10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (2024)

This recipe is all you need to make the BEST Tomato Gazpacho Recipe! Spanish chilled tomato and vegetable soup that is fresh, light, and packed with flavor. Make it ahead and chill in the fridge.

10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (1)

The first time I tried gazpacho soup was at a fancy baby shower that took place at a small Spanish restaurant. It was servedin shot glasses as a non-alcoholic apéritif. I took my first sip of this chilled tomato soup and was immediately hooked!

If you have some ripe tomatoes to use up, why not try a batch of no-cook tomato sauce or this gazpacho soup recipe? It’s the perfect little summer meal in 10 minutes tops!

What is Gazpacho?

Gazpacho, pronouced Gas-pa-tcho, is a flavor-packed chilled tomato soup from the southern Spanish region of Andalusia. I learned from Clifford Wright that gazpacho actually originated as poor man’s food consumed by laborers in the vineyards and olive plantations. It consisted mainly of stale “residue” or leftover bread, water, and olive oil all pounded in a wooden bowl. As available, leftover fragments of vegetables were added and pounded through with the liquid. Not so fancy, but absolutely delicious!

Gazpacho is super popular throughout Spain and Portugal, and there are millions of gazpacho variations out there, most known to us here in the States is tomato gazpacho.

As far as gazpacho ingredients, let’s just agree right now that no two tomato gazpacho recipes are the same (we even love to mix things up with a watermelon gazpacho from time to time!). But, most will have these essential ingredients: tomatoes, onion,green pepper, cucumber, olive oil, vinegar (sherry vinegar is more authentic to Andalusia, where gazpacho originated), bread (soaked in water), and garlic.

In this recipe, I like to finish my gazpacho soup with a good drizzle of extra virgin olive oil and a garnish of fresh mint and cilantro. Serve with crusty bread from the store, or go the extra mile with Spanish Tuna Empanadillas.

10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (2)

Gazpacho ingredients

Like our Watercress Soup with Peas and Mint, this chilled tomato soup is the perfect way to use seasonal produce, here is what you’ll need to make it:

  • Tomatoes. About 2 pounds of ripe tomatoes
  • Cucumber. I like to use English cucumber which is seedless and somewhat sweeter. You can also use Persian or Kirby cucumbers, which are what is typically used in Spain.
  • Green bell pepper
  • Onion. I used green onion, both whites and green parts, roughly chopped. Some of the onion is great to use for garnish
  • Celery. Celery is not traditionally used in this soup, so it is optional, but I do think it adds good flavor. 1 celery rib is all you need here.
  • 2garlic cloves
  • Bread. Use stale white bread and trim the crust off. The bread is typically soaked in water until ver soft, then squeezed well to dispose of excess water. If you want a low-carb gazpacho soup, you can omit the bread.
  • Extra Virgin Olive Oil
  • Sherry vinegar. vinagre de Jerez is what is typically used to make gazpacho in Spain, but if you can’t find it, you can use a red wine vinegar to your taste.
  • Seasoning. You can certainly stick only to salt, pepper, and ground cumin, which is a popular ingredient used more in the south of Spain. If you like a little spice, add a pinch of cayenne pepper
  • Herbs for garnish. I like to use a little mint and cilantro, again this is a personal preference.

What kind of tomatoes to use?

We already agreed that no two gazpacho recipes are the same. In my research, I’ve found that Roma tomatoes are more commonly used for this chilled tomato soup, but you can use whichever tomatoes you prefer as long as they are ripe. In fact, you can use a combination of different tomatoes (cherry, heriloom, vine ripe), which will add interest to your soup.

A few tips for gazpacho soup:

  • Use the best tomatoes and ingredients you can find! Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. Good tomatoes will be fragrant and should be plump and heavy for their size, and the skins should be smooth without blemishes. Select English cucumbers with smooth skin, and examine the herbs well–the herb leaves should be bright green with no blemishes. And lastly, use the best extra virgin olive oil you can find (here are the olive oils I use regularly).
  • Use stale or day-old white bread. You do need to use bread that is at least one day old here. If possible, choose quality artisan white bread that you like, it does make a difference in how the gazpacho soup tastes.
  • Allow time for the soup to chill! For more developed flavor, try to chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight, if you like. I like to use an air-tight glass container or even canning jars like this one.
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How to make gazpacho from scratch?

Homemade gazpacho soup takes a few simple steps:

  • Blanch and peel the tomatoes. Simply put the tomatoes in a pot of boiling water and boil for about 40 seconds or so, then take them out with a slotted spoon and let them sit to cool for a minute. When they are cool enough to handle (but not fully cooled), you can easily peel the skin off.

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  • Puree. Put the tomatoes and the veggies along with the bread (that’s been soaked until tender and squeezed dry) and seasoning in a food processor or blender and puree until your desired texture (some of us like a very smooth and creamy gazpacho, while others like some texture). Taste and adjust seasoning.

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  • Chill. Transfer the gazpacho to a large glass container or mason jar (or several smaller jars) and tightly close. Chill in the fridge for a couple hours or overnight

    10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (6)

What to serve with gazpacho?

For the perfect summer lunch of light supper, serve tomato gazpacho soup in bowls, topped with a drizzle of extra virgin olive oil and a few fresh herbs. You serve it with a hearty salad such as this Mediterranean bean salad or balela. You don’t need bread, since that is already included in the salad. Or you can pour it in small glasses as an appertif or appetizer to serve a larger number of people.

