Classic Tomato Gazpacho Recipe

Introduction

Gazpacho is a refreshing cold Spanish soup perfect for hot days. Made from ripe tomatoes and fresh vegetables, it’s vibrant, flavorful, and simple to prepare. Enjoy it as a light meal or a refreshing appetizer.

Ingredients

• 1 kg / 2 lb ripe tomatoes (~7, cut into 8 wedges, core removed)
• 1 cucumber (20 cm / 8″ long, peeled and diced into 1 cm / 1/2″ cubes)
• 1 red capsicum/bell pepper (cut into 1.5 cm / 1/2″ cubes)
• 2 garlic cloves (chopped)
• 1/4 cup red onion (finely diced)
• 1/4 cup extra virgin olive oil (+ extra for serving)
• 1 1/2 tbsp sherry vinegar (or substitute white wine or champagne vinegar)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper
• Crusty bread
• Cucumber (optional, cut into small cubes for garnish)

Instructions

1. Step 1: Toss all the gazpacho ingredients together in a large bowl. Cover and set aside to marinate, preferably for 12 to 24 hours, or at least 3 hours.
2. Step 2: Transfer everything into a blender and blitz on high until smooth. Alternatively, use a tall jug with a hand blender. For an ultra-smooth texture, pass the soup through a fine mesh strainer or food mill and discard the solids.
3. Step 3: Pour the soup into a bowl and let it rest for 15 minutes to allow any bubbles to subside. Stir gently, then ladle into serving bowls.
4. Step 4: Garnish with diced cucumber if desired and drizzle with extra olive oil. Serve alongside crusty bread for dipping.

Tips & Variations

• For a spicier kick, add a small diced jalapeño or a pinch of cayenne pepper to the marinade.
• Use fresh, ripe tomatoes for the best flavor and natural sweetness.
• Try substituting sherry vinegar with red wine vinegar for a slightly different tang.
• Gazpacho can be made a day ahead; marinating helps deepen the flavors.

Storage

Store gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving. It’s best enjoyed cold and fresh. If the soup thickens after chilling, stir in a splash of cold water to adjust the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh ones?

Fresh ripe tomatoes are recommended for the best flavor and texture, but in a pinch, high-quality canned tomatoes can be used. Drain them well and adjust seasoning accordingly.

Is gazpacho suitable for freezing?

Freezing gazpacho is not recommended as it can change the texture and flavor. It’s best enjoyed fresh or within a couple of days stored in the fridge.

Classic Tomato Gazpacho Recipe

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5 from 144 reviews

This classic Gazpacho recipe is a refreshing, cold Spanish tomato soup perfect for hot summer days. Made from ripe tomatoes, cucumber, red bell pepper, garlic, red onion, olive oil, and sherry vinegar, this chilled soup is blended to a silky smooth texture and garnished with diced cucumber and a drizzle of olive oil. Serve it with crusty bread for a light, healthy meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 12 to 24 hours (includes marinating time)
• Yield: 6 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
• 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
• 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
• 2 garlic cloves, chopped
• 1/4 cup red onion, finely diced
• Additional cucumber, cut into small cubes (optional garnish)

Liquids & Seasonings

• 1/4 cup extra virgin olive oil, plus extra for serving
• 1 1/2 tbsp sherry vinegar (can substitute white wine or champagne vinegar)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper

Serving

• Crusty bread

Instructions

1. Marinate: Toss all the gazpacho ingredients—tomatoes, cucumber, red bell pepper, garlic, red onion, olive oil, sherry vinegar, salt, and pepper—together in a large bowl. Cover the bowl and set aside to marinate for preferably 12 to 24 hours, or at least 3 hours, allowing the flavors to meld beautifully.
2. Blitz: Transfer all the marinated mixture into a blender and blend on high speed until completely smooth. Alternatively, use a tall jug with a hand blender. For an ultra-smooth texture, pass the soup through a fine mesh strainer or food mill and discard any solids.
3. Serve: Pour the blended gazpacho into a serving bowl and let it rest for 15 minutes to allow any air bubbles to subside. Give it a good stir before ladling into individual bowls.
4. Garnish: Top each bowl with diced cucumber if desired and drizzle with extra virgin olive oil. Serve immediately with crusty bread on the side for dipping.

Notes

• You can substitute sherry vinegar with white wine or champagne vinegar for a slightly different tang.
• Passing the soup through a fine mesh sieve ensures a perfectly smooth, silky texture, but this step is optional.
• Allowing the soup to marinate for at least a few hours deepens the flavor, but overnight marinating is ideal.

Keywords: Gazpacho, Cold Tomato Soup, Spanish Soup, Summer Soup, Healthy Soup, Vegan Soup