Skinnytaste > Recipes > Gazpacho

Gazpacho

This post may contain affiliate links. Read my disclosure policy.

Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.

Gazpacho

Easy Gazpacho Recipe

This basic gazpacho recipe includes ripe heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of the summer ingredients. They are blended until smooth, then chilled before serving, resulting in a vibrant, refreshing soup. I like to top my gazpacho with more diced cucumbers and peppers, micro greens or fresh basil, a drizzle of olive oil and homemade sourdough croutons for texture. For more recipes using summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad or Chickpea Salad with Cucumbers and Tomatoes.

Gazpacho

Why This Recipe Works

  • Best Gazpacho Recipe: We’ve tried many recipes that include blending the bread with the vegetables, but found this recipe to be light and delicious.
  • Simple, In-Season Ingredients: Gazpacho is a classic example of how simple, quality ingredients can create a dish greater than the sum of its parts. Tomatoes are the star of this dish, so make this easy gazpacho recipe in the summer when they’re at their peak.
  • Gazpacho is the perfect starter to any meal. It’s light and delicious and goes well with many summer dishes.
  • Cool and Refreshing: Gazpacho is the best for satisfying a soup craving in hot weather.
  • Easy : Just blend everything and chill.
  • Healthy Gazpacho: This soup is loaded with colorful vegetables, has minimal added fat, and is low in carbs.

Gazpacho Ingredients

  • Tomatoes: This recipe will be as good as the quality of the tomatoes you use. I love using red heirloom or beefsteak tomatoes. Vine tomatoes also work.
  • Cucumber and Bell Pepper: Peel one cucumber and core one orange bell pepper or red bell pepper. Save some diced veggies for garnish.
  • Shallot and Garlic for flavor
  • Vinegar: You’ll need two tablespoons of sherry vinegar.
  • Olive Oil to blend into the soup and some to drizzle on top
  • Salt to season the soup
  • Sourdough Bread for homemade croutons
  • Micro greens or fresh herbs as a topping if you want

Variations

  • Tomatoes: Substitute Roma tomatoes.
  • Bell Pepper: Swap the orange pepper for a yellow or red bell pepper.
  • Vinegar: Sub red wine vinegar for sherry.
  • Herbs: Top your gazpacho with fresh basil.

How to Make Gazpacho

  1. Prep the Tomatoes: Blanch the tomatoes in a pot of boiling water for about 40 seconds or until the skins begin to peel off. Take the tomatoes out of the water and remove the skin.
  2. Make the Gazpacho: Chop the tomatoes, bell pepper, and cucumber into large chunks. Place them in the blender with the shallot, garlic, oil, vinegar, and salt, and liquefy until smooth. Refrigerate for a few hours or overnight to let the flavors meld.
  3. Toast Croutons: Slice the bread into small cubes. Drizzle with oil and toast in a pan over medium heat until the edges are golden. Season with a pinch of salt.
  4. How to Serve Gazpacho: Remove soup from the fridge, transfer to four bowls, drizzle with olive oil, and top with croutons, microgreens, and diced cucumber or bell pepper.

What to Serve with Gazpacho

If you’re serving gazpacho as a meal, pair it with a green salad. As a first course, gazpacho would be delicious with grilled chicken, fish, or shrimp and this corn salad, potato salad, or veggie kabobs.

How to Store Gazpacho

Gazpacho will keep for up to four days in the refrigerator.

FAQs

What Is Gazpacho?

Gazpacho is a traditional Spanish soup, typically served during the warmer months due to its refreshingly cool temperature. It originates from the southern region of Spain, Andalusia, where the hot summer climate calls for hydrating dishes. It’s different than most soups you’ll come across in other culinary traditions since it’s served cold, making it a popular choice in hot weather.

Is Gazpacho Healthy?

Nutritionally, gazpacho is highly valued for its health benefits. It’s packed with vitamins and antioxidants from raw vegetables, while olive oil provides healthy fats.

