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Classic Spanish Cold Gazpacho

Category: Discover America's Diverse Culinary Regions

This classic Spanish gazpacho is full of sun-ripened tomatoes, crisp cucumbers, and sweet bell peppers, blended with olive oil and sherry vinegar for a refreshing summer soup. The bread gives a silky body, while a balance of sea salt and cumin (if desired) rounds out the flavors. After blending, chilling allows the flavors to deepen and meld. Garnish with diced vegetables, fresh herbs, and a drizzle of olive oil before serving for extra freshness and crunch. Ideal for hot days, this vibrant soup is both light and satisfying, bringing the taste of Spain right to your table.

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Updated on Fri, 04 Jul 2025 06:19:16 GMT
A bowl of red soup with vegetables. Save
A bowl of red soup with vegetables. | krispyrecipes.com

This classic gazpacho is a staple in my kitchen once the summer heat hits, bringing together the bold flavors of ripe tomatoes, crisp cucumbers, and fragrant olive oil. Each spoonful is a taste of sunshine and makes the hottest days feel instantly cooler. Blended and served cold, it is the ultimate no-cook soup for easy entertaining or just a quick, refreshing lunch.

My kids know summer is finally here when they spot a jar of gazpacho chilling in the fridge. It is the only soup they will ask for during August and a nostalgic nod to the Mediterranean vacations we have cherished.

Ingredients

  • Ripe tomatoes: These form the vivid base and bring natural sweetness Look for locally grown or vine ripened for best flavor
  • Cucumber: Adds coolness and a crisp finish Pick firm and glossy cucumbers for freshness
  • Red bell pepper: Gives sweet flavor and bright color Choose peppers with taut skin and heft
  • Green bell pepper: Offers earthy flavor and traditional Spanish color contrast
  • Red onion: Brings subtle sharpness Milder when soaked in water if needed
  • Garlic: Provides depth and a savory kick Use fresh and not sprouting
  • Extra virgin olive oil: Key for silky texture and rich taste The quality really stands out here Spanish varieties are especially nice
  • Sherry vinegar: for depth and slight zing Red wine vinegar works if that is what you have
  • Sea salt: Essential for balancing flavors Use flaked sea salt for a cleaner finish
  • Freshly ground black pepper: Adds gentle spice Always use freshly ground
  • Ground cumin (optional): for smoky notes Adds Spanish flair but is up to your taste
  • Day old country bread: for body and traditional texture Pick a rustic loaf without strong flavors Fresh bread will not blend as smoothly
  • Cold water: to thin as needed Use filtered or chilled water for the freshest taste
  • Garnishes: diced cucumber diced red bell pepper diced red onion fresh parsley or basil extra olive oil Adds texture color and aroma Choose crisp vegetables and fragrant herbs

Step-by-Step Instructions

Soak the Bread:
Tear day old bread into large pieces and soak it in cold water for about two minutes It should feel heavy and fully saturated After soaking gently press to squeeze out most of the water and tear the bread into even smaller pieces This gives the soup its creamy body and avoids dry lumps
Prepare the Vegetables and Blend:
Chop all vegetables into rough chunks Add soaked bread tomatoes cucumber both bell peppers onion and garlic into your blender Pour in the olive oil sherry vinegar salt black pepper and cumin if using Blend on high speed until everything is completely smooth This may take one to three minutes depending on your blender Scrape down sides as needed
Adjust Seasoning and Consistency:
Taste the blended soup and adjust with more salt or vinegar if you want a sharper or more robust flavor If it feels too thick for your taste pour in a bit more cold water and blend again until the texture suits you
Chill the Soup:
Pour the soup into a large bowl Cover tightly and refrigerate for at least two hours You want the flavors to meld and the soup to become thoroughly chilled Stir it well before serving
Serve and Garnish:
Give the soup a final stir and ladle it into serving bowls Top each portion with your choice of diced cucumber diced bell pepper onion and fresh herbs Drizzle with a bit of extra olive oil just before serving for a beautiful sheen and flavor boost
A spoon is being used to scoop up a bowl of gazpacho. Save
A spoon is being used to scoop up a bowl of gazpacho. | krispyrecipes.com

I never skip the olive oil drizzle on top It reminds me of the little tapas bars in Seville where the whole bowl glistens in the sun One summer we served gazpacho at a family reunion in the backyard and it disappeared before the grill was even hot

Storage Tips

Store leftover gazpacho in a sealed container in the refrigerator It tastes even better after a few hours as the flavors merge well Avoid freezing which tends to ruin the fresh veggie texture I love pouring leftovers into small jars for easy grab and go lunches

