Classic Gazpacho
There’s something undeniably magical about a dish that can be both incredibly simple and deeply flavorful—and gazpacho is exactly that. This classic chilled soup, rooted in the sun-soaked southern regions of Spain, is a celebration of fresh vegetables, bold olive oil, and the kind of rustic cooking that relies more on the quality of ingredients than complicated techniques. Originally created as a peasant dish to beat the Andalusian summer heat, gazpacho has become a timeless culinary staple around the world.
In this recipe, ripe tomatoes, crisp cucumber, sweet red bell pepper, aromatic garlic, and shallots are blended together with a touch of red wine vinegar and a drizzle of extra virgin olive oil. The result? A smooth, refreshing soup that’s light yet satisfying, tangy with a touch of natural sweetness, and wonderfully hydrating. Served ice-cold, it’s the perfect antidote to a sweltering day.
What makes gazpacho truly special is its versatility. Serve it in small glasses as a stylish appetizer at a dinner party, in bowls as a light and nourishing lunch, or even in shot glasses as a fun palate cleanser. It’s naturally vegan and gluten-free, meaning it fits easily into most diets without sacrificing flavor or comfort. Best of all, it requires no cooking, making it an ideal recipe for when you want something wholesome and impressive without turning on the stove.
Whether you’re new to gazpacho or returning to a beloved favorite, this classic version is a beautiful reminder that simplicity and freshness can create something extraordinary.
Why You’ll Love This Classic Gazpacho Recipe
Incredibly Refreshing
Served cold, gazpacho is the perfect way to cool down on a hot day. The combination of crisp cucumber, juicy tomatoes, and chilled olive oil creates a light, revitalizing experience in every spoonful or sip.
Bursting with Fresh Flavor
Each ingredient—from the ripe tomatoes to the zesty red wine vinegar—adds a layer of bold, natural flavor. There’s no cooking involved, so every vegetable tastes vibrant and alive.
Quick and Easy to Make
This no-cook recipe comes together in minutes. All you need is a blender and a few simple ingredients—no oven, no stove, no fuss.
Naturally Healthy
Low in calories but rich in vitamins, fiber, and antioxidants, gazpacho is a nutrient-dense dish that fits perfectly into vegetarian, vegan, gluten-free, and dairy-free diets.
Elegant and Versatile
Whether served in a rustic bowl for lunch, a small glass as an appetizer, or a shooter at a dinner party, gazpacho is endlessly adaptable and always visually stunning.
Make-Ahead Friendly
Gazpacho actually tastes better after it chills for a few hours or overnight, which makes it a perfect dish to prepare ahead of time for gatherings or busy days.
Customizable to Your Taste
Prefer it tangier? Add more vinegar. Want a spicy kick? Blend in a bit of jalapeño. Like it chunky? Pulse instead of purée. This recipe is a blank canvas for creativity.
Key Ingredients for Classic Gazpacho (with Details)
Ripe Tomatoes (2 pounds, quartered)
The backbone of any traditional gazpacho. Ripe, juicy tomatoes provide the soup’s vibrant red color, sweet-tangy flavor, and smooth base. Choose in-season tomatoes like Roma, vine-ripened, or heirloom varieties for the best taste. Avoid under-ripe or bland tomatoes, as they’ll dull the flavor.
English Cucumber (½, peeled and roughly chopped)
Adds a cool, refreshing note and lightens the texture. English cucumbers are ideal because they have thin skin and fewer seeds, making them easier to blend smoothly. If using a standard cucumber, consider removing the seeds.
Red Bell Pepper (1 medium, chopped)
Contributes natural sweetness, depth, and a beautiful color. Red peppers are milder and sweeter than green or yellow, making them perfect for balancing the acidity of the tomatoes and vinegar.
Shallot (1 medium, peeled and chopped)
Provides a milder, sweeter onion flavor that doesn’t overpower the dish. Shallots are ideal for raw preparations like gazpacho because they’re less pungent than regular onions.
Garlic (2 cloves, minced)
Gives the soup a bold, savory kick. Use fresh garlic for the best flavor—start with 1 clove if you prefer a milder taste, and adjust to your liking.
Extra Virgin Olive Oil (¼ cup)
Adds richness, body, and that unmistakable Mediterranean character. A good-quality olive oil rounds out the raw vegetable flavors and provides a silky mouthfeel.
Red Wine Vinegar (2 tablespoons)
Provides acidity that brightens and balances the sweetness of the tomatoes and peppers. It also gives gazpacho its signature tangy note. If needed, substitute with sherry vinegar or white wine vinegar.
Salt (1 teaspoon)
Essential for bringing out the flavors of all the ingredients. Don’t skip it—taste and adjust as needed after chilling.
Black Pepper (½ teaspoon)
Adds subtle spice and depth. Freshly cracked pepper is best for flavor and aroma.
