even better after chilling for four hours or overnight.
- Store it in an airtight container in the refrigerator for up to four days.
- If your blender is small, blend the vegetables in two batches and combine them before adding the olive oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 107.0
- Sugar: 1.1 g
- Sodium: 889.5 mg
- Fat: 7.4 g
- Saturated Fat: 1.0 g
- Carbohydrates: 10.6 g
- Fiber: 2.4 g
- Protein: 1.9 g
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