Classic Gazpacho Recipe – Chilled Spanish Tomato Soup
Quick Answer
Gazpacho is a chilled Spanish soup made by blending ripe tomatoes, cucumber, bell pepper, garlic, olive oil, sherry vinegar, and stale bread until smooth. No cooking required — just blend and refrigerate for at least 2 hours.
By Sarah Mitchell • June 15, 2026
Gazpacho is a cold Spanish soup made from raw blended vegetables — tomatoes, cucumbers, bell peppers, onion, and garlic — with olive oil, vinegar, and stale bread. Originating in Andalusia, southern Spain, gazpacho has been a staple of Mediterranean summer cuisine for centuries. This recipe follows the traditional Andalusian method, producing a silky, refreshing soup that's best served ice-cold on hot summer days.
About This Recipe
"Classic Gazpacho Recipe – Chilled Spanish Tomato Soup" is a Soups & Stews recipe that brings ripe tomatoes, roughly chopped, English cucumber, peeled and chopped, red bell pepper, seeded and chopped, small red onion, chopped and garlic together into a flavorful, well-balanced dish. Rated Easy and ready in about 15 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Spanish inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 lbs ripe tomatoes, roughly chopped
- 1 English cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1/2 small red onion, chopped
- 2 cloves garlic
- 1 slice day-old bread, torn into pieces
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 tsp salt
- cold water, as needed to thin
Instructions
- 1
Combine tomatoes, cucumber, bell pepper, onion, garlic, and bread in a large bowl. Let sit for 10 minutes so the bread softens.
- 2
Transfer to a blender in batches if necessary. Add olive oil and sherry vinegar. Blend until completely smooth (2-3 minutes on high).
- 3
Season with salt. If the soup is too thick, add cold water a tablespoon at a time until you reach your desired consistency.
- 4
Cover and refrigerate for at least 1 hour (overnight is best). Serve ice-cold in bowls, drizzled with olive oil and topped with finely diced cucumber, pepper, and croutons.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Ripe tomatoes, roughly chopped is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Blender work especially well for this preparation. Because the recipe is vegan and dairy-free, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Gazpacho Recipe – Chilled Spanish Tomato Soup" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic Spanish sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Gazpacho Recipe – Chilled Spanish Tomato Soup stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
What is gazpacho?
Gazpacho is a cold Spanish soup originating from Andalusia. It's made by blending raw vegetables (primarily tomatoes, cucumbers, and peppers) with bread, olive oil, and vinegar. Served chilled, it's a staple summer dish across Spain and Portugal.
Is gazpacho healthy?
Yes — gazpacho is very healthy. It's low in calories (about 120 per serving), rich in vitamins A and C from the raw vegetables, contains heart-healthy olive oil, and has no cooking so nutrients are fully preserved.
How long does gazpacho last in the fridge?
Fresh gazpacho keeps for 3-4 days in the refrigerator in a sealed container. The flavors actually improve after 24 hours as they meld together. Stir well before serving as ingredients may separate.
What is the original gazpacho recipe?
The original Andalusian gazpacho uses: ripe tomatoes (about 1 kg), cucumber, green bell pepper, garlic (1-2 cloves), stale white bread soaked in water, extra virgin olive oil, sherry vinegar, salt, and cold water. Everything is blended until smooth.
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