Classic Gazpacho Recipe

This easy gazpacho recipe blends fresh tomatoes, cucumber, and sherry vinegar into a Spanish cold soup. It’s one of the most refreshing ways to use summer tomatoes!

The first time I had real gazpacho, I was sitting in a tiny restaurant in the center of a white-washed village in Southern Spain. My first spoonful of the cold soup was the literal definition of refreshing: tomato, cucumber, a hint of garlic, rich olive oil and a bright sherry-vinegar finish.

It’s the perfect soup for when tomatoes and cucumbers are in season and of course, I had to recreate it at home. Here’s my very favorite summer gazpacho recipe: made like the Spanish do!

5 Star Reader Reviews

“Outstanding! Loved using sherry vinegar in the soup. Beautiful and delicious. Thank you.” -KJ

“Best gazpacho recipe I’ve made! I added another clove of garlic because I like a little more of a kick. But it’s SO good.” -ES

What Is Gazpacho?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. The dish is intended as a refreshment on a hot day, so it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

I lived in Spain for a semester during college, so I love creating Spanish recipes that remind me of my time there. Alex and I visited a few years ago and we had a very memorable cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain in a tiny restaurant in the center of a white-washed village. It was so refreshing, and since then I’ve been perfecting the perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain — Here’s the Spanish village where we had the transcendental gazpacho

Ingredients You’ll Need

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients I selected to make this gazpacho similar to my perfect Spanish rendition:

Ripe tomatoes: Use the ripest, best summer tomatoes you can find.
Cucumber: Adds cool, clean freshness and lightens the body of the soup. I always use English cucumber for the best flavor.
Red bell pepper, shallot, and garlic: These add sweetness and body to the flavor.
Olive oil: This is what makes gazpacho silky and rich.
Sherry vinegar: The traditional Spanish choice. It’s a non-negotiable in my opinion for that authentic flavor. But red wine vinegar can work as a substitute.
Smoked paprika (pimentón): My other secret ingredient for a hint of smoky complexity.

What Makes This Gazpacho Recipe Great

There are good gazpacho recipes, and there are great ones. I’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another traditional ingredient, and its astringent flavor lends just the right flair.
It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, I took cues from my favorite Spanish Chef (José Andrés) who doesn’t use bread in his recipe. Try a Salmorejo recipe for a bread-thickened soup.
It’s pureed, but not strained. Some chefs strain their gazpacho, but I like mine pureed, right from the blender. I think a good gazpacho should be blended, not chunky! Chunky gazpacho is more of an American adaptation, not Spanish.

How to Make Gazpacho

Gazpacho is so simple to make. The hardest part is waiting for it to chill.

Blend everything. Add all the ingredients to a blender and blend until completely smooth. Taste, then adjust the salt until it sings.
Chill until cold, which helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
Serve cold, topped with a drizzle of olive oil, a few chopped vegetables, and some crusty bread on the side.

How to Garnish Gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

Chopped tomatoes, cucumbers or shallot
Fresh herbs like oregano, chives or basil
Crusty bread like crostini or grilled bread
Olive oil drizzle

Storage and Leftovers

You can make ahead gazpacho or refrigerate leftovers; it lasts up to 3 days. Personally I like it within 1 day of making, but you can also make in advance and refrigerate until serving. Give it a quick stir or whisk to bring it back together.

I don’t recommend freezing this soup because the texture can become a bit watery after defrosting.

Dietary Notes

This gazpacho recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

What does gazpacho taste like?

It’s cool and savory, with the fresh sweetness of ripe tomato, hints of olive oil, and a tangy brightness from sherry vinegar. The smoked paprika adds a subtle depth.

Should gazpacho be smooth or chunky?

Traditional Andalusian gazpacho is blended completely smooth. Chunky versions exist (and are common in the U.S.), but I prefer mine silky and blended.

Do I need to peel the cucumber?

I peel mine for the smoothest texture and to keep any bitterness out of the soup. If you’re using an English cucumber, you can get away without peeling it.

What’s the best vinegar for gazpacho?

Sherry vinegar is the traditional and, to me, the best choice for authentic flavor. Red wine vinegar is a fine substitute if that’s what you have.

How far in advance can I make gazpacho?

Up to 2 to 3 days ahead. The flavors meld after a few hours in the fridge, so it’s a great make-ahead dish.

How should gazpacho be served?

Always cold, either in bowls as a starter or poured into small glasses to sip. Garnish it with chopped vegetables, herbs, a drizzle of olive oil, and crusty bread.