Gazpacho – Spanish Cold Tomato Soup Recipe

Introduction

Gazpacho is a traditional Spanish cold soup that has become a summer staple across the world. Made from ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil, it is refreshing, light, and full of flavor. This dish requires no cooking, which makes it perfect for hot days when turning on the stove feels like too much.

Historically, gazpacho dates back to the Middle Ages in Spain, when it was originally made without tomatoes. The earliest versions were a mix of stale bread, olive oil, vinegar, and water. Tomatoes were added much later, after they were introduced to Europe from the Americas, and transformed the dish into the red gazpacho we know today.

In this recipe, you’ll learn how to make authentic gazpacho with a few simple steps. You will also discover how marinating the ingredients before blending can deepen the flavor and create a smoother texture. Plus, I’ll show you a trick to make your gazpacho look vibrant and feel extra refreshing.

I learned this recipe from my Spanish friend Lidia, whom I met in Japan. One night, she pulled me into a nightclub and taught me how to dance. That memory stayed with me, and so did this dish. It’s more than just a recipe. It’s a way to connect across cultures, one bowl at a time.

To bring out the bright, tangy flavor, I recommend using a good-quality sherry vinegar. You can find the one I used here:

👉 https://amzn.to/4lbhTt2

Ingredients

(Serves 2–3)

• Ripe tomatoes … 4–5 (or about 10 Roma tomatoes)

• Cucumber (peeled) … 1

• Bell pepper (red or green) … 1

• Red onion … 1/4

• Garlic … 1 clove

• Sherry vinegar … 1–2 tbsp

• Extra virgin olive oil … 3–4 tbsp

• Salt and black pepper … to taste

Optional toppings:

Finely chopped vegetables, olive oil, croutons, or rustic bread on the side

Instructions

Chop the ingredients

Cut everything into chunks just big enough to fit in your blender.

• Remove tomato stems and cut into wedges

• Peel the cucumber, quarter lengthwise, then slice into half-moons (reserve 1/4 for garnish)

• Remove seeds and core from the bell pepper, then chop

• Trim the red onion and chop (reserve some for garnish if desired)

• Finely mince the garlic

💡 Tip: No need for perfect cuts. Just make sure the pieces are even for smooth blending.

Mix and marinate (optional but recommended)

Combine all chopped ingredients in a large bowl.

Add sherry vinegar, olive oil, salt, and pepper.

Stir well, cover, and refrigerate for at least 3 hours to let the flavors meld.

If you’re short on time, you can skip this step and move on to blending.

💡 Tip: Marinating balances the acidity and gives a rounder flavor.

Blend and serve

Transfer everything to a blender or food processor.

Blend until smooth. You can strain for a finer texture or leave it rustic.

Chill again for 15 minutes to let the bubbles settle and the color deepen.

Serve cold in bowls. Top with the reserved cucumber, a drizzle of olive oil, and black pepper to finish.

💡 Tip: Gazpacho tastes best when well chilled, so don’t skip the final chill.

Tips

• Use ripe, juicy tomatoes for full flavor

• Marinate if possible for a smoother, more balanced taste

• Keep your cuts even to help your blender do its job

• You can serve it with crusty bread or croutons for extra texture

• If you prefer a lighter texture, strain the soup after blending

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Let me know if you tried this recipe!

Don’t forget to like, comment, and subscribe for more delicious recipes.

Affiliate Disclosure

This post includes an Amazon affiliate link. If you purchase through the link, I may earn a small commission at no extra cost to you. It helps support my content and keeps these recipes coming. Thanks for the support!