To Serve (Optional but Recommended):
Croutons – For crunch and contrast
Fresh Basil (chopped) – For a fragrant and fresh finishing touch
Extra olive oil drizzle – Adds richness and visual appeal just before serving
Classic Gazpacho
Ingredients
2 pounds ripe tomatoes (quartered)
½ English cucumber (peeled and roughly chopped)
1 medium red bell pepper (chopped)
1 medium shallot (peeled and chopped)
2 cloves garlic (minced)
¼ cup olive oil (extra virgin)
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon black pepper
To serve
croutons
fresh basil (chopped)
Instructions
Place the tomatoes, cucumber, bell pepper, shallot, garlic, olive oil, red wine vinegar, salt, and pepper into a blender.
Blend until smooth—you may need to do this in batches depending on your blender’s size.
Transfer the soup to a container and refrigerate for at least 30 minutes, or until nicely chilled.
To serve, pour into bowls or small glasses. Top with croutons, chopped basil, and a drizzle of olive oil, if you like.
Important Notes for Classic Gazpacho
Choose ripe tomatoes: Since tomatoes are the main ingredient, their ripeness and juiciness will directly affect the flavor of the dish. Use the best you can find.
Let it rest: Though 30 minutes is the minimum chill time, letting it sit in the fridge for several hours or overnight results in a deeper, more developed flavor.
Flexible presentation: Serve gazpacho in a small bowl as an appetizer, in a shot glass as a palate cleanser, or in a larger bowl for a light lunch.
Naturally vegan: This recipe is free of animal products and gluten, so it fits easily into vegan and gluten-free diets.
Customize the balance: Feel free to tweak the ratio of ingredients to match your preferences—add more tomatoes for a deeper red color or increase vinegar for extra tang.
Expert Tips
Use the freshest produce: Since this dish depends on raw ingredients, opt for ripe tomatoes, crisp cucumber, fresh garlic, and high-quality olive oil to ensure vibrant, bold flavor.
Chill everything: Keep your vegetables cold before blending. Starting with chilled ingredients keeps the soup refreshing and crisp.
Don’t skip the chilling step: Giving the gazpacho time in the fridge allows the flavors to blend and the soup to reach its ideal serving temperature.
Spice it up: For a creative twist, add a pinch of cumin, oregano, or experiment with fresh herbs like parsley, cilantro, or mint.
Texture options: Prefer a heartier soup? Instead of fully blending, pulse for a chunkier texture or use an immersion blender to partially puree.
Estimated Nutrition
(Per Serving, Approx. 1 cup)
Calories: 130 | Total Fat: 10g | Saturated Fat: 1.5g | Carbohydrates: 10g | Fiber: 2g | Sugars: 5g | Protein: 2g | Sodium: 300mg
Frequently Asked Questions:
Can I make gazpacho ahead of time, and how long does it keep?
Yes, gazpacho is even better when made ahead! It allows the flavors to meld and deepen.
Store it in an airtight container in the refrigerator for up to 3–4 days.
Stir well before serving, as separation may occur naturally.
Do I need to peel the tomatoes or cucumbers before blending?
Not necessarily. If you’re using high-quality tomatoes with thin skin and English cucumbers, there’s no need to peel.
However, if you want an ultra-smooth texture or are using thick-skinned varieties, peeling can help improve the mouthfeel.
What if I don’t have red wine vinegar—can I substitute another vinegar?
Absolutely. While red wine vinegar offers classic tang, you can substitute with sherry vinegar (traditional in Spain), white wine vinegar, or even apple cider vinegar for a slightly different flavor profile.
How can I adjust the consistency of my gazpacho?
If your soup is too thick, add a splash of cold water or tomato juice to loosen it.
If it’s too thin, blend in an extra tomato or a small piece of stale bread to thicken it naturally.
Is gazpacho served as an appetizer or main course?
Traditionally served as a starter or appetizer, gazpacho can also be enjoyed as a light main dish, especially during hot weather.
Serve with crusty bread or a small salad to make it more filling.
Should I strain the gazpacho after blending?
Straining is optional and depends on your preferred texture.
If you want a velvety smooth soup, pour it through a fine-mesh sieve or cheesecloth after blending.
If you enjoy a more rustic, pulpy texture, no straining is needed.
How can I avoid a bitter flavor in the gazpacho?
Bitterness often comes from over-blending olive oil, especially in high-speed blenders.
To avoid this, blend all vegetables first, then slowly add olive oil at the end while pulsing or stirring it in by hand.
Do I need to deseed the tomatoes or cucumber before blending?
Not unless the seeds are large or bitter.
Most modern tomatoes and English cucumbers have small, soft seeds that blend well.
However, deseeding can help if you want a more refined texture or are using heirloom varieties.
What’s the best way to chill gazpacho quickly if I’m short on time?
If you need to serve it soon after blending, place the soup in a metal bowl over an ice bath and stir it occasionally.
This helps lower the temperature faster than just placing it in the fridge.
Can I use a food processor or immersion blender instead of a regular blender?
Yes! A food processor works great for a chunkier texture, while an immersion blender is ideal for small batches or a rustic finish.
For the smoothest result, a high-powered blender is best.