This gazpacho soup recipe is a classic Spanish dish that's perfect for the hot summer months. This cold soup, which originated in Andalusia, Spain, is a refreshing blend of fresh summer produce that is as healthy as it is delicious.
To get the best flavor in your Gazpacho, using the freshest and ripest tomatoes is non-negotiable. When choosing your tomatoes, give them a good sniff. If they smell good, they'll also taste good.
Jump to:
Love soup? Try this green borscht or my Ukrainian mushroom soup for easy soups that taste incredible!
Why This Is The Best Gazpacho Soup Recipe
- Quick and Easy: This recipe is a cinch to prepare. With just a few simple steps, you'll have a delicious gazpacho ready to chill in the refrigerator.
- Refreshing: This cold soup is incredibly refreshing, making it the perfect dish for a hot summer day.
- Classic Flavors: This recipe captures the traditional flavors of Spanish gazpacho, with ripe tomatoes, crisp cucumbers, and tangy vinegar.
- Healthy: Packed with fresh vegetables and olive oil, this gazpacho is a healthy choice for your whole family. It's a great way to get your daily dose of veggies in a delicious and satisfying way.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Ripe Tomatoes: These form the base of the soup, giving it a sweet and tangy flavor.
- Slightly Stale Bread: This is used to thicken the soup and give it a hearty texture.
- Cucumber: The cucumber adds a fresh, crisp note to the soup.
- Red Bell Pepper: This ingredient brings a sweet, smoky flavor and a pop of color to the soup.
- Garlic: A couple of cloves of garlic give the soup a robust, earthy flavor.
- Olive Oil: This is drizzled into the soup to add a rich, smooth finish.
- Red Wine Vinegar: A splash of this vinegar gives the soup a tangy, acidic kick.
- Chopped Tomatoes: A handful of these are also used as a garnish, adding a sweet, juicy pop to the soup.
- Minced Chives: These are sprinkled on top of the soup, adding a fresh, oniony flavor.
How to Make Gazpacho Soup
Making this incredible gazpacho soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Prepare the tomatoes - Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
- Soak the bread- At the same time place a slightly stale bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
- Prep the bread - Squeeze as much water as possible out of the bread and tear it into 1-inch pieces.
- Chop the vegetables - Roughly chop the tomatoes and cucumber, remove the seeds from the red bell pepper, and chop it as well.
- Blend the ingredients - Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt, and pepper in a blender and process until smooth and creamy but still with some texture.
- Adjust the seasonings - After blending, check the flavor and adjust the seasoning if needed.
- Chill and serve - Chill the gazpacho in the refrigerator for 30 minutes. Alternatively, you can serve it at room temperature topped with chopped tomatoes, cucumber, chives, and a drizzle of olive oil.
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Gazpacho Soup
- Choose ripe, flavorful tomatoes: For the best gazpacho recipe, opt for very ripe tomatoes. The riper the tomatoes, the sweeter and more intense the flavor of your gazpacho will be.
- Don't rush the tomato prep: Making a small X incision on the bottom of each tomato and blanching them in boiling water makes it easier to peel off the skin. This step also helps to intensify the tomato flavor.
- Soak the bread for the right amount of time: Use slightly stale bread and soak it in cold water for 10-20 minutes until it softens. Squeeze out the excess water before adding it to the soup. This bread acts as a thickening agent and adds a nice, subtle flavor to the gazpacho.
- Balance your ingredients: The combination of cucumber, red bell pepper, and garlic, along with olive oil and red wine vinegar, gives this cold soup its unique, refreshing flavor. Make sure to follow the recipe for the best flavor balance.
- Chill before serving: After preparing your gazpacho, chill it in the refrigerator for at least 30 minutes. This will help the flavors meld together and make your gazpacho even more delicious. However, you can also serve it at room temperature if you're short on time.