Are you supposed to eat gazpacho cold?

Yes, gazpacho is eaten cold. There’s no need to warm it.

Do I need to peel tomatoes for gazpacho?

I prefer to peel the tomatoes for the smoothest consistency. If you have a very powerful blender, it may not be necessary.

Tomato Gazpacho

More Tomato Recipes You’ll Love

Skinnytaste Simple promo banner

Gazpacho Soup Recipe

4.92 from 23 votes
2
Cals:116
Protein:3
Carbs:15
Fat:6
Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.
Course: Appetizer, Soup
Cuisine: Spanish
Gazpacho
Prep: 30 minutes
Cook: 0 minutes
refrigeration time: 3 hours
Total: 3 hours 30 minutes
Yield: 4 servings
Serving Size: 1 1/4 cups

Equipment

Ingredients

  • 1 1/2 lbs red heirloom or beefsteak tomatoes
  • 1 9 ounce cucumber, peeled, plus more diced for garnish
  • 1 orange bell pepper, seeded and cored, plus more diced for garnish
  • ½ shallot
  • 2 cloves garlic
  • 2 tablespoons sherry vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 1/2 teaspoons kosher salt
  • 1 slice sourdough bread, about 1 ounce
  • micro greens, or fresh basil, optional topping

Instructions

  • Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
  • Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
  • Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
  • To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
  • Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Notes

Yields 5 cups.

Nutrition

Serving: 1 1/4 cups, Calories: 116 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 755 mg, Fiber: 3.5 g, Sugar: 7.5 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




39 comments on “Gazpacho”

  1. I love love LOVE this summer soup! It is SO easy and favorable; it’s hard to believe that blanching the tomatoes is what takes the most time. The only change I make is that I use store bought croutons.

  2. This was incredible! Easy and delicious. The entire family loved it. Will have to double the recipe next time!

  3. Great recipe! We made this with heirloom tomatoes and everyone loved it-even my 11 month old son! So refreshing on a hot summer day. This will be my go-to recipe for gazpacho from now on.

  4. Avatar photo
    Jean Schaffer

    I have made several Gazpacho soup over the years; but this was hands down the best! I made just as written using 3 heirlooms and 1 beefsteak except used 1.5 t salt. Served with salad and crusty bread and was delish! My husband wants it again next week when I go to the Farmers Market. Thank you Gina for all you do.

  5. Avatar photo
    Paula Cocozza

    Outstanding! I did not take the skins off the tomatoes- and added an extra cucumber because our garden has exploded- and it turned out delicious. Put the whole thing in the food processor. Wish I would have doubled it. Stellar recipe!!

  6. My family loved it! I suggest the overnight refrigeration- and double the servings. It’s that good!

  7. Delicious, easy recipe. Knowing my blender, I blanched and peeled the tomatoes as the recipe calls for and seeded the cucumber to make sure it ended up smooth. So good even without the toppings!

  8. I love gazpacho and this recipe is fantastic! I’ve made it twice now and will continue to make all summer!!

  9. this was outstanding; rarely leave reviews but woah this was too good. i was too lazy to blanch tomatoes/and i subbed roma tomatoes; delicious. and so easy! its a keeper

  10. This recipe is easy and delicious! Summer heirloom tomatoes are perfect right now so take advantage if you can. The only change I had to make was rice vinegar instead of sherry vinegar since I didn’t have any. And I blended everything except the olive oil and then added it very slowly with the processor running so I could get a nice emulsion that wouldn’t separate. My family could also see the possibilities of changing the flavor up a bit with herbs or spices but it is very tasty as is!

  11. So easy to make. I did add some roasted garlic powder to the croutons as I was sautéing and a sprinkle of parmesan reggiano. Just added an extra oomph!

  12. This was delicious and pretty authentic! I didn’t peel the tomatoes (I don’t mind it a little chunky) so it was quick and easy. I doubled the recipe and froze some!

