How to Make the Perfect Spanish Gazpacho
Spanish · Easy · 15 min · 4 servings
Gazpacho is a vibrant and refreshing Spanish chilled tomato soup blended from ripe tomatoes, cucumber, red pepper, and extra virgin olive oil. It is the ultimate no-cook summer soup that is served ice cold and delivers a burst of bright Mediterranean flavor in every sip.
Why this recipe works
This Spanish Gazpacho recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 800 g ripe tomatoes roughly chopped
- 1 large cucumber peeled and roughly chopped
- 1 large red bell pepper deseeded and roughly chopped
- 60 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 small garlic clove
Step by step instructions
Step 1: Blend All Vegetables
Place the chopped tomatoes, cucumber, red bell pepper, and garlic clove into a high-powered blender. Blend on high speed for about 2 minutes until the mixture is completely smooth and no large chunks remain.
Step 2: Emulsify with Olive Oil
With the blender running on low speed, slowly drizzle in the extra virgin olive oil to emulsify it into the soup. This creates a silky and slightly creamy consistency. Add the sherry vinegar and blend for another 30 seconds.
Step 3: Season and Strain
Season the soup generously with salt and a pinch of black pepper. Taste and add more vinegar if you want a sharper brightness. For an ultra-smooth restaurant-quality result, pass the soup through a fine mesh strainer pressing all the liquid through.
Step 4: Chill and Serve
Transfer the gazpacho to a covered container and refrigerate for at least 2 hours before serving so the flavors can meld and the soup becomes properly chilled. Serve in bowls or glasses drizzled with a little olive oil and topped with diced cucumber and croutons.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sherry vinegar → red wine vinegar for a similarly sharp and tangy acidity
- ripe tomatoes → canned whole peeled tomatoes in winter when fresh tomatoes cannot match the flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using underripe or watery supermarket tomatoes which produce a flat and disappointing gazpacho lacking the rich sweetness of ripe summer fruit
- Not chilling the soup for long enough and serving it lukewarm which completely defeats the purpose of this refreshing cold soup
Nutrition facts
Per serving: 180 calories, 3g protein, 14g carbs, 13g fat, 3g fiber.
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