Skip to Content

Gazpacho Recipe

I’ve included some videos below for those who prefer to watch rather than read.


There’s nothing quite like a bowl of chilled gazpacho on a hot summer day. This traditional Spanish soup is packed with fresh flavors from ripe tomatoes, crisp cucumbers, bell peppers, and garlic, making it both refreshing and nourishing.

Whether you’re a gazpacho newbie or a seasoned pro, this easy recipe will guide you through creating the perfect dish with simple, fresh ingredients. Preparing gazpacho doesn’t require any cooking—just blend everything together and chill. It’s quick, healthy, and can be enjoyed as a light meal or a flavorful starter.

You can serve gazpacho in a bowl or even drink it from a glass. With the right balance of flavors, it’s a crowd-pleaser that’s sure to impress at any summer gathering. Enjoy the vibrant, zesty taste of summer with this delightful gazpacho recipe.

Exact Ingredients (+ Possible Substitutes)

For a delicious gazpacho, you’ll need the following ingredients:

  • Tomatoes (4-5 medium-sized)
    • Substitute: Canned tomatoes if fresh are not available.
  • Cucumber (1 medium, peeled and seeded)
    • Substitute: Zucchini works well too.
  • Red bell pepper (1 large)
    • Substitute: Green bell pepper, though red adds sweetness.
  • Red onion (½ medium)
    • Substitute: White onion or shallots for a milder taste.
  • Garlic (1-2 cloves)
    • Substitute: Garlic powder if fresh is not available.
  • Olive oil (¼ cup)
    • Substitute: Avocado oil for a different flavor profile.
  • Sherry vinegar (2-3 tablespoons)
    • Substitute: Red wine vinegar or apple cider vinegar.
  • Bread (1 slice, soaked in water)
    • Substitute: Almonds for a gluten-free option.
  • Salt (to taste)
  • Pepper (to taste)

Optional ingredients to adjust the taste:

  • Cayenne pepper (a pinch for heat)
  • Cumin (¼ teaspoon for a warm flavor)
  • Sugar (a pinch if you prefer a sweeter gazpacho)

Blend everything until smooth and check the consistency. If it’s too thick, add a bit of water. Mix well and refrigerate before serving. Enjoy your homemade gazpacho!


  1. Prepare the Vegetables:

    • Chop 4 large tomatoes, 1 cucumber, 1 green pepper, and 1 small red onion.
    • Peel and mince 2 cloves of garlic.
  2. Blend the Ingredients:

    • In a blender, add the chopped tomatoes, cucumber, green pepper, red onion, and minced garlic.
    • Pour in ½ cup of extra virgin olive oil and 3 tablespoons of sherry vinegar.
    • Blend until the mixture is smooth.
  3. Season the Gazpacho:

    • Add 1 teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of cumin, and a pinch of cayenne pepper (optional).
    • Taste and adjust the seasoning if needed.
  4. Adjust the Texture:

    • If the gazpacho is too thick, add a little water.
    • Blend again until you achieve your desired consistency.
  5. Chill the Gazpacho:

    • Transfer the soup to a bowl or container.
    • Cover and refrigerate for at least 2 hours to let the flavors meld.
  6. Serve:

    • Stir the gazpacho before serving.
    • Garnish with chopped cucumbers, diced red onions, or a drizzle of olive oil.

Enjoy your fresh, homemade gazpacho!

Tips, Tricks & Storing

Tips & Tricks

Use Fresh Ingredients: Fresh tomatoes, cucumbers, and bell peppers are key for the best flavor.

Blend Well: For a smooth texture, use a high-speed blender.

Macerate Ingredients: Let the chopped ingredients sit together for an hour before blending to let flavors meld.

Serve Cold: Always serve gazpacho very cold. Refrigerate it for several hours or overnight before serving.

Garnish Creatively: Add toppings like chopped veggies, croutons, or fresh herbs for extra flavor and texture.

Storing Gazpacho

In the Fridge: Store gazpacho in the coldest part of your fridge, typically the back of the bottom shelf. It will stay fresh for up to 4-5 days.

In Sealed Containers: Use airtight containers to keep your gazpacho fresh longer.

Freezing: You can freeze gazpacho in an airtight container or zip-top freezer bag for up to 6 months.

Defrosting: Thaw frozen gazpacho overnight in the fridge. Re-blend before serving if it separates.

Quick Tips

  • Use Ice Baths: After boiling tomatoes, put them in an ice bath to peel them easily.
  • Small Batches: Make small batches if you’re unsure how quickly you’ll consume it.
  • Taste Test: Adjust seasoning after chilling, as flavors may change.

Keep these tips in mind, and your gazpacho will be flavorful and fresh every time!

Recipe Variations & Serving Suggestions

There are many ways you can change up your gazpacho to suit your taste. Here are a few ideas you can try:


  • Fruit Gazpacho: Add some watermelon, strawberries, or mango to the mix for a sweeter twist.
  • Green Gazpacho: Use green tomatoes, cucumbers, and green peppers for a refreshing variation.
  • Spicy Gazpacho: Add jalapeños, hot sauce, or cayenne pepper to give it a kick.

Serving Suggestions


  • Croutons
  • Chopped herbs (like basil or cilantro)
  • Diced avocado


  • Grilled cheese sandwiches
  • Crusty bread or rolls
  • Salad with a light vinaigrette

Presentation Ideas:

  • Serve in small bowls or cups for a party starter.
  • Garnish with a drizzle of olive oil and a sprinkle of sea salt.
  • Use colorful bowls or glasses to add visual appeal.

Enjoy experimenting with these ideas to make your gazpacho unique and delicious!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.