Serving Suggestions
- For a light lunch, pair this traditional Spanish gazpacho with a side of crusty bread and a simple green salad. The refreshing flavors of the soup complement the crunch of the bread and the freshness of the salad..
- Gazpacho is a perfect dish for a hot summer day. Its flavors are best enjoyed when served cold. Just pour it into a chilled bowl and top with some extra chopped tomatoes, bell peppers, fresh herbs, chopped cucumber, and a drizzle of olive oil. It's guaranteed to cool you down and satisfy your hunger.
- Try serving this gazpacho as a starter for a Spanish-themed dinner party. Try other delicious Spanish recipes like Spanish Chicken with Rice or Libritos de Lomo.
Recipe Variation Ideas
- Spicy Gazpacho: If you like a bit of heat, this variation is for you. Add a small jalapeno or a pinch of cayenne pepper to the traditional Spanish gazpacho recipe.
- Watermelon Gazpacho: For a refreshing, summery twist on this cold soup, try a watermelon gazpacho. Simply substitute two of the ripe tomatoes with two cups of fresh, juicy watermelon. This variation adds a sweet, refreshing twist to the traditional gazpacho recipe, making it perfect for hot summer days.
Frequently Asked Questions
Gazpacho is a cold soup that originated in the Andalusian region of Spain. It's made with a combination of fresh, raw vegetables like tomatoes, cucumbers, and bell peppers. This soup is known for its refreshing and tangy flavors, making it a perfect dish for hot summer days.
Traditional Spanish Gazpacho is a cold soup. After blending all the ingredients, it's chilled in the refrigerator for at least 30 minutes before serving. This helps to enhance the flavors and makes it a refreshing dish, perfect for hot weather.
This is the best gazpacho recipe because it stays true to the traditional Spanish Gazpacho while being easy to make. The combination of ripe tomatoes, cucumber, red bell pepper, and garlic, all blended with olive oil and red wine vinegar, creates a soup that's full of refreshing, tangy flavors.
How to Store Leftovers
- Refrigerating: After enjoying this cold soup, you can store any leftovers in the fridge. Simply transfer the gazpacho to an airtight container and it will keep well for up to 3 days.
- Freezing: Unfortunately, this best gazpacho recipe doesn't freeze well. Freezing can alter the texture and flavors of the fresh ingredients, so it's best enjoyed fresh or within a few days of making.
- Reheating: Since this gazpacho recipe is a cold soup, there's no need to reheat it. Simply take it out of the fridge and give it a good stir before serving.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Spain Gazpacho Recipe
Video
Ingredients
- 6 very ripe tomatoes
- 2 slices slightly stale bread
- 1 medium cucumber
- 1 red bell pepper
- 2 cloves garlic
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
To Garnish
- 1 small cucumber sliced
- ¼ cup tomatoes chopped
- 1 tablespoon chives minced
- 2 tablespoon olive oil
Instructions
- Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
- At the same time place a slightly stale bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
- Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
- Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
- Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
- Adjust the seasoning if needed.
- Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
I always order Gazpacho in summer. Perfect when it's hot outside. It's light and refreshing. Thank you for the recipe, I see it's easy to make at home.
Rebecca says
I made this last year when my garden was ripe. I am about to enjoy it again. It was so good and fresh. I loved hearing about Ronda, as I spent 5 weeks there in 2017. My favorite place ever. Planning to go back in the new year. Thank you.
ignacio ayestaran says
Gazpacho doesn't have any bread as an ingredient; but salmorejo does. They are similar in many ways but the bread is the main difference. Salmorejo consists usually of just tomatoes, garlic, bread, olive oil and salt. Toppings usually consist of small pieces oj jamon serrano and chopped hard boiled egg.
Justin says
Absolutely delicious and so easy to make. Thank you for this great recipe!
Iryna says
Justin, thank you so much for sharing! I'm happy you liked this recipe!
Mashka says
Yummy!
Iryna says
Thank you:)