Nothing beats ice-cold Gazpacho on a hot day. It hits your tongue with bright tomato flavor, garlic, and tangy vinegar. The blended vegetables create a velvety, smooth texture that feels refreshing instead of heavy. Every spoonful tastes like summer in a bowl, with olive oil adding richness and depth. It’s the soup you’ll crave on hot afternoons.

Three glasses of gazpacho topped with diced cucumber and red onion, surrounded by fresh tomatoes, garlic, bread, and olive oil on a light surface—perfect for a refreshing gazpacho appetizer. — Gazpacho. Photo Credit: Hungry Cooks Kitchen.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I make it for summer parties, BBQs, picnics, and potlucks because it’s healthy, make-ahead friendly, and everyone craves something cold on hot days. It’s perfect as an appetizer, first course, or light lunch when you don’t want to turn on the stove. The flavors get even better overnight. It stays fresh in the fridge for 3 to 4 days and freezes for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A colorful array of gazpacho ingredients—red tomatoes, cucumber, green pepper, white bread, tomato paste, salt, pepper, sherry vinegar, olive oil, and garlic—are artfully arranged on the counter. — Gazpacho Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Gazpacho With Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Let me walk you through how I make this easy gazpacho from start to finish.

Blend the Ingredients

Add the gazpacho ingredients, which include red tomatoes (or cherry tomatoes for a sweeter, more vibrant flavor), garlic, white bread, green pepper, red bell pepper if you prefer a sweeter taste, cucumber, tomato paste, olive oil, and sherry vinegar (or red wine vinegar for a brighter, sharper finish that adds a subtle bite), to your blender or food processor.

A high-powered blender like this has become my secret weapon, effortlessly turning everything silky smooth, so I never worry about leftover bits.

Season with salt and pepper, then blend on high speed until everything is completely smooth and no chunks remain. The bread will thicken the soup and create the silky texture that gazpacho is known for.

A blender filled with a thick, orange-brown gazpacho sits on a countertop, surrounded by a cucumber, olive oil, tomatoes, garlic, and a red onion. — Blend on high until completely smooth and silky.

Strain for Smoothness

Pour the blended mixture through a food mill or a fine sieve set over a large bowl. Use this silicone spatula or the back of a ladle to press the liquid through while catching the tomato skins and seeds.

A mesh strainer like this makes the process even easier for me, helping everything pass through smoothly without any gritty bits slipping in. This step takes a few minutes but makes a huge difference in the final texture, helping the soup turn out completely smooth rather than grainy.

Chill Thoroughly

Transfer the strained gazpacho to a glass pitcher or airtight container, cover it with a lid or BPA-free plastic wrap, then refrigerate it for at least 2 hours. I usually leave it for 4 hours or overnight so the flavors fully meld and the soup chills until it’s properly cold, not just cool.

Taste and adjust the seasoning after chilling since cold temperatures can dull flavors slightly.

Three glasses of gazpacho topped with diced cucumber and red onion, surrounded by tomatoes, bread, oil, onion, garlic, and a pepper grinder on a light surface, showcase the fresh ingredients in this classic gazpacho recipe. — Pour the strained gazpacho into a container and chill it for at least 2 hours, then garnish with your desired toppings.

Prepare the Garnish and Serve

Dice the red onion, tomato, green pepper, and cucumber into small, uniform pieces, then pour the chilled gazpacho into cold glasses. A sharp Chef’s knife like this one makes it easy for me to dice everything into neat, uniform pieces without slowing down prep.

Finally, top each serving with a spoonful of diced vegetables and delicious toppings like chopped fresh herbs, crisp croutons, or flaky sea salt for a refreshing contrast. You can also add optional extras like avocado or cilantro for an added pop of freshness. Serve and enjoy!

Gazpacho

Gazpacho is the cold soup I crave on hot summer days when I want something light, refreshing, and packed with bright vegetable flavor. Fresh tomatoes, cucumber, peppers, garlic, and tangy vinegar blend into a silky, smooth texture that's satisfying without feeling heavy. I make it for summer parties, BBQs, picnics, and potlucks because it's make-ahead friendly, works as an impressive appetizer or light lunch, and the flavors actually get better overnight as everything melds together. Store it in the fridge for 3 to 4 days or freeze it for up to 3 months.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Course: Soup

Cuisine: Spanish

Keyword: Gazpacho

Servings:

Calories: 110kcal

Equipment

High-powered blender

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
2 pound ripe red tomatoes
1 clove garlic optional
1 slice white bread
½ cup green pepper chopped
½ cup cucumber chopped
2 tablespoons tomato paste
Salt and pepper to taste

For garnish:

Diced onion
Tomato
Green pepper
Cucumber

US Customary – Metric

Instructions

Add all ingredients to a blender and blend until smooth.
3 tablespoons extra virgin olive oil, 1 tablespoon sherry vinegar, 2 pound ripe red tomatoes, 1 clove garlic, 1 slice white bread, ½ cup green pepper, ½ cup cucumber, 2 tablespoons tomato paste, Salt and pepper
Strain through a fine sieve to remove skins and seeds. Adjust seasoning if needed.
Chill in the refrigerator for at least 2 hours.
Serve in cold glasses and top with the diced vegetables.
Diced onion, Tomato, Green pepper, Cucumber

Video

Notes

Use the ripest tomatoes: Peak-season summer tomatoes make the biggest difference in flavor since they’re naturally sweet and juicy, which balances the vinegar’s acidity.
Adjust the bread: If your gazpacho is too thin, thin it with a few tablespoons of cold water; if it’s too thick, add another half slice and blend once more.
Strain patiently: Take your time pressing the mixture through the sieve to remove as much liquid as possible while leaving behind all the skins and fibrous bits.
Chill the serving glasses: Pop your soup bowls or glasses in the freezer for 15 minutes before serving so the gazpacho stays ice cold from first sip to last.
Customize the garnish: You can also top the soup with croutons, hard-boiled egg, or a dollop of sour cream, depending on what you have on hand.
Batch and portion: Freeze gazpacho in ice cube trays first, then transfer the cubes to freezer bags so you can thaw just what you need without compromising the whole batch.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Keep leftover gazpacho in an airtight container or pitcher in the fridge for up to 3–4 days, as the flavors deepen after the first day, and a good stir will bring it back together, while the diced vegetable garnish should be stored separately in its own airtight container so it stays crisp instead of turning soggy in the soup.

For longer storage, freeze the gazpacho in freezer-safe containers for up to 3 months. Let it thaw in the fridge overnight and stir well to restore its smooth texture.

What to Serve With Gazpacho

This soup works beautifully as a first course before grilled fish, paella, or Spanish tapas. I love serving it alongside a Spanish cheese and charcuterie board with manchego, jamón, and marinated olives. The cold soup also pairs well with a simple green salad, like a Mediterranean salad or an avocado salad.

For a light summer lunch, serve it with grilled cheese sandwiches, bruschetta, or a Spanish tortilla. Its rich, smooth texture is perfect with a thick slice of sourdough bread or simple grain salads like tabbouleh or quinoa with herbs.

More Easy Recipes for You to Try at Home

I’ve got more easy summer recipes perfect for BBQs and outdoor gatherings.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Gazpacho

Ingredients You’ll Need