Gazpacho Recipe

Top down view of a bowl of gazpacho topped with chopped cucumber and a drizzle of olive oil.

Course: Soups

Cuisine: Spanish

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: best gazpacho recipe

Prep Time: 10

Cook Time: 0

Chilling time (optional): 30

Total Time: 40

Servings:

Calories: 188kcal

This traditional gazpacho recipe is easy to make and it's a Spanish classic! Use the best summer tomatoes and sherry vinegar for authentic flavor.

Print Recipe

US Customary - Metric

Equipment

chef's knife
cutting board
blender or food processor followed by immersion blender

Ingredients

2 pounds ripe tomatoes
1 red bell pepper
1 English cucumber or regular cucumber
1 clove garlic
4 tablespoon sherry vinegar or more if you like
4 tablespoon olive oil or more if you like
½ cup ice water or ice cubes if you're in a hurry
1½ teaspoon kosher salt

Instructions

Remove the ribs and seeds from the bell pepper and chop it into large chunks.
Use a vegetable peeler to peel a few stripes of skin away from the cucumber. Or peel it all the way. It's your preference. Cut off a few slices for the topping and set aside. Cut the remaining cucumber into large chunks.
Use a paring knife to core the tomatoes. Then give them a rough chop.
Place cucumbers, tomatoes, bell pepper, and garlic in a blender and blend until smooth. Then add the oil, vinegar, salt and ice water and blend again. Taste for seasoning. Add more oil or vinegar if you like.
(Alternatively, you can use a food processor to chop down the vegetables, then transfer to a large bowl, add the water, vinegar, oil, and salt and use an immersion blender to blend until smooth.)
For best results, let the gazpacho chill for at least 30 minutes (or overnight) before serving to allow the flavors to come together. Serve topped with a drizzle of olive oil and chopped cucumbers.
Makes 4 bowls, but serves 6-8 or more if served in small glasses.

Notes

You must, must, MUST use sherry vinegar. Sherry vinegar is what makes gazpacho taste like gazpacho! It's made from sherry—obvi—and is produced in the southern Spanish province of Cádiz. The flavor is distinct and it's used in all kinds of Spanish dishes. You can find it online, at Whole Foods, and at specialty markets.
No time to wait for the soup to chill? Substitute ice cubes for the water.
Some recipes will tell you to strain the soup through a fine sieve before serving. I don't do this because I like the slight bit of texture you get by not straining it. But if you prefer to do so, go ahead! You do you.
If you're having a summer gathering, serve gazpacho shooters! Put them into a shot glass or small cocktail glass and let guests drink the cold soup as they mingle, free of utensils!

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