Gazpacho Recipe

This gazpacho recipe is the perfect chilled soup for warm days when you want something fresh, light, and full of vibrant flavour. Made with ripe tomatoes, crisp cucumber, sweet peppers, garlic, and olive oil, this classic Spanish dish has a smooth, silky texture with a refreshing bite. It is incredibly easy to prepare with no cooking required, making it ideal for beginners and busy home cooks alike. From start to finish, this refreshing homemade gazpacho takes about 20 minutes to prepare, plus chilling time for the best flavour.

Ingredients

For the Gazpacho

• 1kg ripe tomatoes, roughly chopped
• 1 medium cucumber, peeled and chopped
• 1 red bell pepper, deseeded and chopped
• 1 small red onion, chopped
• 2 garlic cloves, peeled
• 2 slices stale white bread, crusts removed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 250ml cold water
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For Garnishing

• Extra chopped cucumber
• Diced tomatoes
• Chopped red pepper
• Fresh basil leaves
• Extra virgin olive oil for drizzling
• Crusty bread or croutons

How to Make Gazpacho Recipe

• Prepare the vegetables: Wash the tomatoes, cucumber, and pepper thoroughly. Roughly chop all the vegetables into medium-sized pieces so they blend evenly.
• Soak the bread: Tear the stale bread into small pieces and soak it in a little cold water for 2 to 3 minutes. This helps create the traditional creamy texture.
• Add ingredients to the blender: Place the tomatoes, cucumber, red pepper, onion, garlic, soaked bread, olive oil, vinegar, salt, pepper, and cold water into a large blender or food processor.
• Blend until smooth: Blend the mixture for 1 to 2 minutes until completely smooth and silky. Scrape down the sides if needed to ensure everything blends evenly.
• Taste and adjust: Taste the gazpacho and adjust the seasoning with extra salt, pepper, or vinegar if needed. If the soup feels too thick, add a little extra cold water.
• Chill the soup: Transfer the gazpacho to a large bowl or jug, cover, and refrigerate for at least 2 hours. Chilling allows the flavours to develop fully.
• Serve and garnish: Pour the chilled gazpacho into bowls or glasses. Top with diced vegetables, fresh basil, a drizzle of olive oil, and croutons before serving.

Tips for the Best Gazpacho Recipe

How do I make gazpacho smoother?

Blend the soup for a little longer and strain it through a fine sieve for an ultra-silky texture.

Can I make gazpacho ahead of time?

Yes, gazpacho actually tastes better after a few hours in the refrigerator because the flavours have time to deepen and blend together.

Why is my gazpacho too acidic?

If your tomatoes are very acidic, add a small pinch of sugar to balance the flavour naturally.

What are the best tomatoes for gazpacho?

Use ripe, juicy tomatoes such as Roma or vine-ripened tomatoes for the richest flavour and colour.

Can I make gazpacho without bread?

Yes, you can leave out the bread for a lighter and gluten-free version, although the soup will be slightly thinner.

Serving Suggestions

• Serve with warm crusty bread
• Pair with grilled chicken or seafood
• Top with homemade croutons
• Enjoy alongside a fresh green salad
• Serve in small glasses as a summer starter

Storage

Room Temperature

Gazpacho should not be left at room temperature for more than 1 hour, especially during warm weather.

Refrigerator

Store the soup in an airtight container in the refrigerator for up to 4 days. Stir well before serving.

Freezing

Freeze gazpacho in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and blend briefly before serving for the best texture.

Nutrition

• Calories: 165 kcal
• Carbohydrates: 14g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 2g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Gazpacho Recipe

Recipe by Milli RoseCourse: SoupCuisine: SpanishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

140

minutes

Calories

165

kcal

A refreshing chilled Spanish tomato soup made with fresh vegetables, olive oil, and bread for a smooth and vibrant summer dish.

Ingredients

• 1kg ripe tomatoes, roughly chopped

• 1 medium cucumber, peeled and chopped

• 1 red bell pepper, deseeded and chopped

• 1 small red onion, chopped

• 2 garlic cloves

• 2 slices stale white bread

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 250ml cold water

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• Extra chopped cucumber

• Diced tomatoes

• Fresh basil leaves

• Crusty bread or croutons

Directions

• Wash and roughly chop all vegetables.
• Soak the bread in cold water for a few minutes.
• Add vegetables, bread, olive oil, vinegar, seasoning, and water to a blender.
• Blend until completely smooth and silky.
• Taste and adjust seasoning if needed.
• Chill the gazpacho in the refrigerator for at least 2 hours.
• Serve cold with fresh garnishes and crusty bread.

Notes

• Use ripe tomatoes for the best flavour and colour.
• Chilling the soup improves the taste significantly.
• Blend longer for an extra smooth texture.