Classic Spanish gazpacho is cold soup at its most elemental: ripe tomatoes, cucumber, green pepper, onion, garlic, and a slice of stale bread blended into liquid sunshine with olive oil and sherry vinegar. No cooking at all. It's air conditioning you can eat, and it takes twenty minutes.
When the summer sun is blazing, the last thing you want to do is turn on the stove. Enter the ultimate heat-beater: classic Spanish Gazpacho! This vibrant, chilled soup is a taste of an Andalusian summer in a bowl. It’s a celebration of peak-season produce—juicy tomatoes, crisp cucumbers, and sweet bell peppers—blended into a refreshingly tangy and savory purée. Forget the store-bought stuff; this authentic, no-cook recipe is incredibly easy and delivers a flavor explosion that will transport you straight to a sun-drenched Spanish patio. Ready to chill out?
Ingredients
• For the Gazpacho (Serves 6-8)
• 7 to 8 medium ripe tomatoes, about 2 lbs / 900g (31.7 oz)
• 2 medium cucumbers, about 1 lb / 450g
• 1 green bell pepper
• 1 small onion
• 2 to 3 cloves garlic
• 1½ slices stale French bread, about 2 oz / 60g
• 1½ cups / 360 ml (12.2 fl oz) cold water, plus more if needed
• 6 Tbs. / 90 ml (3 fl oz) extra-virgin olive oil
• 4 to 5 Tbs. / 60-75 ml (2.5 fl oz) sherry or red wine vinegar, to taste
• 3 tsp. / 15g (0.53 oz) salt, or to taste
• 2 tsp. / 4g (0.14 oz) sweet paprika
• 1 pinch ground cumin
• Freshly ground black pepper, to taste
• For the Garnish (Optional)
• Homemade or store-bought croutons
• Finely chopped onion
• Finely chopped red and green bell peppers
• Finely chopped cucumber
• Finely chopped tomato
Instructions
1. Prepare the vegetables. Roughly chop the tomatoes, cucumbers, bell pepper, and onion. Mince or press the garlic. Cube the stale bread.
2. Blend in batches. To avoid overloading your blender, combine a portion of the chopped vegetables, garlic, and bread with a little of the cold water. Blend on high until completely smooth. Pour the purée into a large bowl and repeat with the remaining .
3. Emulsify and season. Pour the olive oil and vinegar into the puréed soup. Add the salt, paprika, cumin, and a generous amount of black pepper. Whisk vigorously until the soup is creamy and well-combined.
4. Taste and chill. Adjust seasoning with more salt, vinegar, or pepper as needed. If the soup is too thick, whisk in a bit more cold water. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
5. Serve. Ladle the chilled gazpacho into bowls. Serve with a platter of the chopped garnishes on the side for everyone to top their own.
Nutritional Information
• (per serving)
• Calories: 185 kcal
• Fat: 14g
• Carbohydrates: 13g
• Protein: 3g
• Fiber: 4g
• Vitamin C: 95% DV
• Vitamin A: 30% DV
Pro Tips
• for Perfect Gazpacho
• Use the ripest, in-season tomatoes you can find. Heirloom or vine-ripened varieties will give your gazpacho the deepest, sweetest flavor.
• For an ultra-smooth, restaurant-quality gazpacho, pass the puréed soup through a fine-mesh sieve before chilling to remove any remaining skins or seeds.
• Use a quality Spanish sherry vinegar (vinagre de Jerez) for the most authentic and nuanced flavor. It adds a nutty complexity that red wine vinegar can’t quite match.
• Don’t skip the chilling time! This is crucial for the flavors to meld and develop. A minimum of two hours is good, but chilling it overnight is even better.
FAQ
Q: How can I make this gazpacho vegan or gluten-free
A: This recipe is easily adapted. To make it vegan, simply ensure the stale bread used is free from dairy or eggs. For a gluten-free version, substitute the French bread with your favorite gluten-free bread, or omit it entirely for a lighter, though slightly less creamy, soup.
Q: Can I add more plant-based protein to this gazpacho
A: Absolutely! To make this a more filling vegetarian meal, you can blend in a handful of raw, unsalted almonds for creaminess and protein. Alternatively, serve the gazpacho topped with toasted chickpeas, hemp seeds, or with a side of crusty bread and white bean dip.
Q: How long does this vegetarian gazpacho last in the fridge
A: Homemade gazpacho stores beautifully. Keep it in an airtight container in the refrigerator for up to 4-5 days. The flavors will actually deepen and improve by the second day, making it a perfect make-ahead option for vegetarian meal prep.
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Classic Spanish Gazpacho
Ingredients
Method
- Prepare the vegetables. Roughly chop the tomatoes, cucumbers, bell pepper, and onion.
- Mince or press the garlic. Cube the stale bread.
- Blend in batches. To avoid overloading your blender, combine a portion of the chopped vegetables, garlic, and bread with a little of the cold water.
- Blend on high until completely smooth.
- Pour the purée into a large bowl and repeat with the remaining .
- Emulsify and season.
- Pour the olive oil and vinegar into the puréed soup.
- Add the salt, paprika, cumin, and a generous amount of black pepper.
- Whisk vigorously until the soup is creamy and well-combined.
- Taste and chill.
- Adjust seasoning with more salt, vinegar, or pepper as needed. If the soup is too thick, whisk in a bit more cold water.
- Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
- Serve. Ladle the chilled gazpacho into bowls.
- Serve with a platter of the chopped garnishes on the side for everyone to top their own.
- Don't skip the chilling time! This is crucial for the flavors to meld and develop. A minimum of two hours is good, but chilling it overnight is even better.
