Spanish 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
Chilled and silky, this Andalusian tomato soup bursts with raw cucumber, garlic, and olive oil — refreshing on a warm day and ready in minutes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
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
Prep the Vegetables: Wash and chop the tomatoes, cucumber, green pepper, and onion into rough chunks. Smash the garlic cloves.
- 2
First Blend: In a powerful blender, combine the tomatoes, cucumber, pepper, onion, and garlic. Blend on high for 2-3 minutes until completely smooth and liquefied.
- 3
Emulsify the Oil: With the blender running on a medium speed, slowly stream in the extra virgin olive oil to create a rich, creamy emulsion.
- 4
Season: Add the sherry vinegar and sea salt. Blend for another 10 seconds. Taste and adjust seasoning, adding more vinegar or salt if necessary to brighten the flavors.
- 5
Strain (Optional): For a silky-smooth texture, pass the mixture through a fine-mesh sieve, pressing the liquid through with a spatula and discarding the skins and seeds.
- 6
Chill and Serve: Transfer the Gazpacho to a glass pitcher and chill in the refrigerator for at least 2 hours. Serve very cold, garnished with a drizzle of olive oil and finely diced cucumber.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
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 serving195
Calories
3 g
Protein
16 g
Carbs
14 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 comes from the hot, sun-baked region of Andalusia in southern Spain, where a cold, raw vegetable soup was a way to stay nourished and hydrated through brutal summer heat. The earliest versions were simply bread, garlic, oil, vinegar, and water pounded in a mortar; tomatoes and peppers arrived only after they came back from the Americas. Today it is the quintessential Spanish summer dish, served chilled and often drunk straight from a glass.
Listahan note
This version leans on ripe tomatoes and a slug of good olive oil emulsified right in, so it tastes silky and rounded rather than thin and watery.
Technique cues
- Use the ripest tomatoes you can find; gazpacho is raw, so the soup tastes exactly as good as the produce going in.
- Stream the olive oil in slowly while the blender runs so it emulsifies, giving the soup a creamy body without any dairy.
- Pass it through a sieve for a restaurant-smooth texture, or leave it rustic; either way chill it hard before serving so it tastes bright.
Kitchen flow
- Parallel prep
- Soak the bread and chill your serving glasses while you chop the vegetables so everything comes together fast.
- Make-ahead
- Gazpacho actually improves after a few hours; make it the morning of or the night before to let the flavors marry.
- Leftover move
- Use leftover gazpacho as a chilled sauce over grilled fish or as a base for a Bloody Mary-style brunch drink.
- Cleanup rhythm
- Rinse the blender right away before tomato pulp dries on, then a quick soapy blend cleans it in seconds.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ripe tomatoes
the flavor base
Purpose: Tomatoes provide the body, sweetness, and acidity that define the soup, so their ripeness is everything.
Handling: Core them and roughly chop; no need to peel if you plan to strain the soup afterward.
Adaptation: Out of season, use good canned San Marzano tomatoes plus a fresh tomato for aroma.
Cucumber
cooling freshness
Purpose: Cucumber adds a clean, watery crispness that lightens the tomato and keeps the soup refreshing.
Handling: Peel and seed it so the soup does not turn bitter or bubbly as it sits.
Adaptation: Zucchini works in a pinch but blanch it briefly to soften the raw edge.
Stale bread
body and emulsifier
Purpose: Soaked bread thickens the soup and helps the oil emulsify, a trick straight from the original recipe.
Handling: Soak a handful of crustless bread in water, squeeze it out, and blend it in.
Adaptation: Leave it out for a lighter, lower-carb soup, or use gluten-free bread.
Sherry vinegar
acidic lift
Purpose: Sherry vinegar brings a nutty, mellow tang that balances the sweetness far better than harsh white vinegar.
Handling: Add it gradually and taste, since tomato acidity varies batch to batch.
Adaptation: Red wine vinegar works; use a touch less and add a pinch of sugar to round it.
Extra virgin olive oil
richness and silk
Purpose: A generous pour of good oil is what gives authentic gazpacho its luxurious, almost creamy mouthfeel.
Handling: Drizzle it in slowly with the blender running to emulsify it into the soup.
Adaptation: A fruity, mild olive oil is best; avoid anything peppery and bitter that will dominate.
Technique notes
- Blend longer than you think; a full two to three minutes is what turns chopped vegetables into a glossy, smooth soup.
- Season after chilling, because cold dulls salt and acidity and the soup will taste flat if you season it warm.
- Float a swirl of olive oil and a few diced vegetables on top so each bowl has texture against the smooth base.
Ingredient swaps
- Gluten-free direction
- Skip the bread or use gluten-free bread; the soup still works, just slightly thinner.
- Lower-sodium direction
- Lean on the sherry vinegar and a squeeze of lemon for brightness so you need less salt.
- Vegan option
- This soup is already vegan; just confirm your bread contains no dairy or egg.
Serve alongside
- Pan con tomate
- Manchego cheese with quince paste
- Spanish tortilla wedges
- Marcona almonds
- Chilled fino sherry
- Crisp Albarino
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep gazpacho covered in the fridge for up to three days; stir well before serving as it naturally separates. It does not freeze well because the raw vegetables turn watery and grainy on thawing. Serve it ice cold straight from the fridge, never warmed.
Equipment
- High-powered blender
- Fine-mesh sieve for a smooth finish
- Chilled bowls or glasses
- Sharp knife for the garnish dice
Make this household-aware
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