I love how this Classic Gazpacho is light, refreshing, and bursting with fresh summer flavor. It’s the kind of dish that cools you down from the inside out. It’s perfect for hot days when you don’t feel like turning on the stove, and it’s so good, don’t be surprised if people want seconds!
This cold Spanish soup blends ripe tomatoes, crisp veggies, olive oil, and a splash of vinegar for a tangy, satisfying bite. I always keep a batch in the fridge during warm months—it’s great for quick lunches or a chilled starter before grilling. The best part? It’s even better the next day after the flavors have had time to mingle.
Make it your own with fun garnishes like diced cucumber, bell pepper, and a swirl of olive oil. Whether you serve it in bowls or little shooters for entertaining, it always brings a pop of color and bold flavor to the table.
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Ingredients
- Tomatoes – Roma tomatoes work great for this because they have fewer seeds, but my favorite are San Marzano tomatoes if you can find those. The key is to use fresh tomatoes – they make all the difference!
- Cucumber – Or use about ½ of an English cucumber, skin and all.
- Red bell pepper – Seeded and coarsely chopped.
- Red onion
- Garlic clove – Please use fresh garlic! It makes all the difference!
- Olive oil
- Red wine vinegar
- Salt
- Black pepper
- Paprika – Use spicy smoked paprika if you’d like to give your gazpacho a bit of a kick.
- Cumin – Optional.
- Tomato juice – Use lower sodium tomato juice.
- Lemon juice
- Sugar
- Tabasco sauce
- Chopped fresh basil or parsley – For garnish.
Optional garnishes
- Red bell pepper
- Diced cucumber
- Tomato
How To Make Classic Gazpacho
- Blend the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, paprika, cumin, tomato juice, lemon juice, sugar, and Tabasco in a blender until smooth.
- Chill the mixture in the fridge for at least 2 hours to let the flavors develop.
- Taste and adjust the seasoning, adding more salt, vinegar, or Tabasco if needed.
- Serve cold, garnished with chopped herbs and diced vegetables. Drizzle with extra olive oil, if desired.
Step-by-step process
Chef Jenn’s Tips
- Use the ripest tomatoes you can find—they’re the star of the show.
- If you prefer a chunkier gazpacho, pulse the blender instead of puréeing fully.
- For a smoother soup, strain the mixture through a fine mesh sieve after blending.
- Make it spicy with extra hot sauce or a pinch of cayenne.
- Letting it chill overnight will deepen the flavor even more.
recommended
Make It A Meal
Serve this gazpacho with a grilled cheese sandwich, crusty bread, or a simple tapas board of olives, manchego cheese, and marinated veggies for a full Spanish-inspired meal. It also works beautifully as a refreshing first course for a summer dinner party.
Storage
Store gazpacho in a sealed container in the refrigerator for up to 3 days. Stir well before serving and adjust seasoning as needed. Freezing is not recommended, as the texture can change once thawed.
Classic Gazpacho
Ingredients
- 2 lbs ripe tomatoes cored and chopped
- 1 small cucumber peeled, seeded, and chopped
- 1 small red bell pepper seeded and coarsely chopped
- ½ cup red onion diced
- 1 garlic clove minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin optional
- 1 cup tomato juice
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon Tabasco sauce or more to taste
- Fresh basil or parsley for garnish
Optional garnishes
- cucumber diced
- tomato
- red bell pepper
Instructions
- Blend the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, paprika, cumin, tomato juice, lemon juice, sugar, and Tabasco in a blender until smooth.
- Chill the mixture in the fridge for at least 2 hours to let the flavors develop.
- Taste and adjust the seasoning, adding more salt, vinegar, or Tabasco if needed.
- Serve cold, garnished with chopped herbs and diced vegetables. Drizzle with extra olive oil, if desired.
Notes
Chef Jenn’s Tips
- Use the ripest tomatoes you can find—they’re the star of the show.
- If you prefer a chunkier gazpacho, pulse the blender instead of puréeing fully.
- For a smoother soup, strain the mixture through a fine mesh sieve after blending.
- Make it spicy with extra hot sauce or a pinch of cayenne.
- Letting it chill overnight will deepen the flavor even more.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.