Ingredient Substitutions

You can swap sherry vinegar with red wine vinegar or even apple cider vinegar in a pinch If gluten is a concern simply use your favorite gluten free country bread For a fun twist I sometimes toss in a yellow tomato or a handful of cherry tomatoes to brighten the flavors even more

Serving Suggestions

Gazpacho shines served in chilled bowls or even shot glasses for a party starter A sprinkle of flaky sea salt just before serving really heightens the freshness At our home we pair it with crusty bread or light cheese plates for a light meal

A bowl of red soup with vegetables. Save
A bowl of red soup with vegetables. | krispyrecipes.com

Cultural and Historical Context

Classic gazpacho has deep Spanish roots particularly in Andalucia Developed as a rustic way for peasants to enjoy stale bread and summer garden harvests it highlights local produce and regional olive oil There are as many variations as there are Spanish kitchens but always a celebration of sun ripened flavors

Recipe FAQs

→ How long should gazpacho chill before serving?

Allow at least 2 hours in the refrigerator for the flavors to meld and the soup to become truly refreshing.

→ Can gazpacho be prepared in advance?

Absolutely. Prepare up to a day ahead and store covered in the fridge. Add garnishes just before serving.

→ Is it possible to make gazpacho gluten-free?

Yes, simply use gluten-free bread in place of regular bread for a gluten-free variation.

→ What are the best tomatoes for gazpacho?

Very ripe, flavorful summer tomatoes provide the best taste and vibrant color for classic gazpacho.

→ How can I achieve a smooth gazpacho texture?

Blend thoroughly and strain the soup through a fine sieve if you prefer a silky finish.

→ What garnishes work well with gazpacho?

Diced cucumber, bell peppers, red onion, fresh herbs, and a swirl of extra virgin olive oil add flavor and texture.

Classic Spanish Cold Gazpacho

Vibrant Spanish cold soup bursting with tomatoes, peppers, and olive oil. Served chilled for maximum freshness.

Preparation Time
20 min
Cooking Time
~
Total Time
20 min

Recipe Category: Regional Specialties

Skill Level: Beginner

Cuisine Type: Spanish

Recipe Yield: 4 Servings (Serves 4 bowls)

Dietary Options: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Vegetables

01 6 ripe tomatoes (approximately 800 g), cored and chopped
02 1 medium cucumber (approximately 200 g), peeled, seeded, and chopped
03 1 small red bell pepper, seeded and chopped
04 1 small green bell pepper, seeded and chopped
05 1 small red onion, peeled and chopped
06 2 garlic cloves, peeled

→ Liquids & Seasonings

07 3 tablespoons extra virgin olive oil
08 2 tablespoons sherry vinegar or red wine vinegar
09 1 teaspoon sea salt
10 1/4 teaspoon freshly ground black pepper
11 1/4 teaspoon ground cumin (optional)
12 2 slices day-old country bread (approximately 60 g), crusts removed
13 240 ml cold water, plus more as needed

→ Garnishes

14 Diced cucumber
15 Diced red bell pepper
16 Diced red onion
17 Fresh parsley or basil leaves
18 Extra virgin olive oil, for drizzling

Steps to Follow

Step 01

Place the bread slices in a bowl and pour over 240 ml of cold water. Let soak for 2 minutes, then squeeze out most of the liquid and tear the bread into pieces.

Step 02

In a blender or food processor, combine the soaked bread, chopped tomatoes, cucumber, red and green bell peppers, onion, garlic, olive oil, vinegar, sea salt, black pepper, and cumin if using. Blend until completely smooth.

Step 03

Taste the soup and adjust seasoning as needed, adding more salt, vinegar, or olive oil to your preference. If the soup is too thick, blend in a bit more cold water until desired consistency is reached.

Step 04

Transfer the blended soup to a large bowl, cover, and refrigerate for at least 2 hours or until thoroughly chilled.

Step 05

Stir the soup before serving. Ladle into bowls and garnish with diced cucumber, red bell pepper, red onion, fresh herbs, and an extra drizzle of olive oil.

Additional Notes

  1. For a silkier texture, strain the blended soup through a fine sieve before chilling.
  2. Choose the ripest, most flavorful tomatoes available for the best taste.
  3. Gazpacho is ideal as a starter or a light lunch, especially on hot days.
  4. Sherry vinegar provides classic character, but red wine vinegar works well if unavailable.

Required Tools

  • Blender or food processor
  • Sharp knife
  • Cutting board
  • Large bowl
  • Ladle

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains wheat from bread; use gluten-free bread for a gluten-free version.

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 180
  • Fats: 9 g
  • Carbohydrates: 22 g
  • Proteins: 4 g