Authentic Gazpacho Recipe - The Best Spanish Gazpacho - Spanish Sabores (2024)

I'm excited to share my Spanish family's recipe for authentic gazpacho andaluz with you! This traditional Spanish gazpacho from Andalusia is easy to make, super healthy, bursting with flavor, and absolutely delicious! Whether you enjoy a small bowl of it as an appetizer, or in a glass as a drink, it hits the spot on a hot day!

If you want to try some fun variations of this Spanish favorite, try my recipes for melon gazpacho and cherry gazpacho.

Introduction

The first time I tried gazpacho was when I was studying abroad in Granada. My host mom, Josefina, gave me a big glass of orange gazpacho. Although she claimed to have owned a restaurant in the past, I could see why Josefina wasn’t known for her culinary skills after taking a sip of the lukewarm concoction. I wanted to like gazpacho, but it tasted like bland, boring tomato juice.

About five years later, I had become obsessed with gazpacho's creamy cousin salmorejo, and thought it was about time to give traditional gazpacho another chance. My Spanish friends would swear by the stuff as the best cure for a cold, flu, hangover, break-up…whatever is wrong, gazpacho will fix it!

After reading at least 20 different Spanish gazpacho recipes from my cookbook collection and favorite Spanish recipe sites, I blended a few different versions to create the best traditional Spanish gazpacho recipe. This gazpacho can be eaten from a bowl with delightful toppings, or sipped from a glass like vegetable juice.

Ingredients

Wondering what you need to make this traditional gazpacho from scratch? Fortunately, it takes simple, easy-to-find ingredients you may already have in your fridge and pantry! Let's talk about the key ingredients.

• Tomatoes: Obviously, this is one of the most important components of a great gazpacho. Use ripe tomatoes for the best results.
• Pepper: The traditional choice is a long Italian green pepper, which is more commonly known as a Cubanelle pepper.
• Olive Oil: Use good quality extra virgin olive oil for the very best flavor.
• Aromatics & Seasonings: Enhance the gazpacho with onion, garlic, vinegar, and salt.
• Croutons/Stale Bread (Optional): Like in salmorejo, one of my favorite Spanish soups, blending some stale bread or croutons into the soup will help thicken it. Feel free to omit this if you want a thinner gazpacho.

See recipe card for full information on ingredients and quantities.

Variations

There are many variations of gazpacho, so experiment and find what you like best. Try my more modern gazpacho recipes, like green gazpacho and watermelon gazpacho, for some fun ideas!

• Cucumber: Many people omit the cucumber, but I personally love it.
• Red Pepper: Sometimes I use red bell pepper instead of the more traditional green Cubanelle (Italian) pepper.
• Thickening: My mother-in-law often thickens her gazpacho with a chunk of stale bread or even carrot.
• Olive Oil/Water: Some people use more or less olive oil, as little as a few tablespoons, and others add more chilled water at the end to make the texture lighter and more watery.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Roughly chop the tomatoes. Depending on how powerful your blender is, you may need to chop them smaller.
2. Cut the pepper into smaller pieces.
3. Quarter the onion.
4. Peel and halve the garlic, removing the center core, which can add bitterness to the gazpacho.

5. Add the tomatoes to the blender first since they have the most juice and will make it easier for the blender to combine the ingredients.
6. Next, add the pepper.
7. Put in the onion and garlic.
8. Add the cucumber if you're using it.

9. Blend until smooth and well combined.

10. Season with salt first.
11. Add the sherry vinegar next.
12. While the blender is running, slowly incorporate the olive oil so it emulsifies.
13. Finally, check the taste and texture and add some ice-cold water if you want.

14. Pour the gazpacho into glasses, or serve it in bowls with toppings on the side. Don't forget a drizzle of extra virgin olive oil and sprinkle of sea salt right before eating!

Recipe FAQs

Serve

Gazpacho is great any time of year, but is especially refreshing in the summer! It's the perfect starter for a paella feast, or as part of a tapas spread. It's something you can eat (or drink) any time of day; I always have a big pitcher in the fridge!

The traditional way to eat gazpacho is to drink it from a glass, but I love eating it from a bowl with toppings! My favorite topping is Granny Smith apple, since the tart apple compliments the gazpacho.

Other garnish ideas include marinated cherry tomatoes, avocado, tart cherries, diced nectarine, strawberries, red onion and cilantro, raw red bell pepper, cucumber, raw onion, croutons, or hard boiled eggs.

Store

Leftovers: Refrigerate leftover gazpacho in a sealed container for up to 4-5 days.

Freezing: Gazpacho can be frozen in an airtight container or zip-top freezer bag for up to 6 months.

Defrosting: Thaw it overnight in the fridge and re-blend before serving if it has separated. Keep in mind that defrosted gazpacho will not have the same texture as when it is freshly made.

Expert Tips

• Use the best, ripest tomatoes you can find. Avoid using ones that are mealy or under-ripe.
• Make sure to use a powerful blender for the smoothest gazpacho, and pass it through a chinois strainer for the best texture.
• For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of the water if you prefer a quick fix!
• Don't worry if the gazpacho separates in the fridge. This is normal, and you simply need to give it a good stir or shake before serving.
• If desired, serve with a variety of garnishes, such as Granny Smith apple, marinated cherry tomatoes, avocado, tart cherries, nectarine, strawberries, red onion and cilantro, raw red bell pepper, cucumber, croutons, or hard boiled eggs.

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Photography by Giulia Verdinelli