Skip to Content

Gazpacho

If you’re looking for a cold and refreshing savory soup, try making Gazpacho! This cold Spanish soup made with fresh tomatoes, onion, cucumbers, and seasonings makes the perfect summer main dish.

Bowls of gazpacho soup with toppings.

How To Make Homemade Gazpacho

  1. Place the tomatoes, onion, green pepper, cucumber, garlic, sea salt, cumin, and pepper in a blender. Process until smooth.
  2. Add the olive oil and vinegar and basil or parsley if using. Blend for another 20 to 30 seconds. Pour into a sealable container and refrigerate for 4 hours or longer.
  3. Serve bowls of cold soup with cherry tomato halves, diced cucumber and chives, croutons, or serve over ice with a straw.
Collage showing how to make gazpacho.

Gazpacho Recipe Tips:

  1. For a thinner soup, add more tomato juice or water. For a thicker soup, add less.
  2. Add heat to the dish by adding a pinch of cayenne pepper, diced jalapeño, or chili flakes.
  3. This recipe is very versatile! If you don’t have one of the vegetables listed, feel free to omit it or swap it out for something else. Just be sure to adjust the seasoning accordingly.
  4. If you’re not a fan of cumin, feel free to leave it out.
  5. Substitute the sherry vinegar with red wine vinegar or white balsamic vinegar.
  6. For the best results, make this recipe a day ahead of time so the flavors have time to develop.
  7. If you’re serving gazpacho to a group, it’s a good idea to set out the toppings in small bowls so everyone can customize their soup to their liking.

Variations:

Gazpacho isn’t just for tomatoes! You can make this cool soup favorite with all sorts of fruits and vegetables. Here are a few ideas to get you started:

  • Watermelon Gazpacho – Replace the tomatoes with watermelon for a sweet and refreshing twist on this classic soup.
  • Strawberry Gazpacho – A summertime favorite! Simply swap out the tomatoes for strawberries.
  • Cucumber Gazpacho – Cucumbers are the star of this refreshing chilled soup. If you want, you can leave out the tomatoes altogether or use just a few to add color and sweetness.
  • Peach Gazpacho – A unique and delicious gazpacho made with ripe peaches, cucumbers, and bell peppers.
  • Mango Gazpacho – A tropical twist on gazpacho that’s perfect for summer! Made with mangoes, pineapple, and lime juice.
Top down view of a large bowl of cold soup.

Storage and Freezing:

Storing: Store gazpacho in the refrigerator for up to 4 days.

Freezing: Due to the high water content of this soup, freezing is not recommended.

Like this recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Bowl of gazpacho with croutons.

Gazpacho

5 from 1 vote
Print Pin Save
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 Servings
Calories: 210kcal

I earn a commission from Amazon and Instacart from qualifying purchases.

Equipment

Ingredients

  • 2 pounds tomatoes cored
  • ¼ cup red onion diced
  • ½ green pepper cut into pieces
  • ½ English cucumber peeled and cut into pieces
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 tablespoon basil fresh (may substitute parsley)
  • Cherry tomatoes for serving (optional)
  • Cucumber for serving (optional)
  • Chives for serving (optional)

Instructions

  • Place the tomatoes, onion, green pepper, cucumber, garlic, sea salt, cumin, and pepper in a blender. Process until smooth.
  • Add the olive oil and vinegar and basil or parsley if using. Blend for another 20 to 30 seconds.
  • Pour into a sealable container and refrigerate for 4 hours or up to overnight.
  • Serve bowls of cold soup with cherry tomato halves, diced cucumber and chives, or serve over ice with a straw.
  • See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Mona Sloan Photography.

Nutrition

Serving: 2cups | Calories: 210kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 593mg | Fiber: 4g | Sugar: 8g
Recipe Rating