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Fresh gazpacho served ice cold, garnished with chopped vegetables
Cooling gazpacho made from tomato, pepper, and cucumber, drizzled with olive oil

Classic Spanish Gazpacho

Author: Flavelo
Recipes Soups
Gazpacho is Andalusia's liquid salad. Originally food for field workers who mixed dry bread, oil, vinegar, and vegetables. In the modern version, tomato dominates, but texture still comes from the emulsion of olive oil and vegetable juice, and (often) bread thickening power. No cooking, just the harmony of raw flavors.
🕒 Prep Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Blender
  • Strainer (if you like it silky)

Instructions

1 ✓

Roughly chop vegetables. Put them in a bowl, salt, drizzle with vinegar and oil. Mix and let stand for 30 minutes.

Tip: This 'marinating' (maceration) helps salt draw juices from vegetables and flavors meld before blending.
2 ✓

Put everything including juices into the blender. Blend on max speed until completely creamy.

Tip: High-speed mixing emulsifies oil with tomato juice, making it creamy without cream.
3 ✓

If you want very silky soup, pass through a strainer (removes skins/seeds). If you like it rustic, leave as is.

4 ✓

Chill for at least 1 hour. Serve drizzled with a little oil and with toast.

Tip: Cold dulls flavors, so taste before serving; it might need more salt.

Recipe FAQ

Why is my soup pink/orange, not red?
When you blend olive oil with tomato, an emulsion forms which lightens the color. This is completely normal and makes the taste creamier.

Ingredients

  • 5 whole Ripe Tomatoes
  • 1 whole Cucumber (peeled)
  • 1 whole Green Bell Pepper
  • 1 small Red Onion
  • 2 cloves Garlic
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Sherry Vinegar or Red Wine Vinegar (more authentic than lemon)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Cold Water (only if necessary)