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Authentic Spanish Gazpacho Recipe

The gazpacho is one of the most traditional recipes of Spain and Andalusia where, traditionally, in the summer it is hot and you need substantial but also fresh foods: gazpacho is just a spectacular example of a simple, quick and tasty recipe that only uses seasonal ingredients.

If you have the chance to visit Spain, you will notice that gazpacho varies slightly from region to region and it’s served in different ways from place to place.

Andalusian tomato gazpacho, from the Andalucia region, is almost always the version that comes to mind to most people when thinking of this blended soup, that is perfect in summer.

What is gazpacho soup made of?

Traditionally, gazpacho includes stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. Onion is optional in the traditional recipe but it’s almost never missing.

Gazpacho soup is ideal to make in summer: the ingredients to use are quintessentially summery, and are in season in many parts of World. Plus, their combination and the method to make this recipe makes it one of the most refreshing ones.

Let’s jump to the recipe, before giving you a few advice.

Ingredients for 4 people

  • 1/2 pound of ripe tomatoes
  • 1/2 green pepper
  • 1 clove of garlic
  • 1/2 cucumber
  • 1 dl of olive oil
  • 4 tablespoons white wine vinegar
  • 1 slice of bread
  • Cold water
  • Fine salt


  1. Blanch the tomatoes and remove the peel then put them in a blender together with the cucumber, the garlic, and the pepper.
  2. Also, add the wet bread in the water.
  3. Blend until you get a lump-free sauce then add salt and vinegar until you find the right flavor and, if necessary, olive oil.
  4. Put the gazpacho in a colander to remove any residue, place it in a bowl, cover with cling film to avoid the oxidation of the tomato and put it in the fridge for at least 1 hour.
  5. Serve your gazpacho in individual portions with croutons, cucumber and pepper.


Preparation time: 15 minutes

Cooking time: 0 minutes

Total time: 15 minutes

Is gazpacho healthy?

Gazpacho is healthy! In fact, it is a low-calorie nutritious dish, that hydrates your body and nourishes it thanks to the mineral salts contained in its ingredients. Also, it helps internal transits. It’s also light and refreshing, so it’s perfect when it’s too hot and eating something else can be hard.

Should gazpacho be smooth or chunky?

Traditionally, gazpacho is a smooth soup. You can go for a chunky soup if you prefer, but the smooth version is the best.

How do you eat gazpacho soup?

You can eat the gazpacho soup as a starter or a main dish, with some stale bread and raw vegetables. Just take it off the fridge, and serve it as it is.

How long can you keep gazpacho soup?

You can keep your gazpacho soup for up to 3 days if you store it in a glass container with an airtight seal. Make sure you add layer of cling film before closing the container with the cap to make sure the tomatoes don’t get oxidizes.

Can you freeze homemade gazpacho soup?

Yes, you can make gazpacho in batches and freeze it. You can freeze it in a glass container, and it will last for a few months.

Best ingredients for your gazpacho

Gazpacho is such a traditional recipe, that every single ingredient can make it or break it. Here you have a selection of some of the best ingredients you should use to make sure your gazpacho soup recipe will be amazing.

  • Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 Fl Oz (Pack of 1) – Check on Amazon
  • Colavita Extra Virgin Olive Oil, 34 Fl Oz (Pack of 1) – Check on Amazon
  • Colavita Extra Virgin Olive Oil, First Cold Pressed, 25.5 Fl Oz (Pack of 1), Glass Bottle – Check on Amazon
  • Colavita Premium Italian Extra Virgin Olive Oil – Check on Amazon
  • Fattoria Bini | Medium IGP Toscano Extra Virgin Olive Oil – Check on Amazon
  • Partanna Extra Virgin Olive Oil – Check on Amazon
  • Frantoio Barbera, Sicilian Extra Virgin Olive Oil – Check on Amazon
  • De Cecco Extra Virgin Olive Oil – Check on Amazon

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About the author
Veruska Anconitano
Veruska works as SEO Manager and Localization Project Manager She's an accredited journalist, a member of the British Guild of Travel Writer, and a certified sommelier. She's the co-owner of TheFoodellers and a bunch of other websites.
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