Classic Spanish gazpacho is cold, silky, and red all the way through: ripe tomatoes, cucumber, and soaked day-old bread blended with olive oil and sherry vinegar. There's no cooking — 15 minutes of prep and a thorough chill. This is the soup that gets Spain through August, and it will do the same for you.
Is there anything more refreshing than a chilled, vibrant soup on a scorching summer day? Gazpacho is my absolute go-to for a no-cook meal that’s bursting with the flavors of a sun-ripened garden. This classic Spanish recipe is beautifully simple, relying on the quality of its fresh ingredients to truly shine. It’s a taste of sunshine in a bowl! While this recipe delivers the authentic, tomato-forward gazpacho you crave, it’s also the perfect canvas for your own culinary creativity. Let’s blend up the perfect summer escape!
Ingredients
• 2 lbs / 900g (31.7 oz) ripe tomatoes, roughly chopped
• 1 medium cucumber, peeled and diced
• 2-3 slices day-old bread, crusts removed and torn
• 1/4 cup / 60ml extra virgin olive oil, plus more for garnish
• 2 tbsp / 30ml sherry vinegar or red wine vinegar
• 1-2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
Instructions
1. Combine the chopped tomatoes, cucumber, torn bread, olive oil, vinegar, and garlic with 1 cup (240 ml) of cold water in a high-speed blender.
2. Blend on high speed until the mixture is completely smooth and creamy. If the gazpacho seems too thick, add a little more cold water until you reach your desired consistency.
3. Taste the soup and season generously with salt and freshly ground black pepper as needed. Adjust the vinegar if you’d like more tang.
4. Serve immediately for a fresh, vibrant soup, or for best results, chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with a final drizzle of extra virgin olive oil before serving.
Nutritional Information
• Serving Size: 1 of 4 servings
• Calories: 250 kcal
• Protein: 5g
• Carbohydrates: 20g
• Fat: 18g
• Fiber: 5g
Pro Tips
• For the absolute best flavor, use the ripest, in-season tomatoes you can find, like Roma or heirloom varieties.
• Don’t skip the day-old bread! It’s the traditional secret to thickening the soup and giving it a silky, creamy texture.
• For a spicy kick, add half a seeded jalapeño or serrano chile to the blender with the other .
• Let the gazpacho chill for at least an hour before serving. This rest period allows all the fresh, vibrant flavors to meld together beautifully.
FAQ
Q: Is this gazpacho recipe vegan
A: Yes, this classic gazpacho recipe is 100% vegan as written. It uses only plant-based ingredients like fresh vegetables, bread, olive oil, and vinegar, making it a perfect choice for a vegan diet.
Q: How can I make this gazpacho gluten-free
A: To make a delicious gluten-free version, simply omit the day-old bread or use your favorite gluten-free bread. For a creamy texture without bread, you can blend in a handful of raw, soaked cashews or a tablespoon of almond flour.
Q: Can I add more protein to this vegetarian gazpacho
A: Absolutely! To boost the protein, blend in a 1/4 cup (960 ml) of soft tofu or a handful of soaked almonds. Serving it topped with toasted chickpeas or hemp seeds is also a great way to add protein and a satisfying crunch.
Q: How long does this vegetarian gazpacho last in the fridge
A: This gazpacho stores wonderfully. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. Give it a good stir before serving as some natural separation may occur.
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Classic Spanish Gazpacho
Ingredients
Method
- Combine the chopped tomatoes, cucumber, torn bread, olive oil, vinegar, and garlic with 1 cup (240 ml) of cold water in a high-speed blender.
- Blend on high speed until the mixture is completely smooth and creamy. If the gazpacho seems too thick, add a little more cold water until you reach your desired consistency.
- Taste the soup and season generously with salt and freshly ground black pepper as needed.
- Adjust the vinegar if you'd like more tang.
- Serve immediately for a fresh, vibrant soup, or for best results, chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Garnish with a final drizzle of extra virgin olive oil before serving.
- Don't skip the day-old bread! It's the traditional secret to thickening the soup and giving it a silky, creamy texture.
- Let the gazpacho chill for at least an hour before serving. This rest period allows all the fresh, vibrant flavors to meld together beautifully.
