Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gazpacho
A chilled Spanish soup of blended ripe tomatoes, cucumber, bell pepper, and garlic, finished with sherry vinegar and olive oil.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Wash and prep all vegetables. Place the tomatoes, cucumber, green bell pepper, red onion, and garlic into a high-powered blender.
- 2
Blend on high for 1-2 minutes until the mixture is very smooth and liquefied.
- 3
With the blender running on low speed, slowly stream in the extra virgin olive oil to emulsify the soup.
- 4
Add the vinegar, salt, and black pepper. Blend briefly to combine. Taste and adjust seasoning if necessary.
- 5
Transfer the soup to a large pitcher or bowl, cover tightly, and refrigerate for at least 2 to 4 hours to allow flavors to meld and to chill completely.
- 6
Serve cold in bowls or glasses, optionally garnished with a drizzle of olive oil, extra diced cucumber, or served with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
3 g
Protein
15 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gazpacho is a cold raw-vegetable soup from Andalusia in southern Spain, where summer heat makes a chilled bowl a survival food as much as a pleasure. Older versions were bread, oil, garlic, and vinegar pounded together; tomatoes arrived later from the New World and became central. It is a soup that cooks nothing and depends entirely on ripe produce and good olive oil.
Listahan note
This version blends ripe raw tomatoes with bread, garlic, and olive oil for body, then chills it hard so it tastes cold, bright, and silky.
Technique cues
- Use the ripest tomatoes you can find, since the soup is essentially raw and there is no cooking to hide behind.
- Blend in a little bread and a steady stream of olive oil to emulsify the soup into something silky rather than watery.
- Chill the gazpacho for at least a couple hours so it is genuinely cold and the flavors meld and round out.
Kitchen flow
- Parallel prep
- Roughly chop all the vegetables and soak the bread while the blender is out, then blend it all in one go.
- Make-ahead
- Gazpacho is better made several hours or a day ahead so it chills fully and the flavors marry.
- Leftover move
- Pour leftover gazpacho over grilled vegetables or use it as a base for a chilled shrimp cocktail.
- Cleanup rhythm
- Just a blender and a cutting board; blend a little water through the jug to pre-rinse it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ripe tomatoes
the base
Purpose: They make up the bulk of the soup, so their ripeness sets the flavor ceiling.
Handling: Core and roughly chop; no need to peel for a blended soup.
Adaptation: Good canned whole tomatoes can rescue an off-season batch.
cucumber and pepper
fresh vegetable body
Purpose: They add freshness and round out the tomato base.
Handling: Peel the cucumber if waxy and roughly chop both before blending.
Adaptation: Adjust proportions to taste; some cooks lean more on cucumber for coolness.
stale bread
thickener
Purpose: Soaked bread gives the soup its traditional silky, emulsified body.
Handling: Soak a handful in water or the tomato juices before blending.
Adaptation: Omit for a gluten-free, lighter soup; it will be thinner.
garlic
sharp backbone
Purpose: A little raw garlic gives the soup its characteristic bite.
Handling: Use a small amount; it intensifies as the soup sits.
Adaptation: Reduce or omit for a milder, kid-friendly bowl.
sherry vinegar
brightening acid
Purpose: A splash of good vinegar is the classic Andalusian tang that makes it sing.
Handling: Add to taste at the end and adjust after chilling.
Adaptation: Red wine vinegar works if sherry vinegar is unavailable.
extra-virgin olive oil
richness and emulsion
Purpose: Streamed in while blending, it makes the soup creamy without dairy.
Handling: Drizzle in slowly with the blender running, then more on top to serve.
Adaptation: Use a fruity Spanish oil for the most authentic result.
Technique notes
- Pass the soup through a sieve for a restaurant-smooth texture, or leave it rustic for more body.
- Save a little finely diced cucumber, pepper, and tomato to spoon on top as a fresh garnish.
- Taste and re-balance the salt and vinegar after chilling, since cold mutes seasoning.
Ingredient swaps
- Gluten-free direction
- Omit the bread or use gluten-free bread; the soup will be a bit lighter.
- Lower-sodium direction
- Lean on vinegar and garlic for brightness and add salt sparingly at the end.
- Heartier direction
- Top each bowl with diced avocado, croutons, or a few cooked shrimp.
Serve alongside
- Crusty bread
- Spanish tortilla
- Marinated olives
- Manchego cheese and crackers
- Chilled dry sherry
- Spanish white wine
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps three to four days in the fridge and often tastes better on day two. Stir well before serving, as it can separate. It does not freeze, since the raw vegetables turn watery on thawing.
Equipment
- A blender
- A fine sieve for straining
- A ladle
- A pitcher for chilling and serving
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