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If you’re wondering about the color, gazpacho should be more orange than a deeper red, that’s because of the use of bread and other ingredients here.

Can you freeze it?

Yes! You can freeze gazpacho soup for a good 6 months. Be sure to puree the soup very well so it is smooth before transferring to freezer-safe jars or containers.

More Recipes to Try

  • Garlic Fried Tomatoes
  • Mediterranean Tomato Feta Salad Recipe
  • Easy Spanish Tortilla Recipe
  • Mediterranean Bean Soup Recipe with Tomato Pesto
  • Tomato Basil Soup
  • Salmorejo (Spanish Chilled Tomato Soup)

Browse allMediterranean recipes.

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Gazpacho Recipe

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The Mediterranean Dish

10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (8)

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Prep – 10 minutes mins

Total – 10 minutes mins

Cuisine:

Mediterranean, Spanish

Serves – 6

Course:

Appetizer, Lunch, Soup

Ingredients

  • 4 to 5 slices stale artisan bread, crust removed
  • Water
  • 5 large ripe tomatoes, about 2 pounds
  • 1/2 English cucumber, peeled, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, cored, seeded, roughly chopped
  • 2 green onions, trimmed, roughly chopped, more for garnish
  • 2 garlic cloves, peeled, roughly chopped
  • Extra Virgin Olive Oil
  • 2 tbsp sherry vinegar
  • Salt and pepper
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper, optional if you like spicy
  • Pinch sugar
  • Small handful fresh mint leaves, torn or chopped
  • Small handful fresh cilantro leaves, torn or chopped

Instructions

  • Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water

  • Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.

  • In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.

  • Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.

  • Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.

  • When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

Video

Notes

  • For best results:Refrigerate gazpacho for a couple of hours or overnight for a more developed flavor.
  • Serving Tip: This recipe will serve 4 or so for lunch or light supper (with a hearty salad like Balela). To serve as an appetizer or aperitif, you can pour gazpacho into small chilled glasses for 6 to 10 people (or you can serve more folks by using shot glasses).
  • Leftovers and Storage:Keep leftover gazpacho refrigerated in tight-lid glass containers or glass canning jars. It should keep well for 3 days or so.
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
  • Recipe is adapted from Jamie Oliver’s Food Escapes.

Nutrition

Calories: 75.2kcalCarbohydrates: 14.8gProtein: 2.9gFat: 0.9gSaturated Fat: 0.2gTrans Fat: 0.1gSodium: 89.6mgPotassium: 356.9mgFiber: 2.3gSugar: 4.6gVitamin A: 1065.1IUVitamin C: 31.9mgCalcium: 66.4mgIron: 1.2mg

Tried this recipe?

*This post was recently updated with new information and media for readers’ benefit.

I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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10-Minute Gazpacho Recipe - How to Make Gazpacho| The Mediterranean Dish (2024)

FAQs

How do you get the bitterness out of gazpacho? ›

Too bitter? Add some fresh fruit, more tomatoes, or even a pinch of sugar. Too bland? Add more vinegar or a squeeze of lemon juice and some more salt.

Is gazpacho really healthy for you? ›

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

Is it necessary to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

What seasoning counteracts bitterness? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

How to fix too much onions in gazpacho? ›

Uh, you can put a potato into the soup and the potato just peel a potato, cut it in half, throw it in the pot, and the potato will, um, uh, absorb some of that oniony flavor, um, that you seem to like.

How long will gazpacho last in the refrigerator? ›

This recipe is the classical gazpacho that we've always made and enjoyed back home. It can be made fairly quickly and will last for a week in your fridge!

Does gazpacho taste better the next day? ›

Make It Ahead (But Not Too Far in Advance) Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

What is so special about gazpacho? ›

If the thought of this cold Spanish soup conjures up visions of watery, bland, pureed vegetables, think again! The secret to a really good Gazpacho is marinating ripe vegetables with vinegar, olive oil and garlic. Fabulous, refreshing summer food bursting with flavour.

Is gazpacho good for blood pressure? ›

Regular consumption of cold gazpacho soup can help to battle high blood pressure and cut heart disease risk, say researchers.

Is gazpacho good for losing weight? ›

Gazpacho is a cold soup from southern Spain made from blended raw vegetables. It is a suitable choice for helping with weight loss due to its satiating effect, especially during warmer months.

Should gazpacho be served cold or room temp? ›

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time.

What goes with gazpacho for dinner? ›

It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.

Why does my gazpacho taste bitter? ›

Leaving in the tomato and cucumber seeds

When you leave seeds in your tomatoes and cucumbers, you run a few risks. The first is that there's a chance your gazpacho will turn out slightly bitter from the seeds. Secondly, the watery membranes surrounding the seeds can dilute the flavor of your gazpacho.

Why is my gazpacho frothy? ›

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

How do you neutralize bitterness? ›

Sweet ingredients like sugar, honey, fruit juices and maple syrup will balance bitterness. Any dish can also be balanced with a touch of a sour ingredient like lemon or vinegar. Finally, a fatty ingredient like oil, cream. coconut cream or butter will also tame bitterness.

What counteracts bitterness in soup? ›

Too Bitter

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour.

How to remove bitterness from stock? ›

How to Fix Bitterness
  1. Add an additional ⅛ teaspoon of salt, stir, and taste.
  2. For every quart of stock you can add one chopped apple and cook the stock for an additional two hours.
  3. Try a teaspoon or two of sugar, stir it in, and taste it after two minutes.
  4. Consider adding one to four tablespoons of unsalted butter.

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