  13. When you want to drink it from the jar, it’s better than good! LOL I used Roma tomatoes, orange pepper, and sherry vinegar. By itself it’s slightly salty (IMO). However, when you add the toppings it seems to balance itself. I will likely reduce the salt moving forward. Also looking forward to trying to recipe with heirlooms next.

  14. Made this tonight. Delicious! Made it in the blender in 2 batches so it wasn’t overloaded, didn’t peel the tomatoes to save time. Used an orange bell pepper. So good! I think I’ll have this often during the summer! Thanks for such an easy and delicious recipe!!!

  15. This looks like a great recipe and can’t wait to try it. One minor nit … gazpacho is an ensalada not a sopa

  16. Avatar photo
    Isabel in Spain

    Although I haven’t made this gazpacho, I know just by the ingredients to give it only three stars. I’m not Spanish but I am married to a Spaniard from Andalucia and have lived in Spain for most of my 47 years of married life. Gina has almost got it right. This soup or cold drink was invented by peasants and shepherds who with simple, inexpensive and at hand ingredients fed and cooled themselves in the summer months. The tomatoes used should be inexpensive , in season tomatoes. My preference are plum tomatoes which are quite meaty. I don’t peal them anymore as I have a Thermomix cooker/blender which makes pealing them unnecessary. I have always just taken off only part of the cucumbers skin, no need to add more work. In Spain the green pepper added is the long Italian frying pepper which is most commonly used for all dishes. And if you must add onion, a plain brown onion will suffice. Remember, this has traditionally been made with ingredients at hand and shallots in Spain are considered a luxury ingredient. Perhaps my main disagreement with this recipe is the amount of oil used. The usual amount oil required to give the gazpacho flavor, smoothness and to emulsify this soup, is between 1/4 to 1/2 cup extra virgin olive oil. This “soup” is normally served ice cold and preferably not too thick as in many households it’s served in a glass to drink as a first course. And please do not drizzle oil to serve!! If you would like to eat a cold tomato soup try the Salmorejo or Porra made with day old bread which makes it thick and great to top off with a fried or hard boiled egg, tuna, Serrano ham bits or even any of the latter with crumbled potato chips. Makes for a refreshing light dinner in summer. I do enjoy Ginas’ recipes and this one is a reminder that I’ve got to get some gazpacho in the fridge!!

      1. I’m trying today!!!! Following your recipe to a T!!!!!! I’m baffled as to why someone would leave this comment on your thread? People are … interesting! Thanks gena!

      2. Avatar photo
        Isabel in Spain

        A heartfelt apology to Gina for my lengthy and thoughtless comments. I tried the recipe, and like all your recipes I have made, it does deserve the five stars many have given it. Again, my apologies to Gina and the other commenters who rightly brought this to my attention.

    1. Why would you rate it without even trying it?? And based on how you would make it instead? This review makes no sense. Gina often makes changes in order to lower the calories and fat intake and they are typically as good as, if not better than the original. Sheesh.

    2. Ok Karen. Way to rate something you haven’t even tried. Tacky and rude. Who made you the Gazpacho Police?

    3. Interesting… you should try it! I have spent time in Spain and have a Spanish friend’s recipe, and I found the taste pretty authentic! I think Gina was just trying to lighten it up (it is skinnytaste, after all) which I TOTALLY appreciate.

    4. Your rating it without even trying it? Wow. I am sure that there are as many “right” ways to make Gazpacho as there are many “right” ways to make spaghetti sauce – just ask any Italian. This may not be the way your Spanish husband would make it, doesn’t make it wrong or any less authentic. Thanks for showing us all your superiority. SMH.

  17. I LOVE gazpacho and my go-to recipe is from Alton Brown but I’ve been looking for others for variety and am anxious to try this one.

    My question is, the last batch I made, the skin of the red pepper didn’t blend and I found myself picking out pieces of skin. Yuck. Do you have any suggestions on how to prevent that?