Classic Gazpacho
Add Preferred SourceThis chilled Spanish-style soup is the ultimate warm-weather refresher—cool, vibrant, and bursting with fresh garden flavor. It’s my go-to when the temps soar and I want something light yet satisfying. With ripe tomatoes, crisp vegetables, and a touch of spice, it’s as beautiful as it is delicious.
When the heat makes cooking unbearable, this no-cook recipe is a lifesaver. All it takes is a blender and a few simple ingredients. Bonus: it actually tastes better after a few hours in the fridge, so it’s perfect for making ahead. Serve it in bowls for lunch or pour it into small glasses for a colorful appetizer that feels fancy without the fuss.
Dress it up with diced veggies, herbs, or a swirl of olive oil—whatever you like. However you serve it, this classic gazpacho always hits the spot.
Ingredients
- Ripe tomatoes – Roma tomatoes are a great option for fewer seeds, but San Marzano tomatoes have unbeatable flavor if you can find them. Fresh is key.
- Small cucumber – Or go with half of an English cucumber and skip peeling if you like.
- Small red bell pepper – Seeded and chopped.
- Red onion – You could also use a sweet onion if you like your gazpacho a bit sweeter.
- Garlic clove – Fresh garlic is a must for the best taste.
- Olive oil
- Red wine vinegar
- Salt and Black pepper
- Smoked paprika – Choose hot smoked paprika if you’re into a little heat.
- Cumin – Optional.
- Tomato juice – Low sodium works well to keep the salt level in check.
- Lemon juice
- Sugar
- Tabasco sauce – Add more if you like it spicy.
- Fresh basil or parsley – For garnish.
Optional garnishes
- Red bell pepper
- Diced cucumber
- Tomato
How To Make Classic Gazpacho
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, smoked paprika, cumin, tomato juice, lemon juice, sugar, and Tabasco sauce to a blender. Blend until the mixture is completely smooth and evenly combined.
Transfer the gazpacho to a covered container and refrigerate for at least 2 hours. This chilling time allows the flavors to fully develop and the soup to become refreshing and well balanced.
Once chilled, stir the gazpacho and taste it. Adjust the seasoning as needed by adding more salt, vinegar, or Tabasco to suit your preference.
Serve the gazpacho cold, topped with fresh chopped herbs and diced vegetables. Finish with a light drizzle of olive oil, if desired, just before serving.
Chef Jenn’s Tips
- Always go for the ripest tomatoes you can find—they’re the heart of this dish.
- Blend in short pulses instead of fully puréeing, if you prefer a chunkier texture.
- Strain the soup through a fine mesh sieve for a velvety finish.
- Crank up the heat with extra Tabasco or a pinch of cayenne.
- Make it ahead because an overnight chill deepens the flavor beautifully.
Make It A Meal
Pair this gazpacho with a grilled cheese sandwich, crusty bread, or a light tapas platter with olives, manchego, and marinated vegetables. It also makes a fantastic first course at a summer dinner party.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving and taste to see if it needs a little refresh of seasoning. Freezing is not recommended, as it can alter the texture.
Classic Gazpacho
Ingredients
- 2 lbs ripe tomatoes cored and chopped
- 1 small cucumber peeled, seeded, and chopped
- 1 small red bell pepper seeded and coarsely chopped
- ½ cup red onion diced
- 1 garlic clove minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin optional
- 1 cup tomato juice
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon Tabasco sauce or more to taste
- Fresh basil or parsley for garnish, chopped
Optional garnishes
- cucumber diced
- tomato
- red bell pepper
Instructions
- Add the chopped tomatoes, cucumber, red bell pepper, red onion, minced garlic, olive oil, red wine vinegar, salt, black pepper, smoked paprika, cumin, tomato juice, lemon juice, sugar, and Tabasco sauce to a blender. Blend until the mixture is smooth and well combined.
- Transfer the soup to the refrigerator and chill for at least 2 hours to allow the flavors to fully develop.
- After chilling, taste the gazpacho and adjust the seasoning if needed—add more salt, vinegar, or Tabasco to suit your preferences.
- Serve the gazpacho cold, topped with fresh chopped herbs and diced veggies. Finish with a drizzle of olive oil, if desired.
Notes
Chef Jenn’s Tips
- Always go for the ripest tomatoes you can find—they’re the heart of this dish.
- If you prefer a chunkier texture, blend in short pulses instead of fully puréeing.
- For a velvety finish, strain the soup through a fine mesh sieve.
- Crank up the heat with extra Tabasco or a pinch of cayenne.
- Make it ahead—an overnight chill deepens the flavor beautifully.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
