Classic Gazpacho Recipe

I can’t wait to share my Classic Gazpacho Recipe that blends vibrant red-orange tomatoes with a few surprising pantry staples for a quick summer soup.

I still get surprised how something so bright can feel a little dangerous. This Traditional Gazpacho Recipe pours out a red-orange glow that makes you slower, like you actually notice color more.

I love how very ripe tomatoes hold the whole thing together, and sometimes a crisp cucumber or a sweet red bell pepper will steal the scene. It’s fresh but not polite, it demands you pay attention, and it makes the fridge feel like a secret pantry of possibilities.

I catch myself tasting it before lunch, then again, and thinking huh, why did I wait so long to try this.

Ingredients

• Tomatoes bring vitamin C, fiber and lycopene, sweet, tangy tomatoey base.
• Cucumber is super hydrating, low calorie, adds cool, crisp texture.
• Red pepper adds sweetness, vitamin A and C, brightens color and flavor.
• Olive oil gives healthy monounsaturated fats and silky mouthfeel, rounds acidity.
• Sherry vinegar brings sharp acidity and brightness, makes everything taste fresher.
• Garlic adds pungent bite, some protein, and savory depth you kinda crave.
• Stale bread soaks up juices, adds body and comforting carbs, traditional trick.

Ingredient Quantities

• 2 1/2 lb (about 1.1 kg) very ripe tomatoes, cored and roughly chopped
• 1 medium cucumber (about 8 oz / 225 g), peeled and seeded
• 1 red bell pepper, seeded and chopped
• 1 small red onion (or 1/2 large), roughly chopped
• 2 garlic cloves, smashed or finely chopped
• 2 tbsp sherry vinegar or good red wine vinegar
• 4 tbsp extra virgin olive oil (1/4 cup)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 cup day-old rustic bread, crusts removed and torn (optional but traditional)
• 1/2 cup cold water or tomato juice to thin if needed (optional)
• 1 tsp sugar (optional, helps balance acidity)
• Fresh herbs for garnish like basil, parsley or chives, chopped (optional)
• Extra for serving: diced cucumber, chopped red pepper or croutons (optional)

How to Make this

1. Core and roughly chop the very ripe tomatoes. If you want a silky soup, blanch them 20 to 30 seconds in boiling water, slip off the skins and cool in an ice bath. Reserve a few tablespoons diced tomato if you like a chunky garnish.

2. Peel, seed and roughly chop the cucumber; reserve a little diced cucumber for serving if you want crunch. Seed and chop the red bell pepper and roughly chop the red onion. Smash or finely chop the garlic.

3. If using the day old bread, tear it into pieces and soak briefly in a couple tablespoons of water or a splash of vinegar until soft, then squeeze out excess. This is traditional and gives body, but skip it for a lighter vegan version.

4. In a blender or food processor combine the tomatoes, cucumber, bell pepper, onion, garlic, soaked bread (if using), 2 tablespoons sherry vinegar (or red wine vinegar), 4 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon sugar if the tomatoes are very acidic. Pulse then blend until almost smooth, scraping down the sides. Work in batches if your blender is small.

5. Test the seasoning and balance. Add more salt, a splash more vinegar for brightness, or a teaspoon more sugar to tame acidity. If the soup is too thick, thin with up to 1/2 cup cold water or tomato juice until you reach your preferred consistency.

6. For an extra smooth, restaurant style gazpacho push the blended mixture through a fine mesh sieve into a bowl, using a spatula to press out as much liquid as possible. For a rustic texture leave it unstrained.

7. Chill the soup at least 2 hours in the fridge so the flavors meld, longer is better, overnight is great. If you’re in a hurry put the bowl in an ice bath and stir until quite cold.

8. Before serving taste and adjust one last time. Spoon into bowls and drizzle a little extra virgin olive oil on top, sprinkle with chopped fresh herbs like basil, parsley or chives and add the reserved diced cucumber, chopped red pepper or croutons for texture.

9. Store leftovers covered in the fridge for up to 3 days. The flavor will keep improving the next day but thin with a splash of cold water or tomato juice if it thickens.

Equipment Needed

1. Blender or food processor (high speed is best, work in batches if needed)
2. Chef’s knife for chopping tomatoes peppers onion and cucumber
3. Cutting board
4. Large mixing bowl for blending and for chilling the soup
5. Fine mesh sieve or chinois and a rubber spatula to press the soup through
6. Measuring spoons and a measuring cup
7. Large pot and a slotted spoon plus a bowl of ice for blanching and cooling tomatoes
8. Ladle and serving bowls for plating and garnishes

FAQ

Classic Gazpacho Recipe Substitutions and Variations

• Tomatoes: If fresh tomatoes arent great, use a 28 oz can of whole peeled tomatoes (drain some liquid first) or good-quality tomato juice to keep the flavor consistent.
• Cucumber: Swap an English (seedless) cucumber for less bitterness, or use peeled zucchini when cucumbers are out of season — it gives similar texture and mild flavor.
• Sherry vinegar: Replace with red wine vinegar, or 1 tbsp lemon juice plus a pinch of sugar if you need brightness and have no vinegar.
• Day-old bread: Use stale ciabatta or a torn baguette, or for gluten free try soaked rice or a few tablespoons of panko, or omit it and add a little extra olive oil to keep body.

Pro Tips

1. Use the ripest tomatoes you can find for the best flavor, but if they taste too sharp add just a little sugar to calm the acidity; taste after chilling though because flavors change when cold.

2. For a silky finished soup blend in batches and then push it through a fine mesh sieve, but save a few tablespoons of diced tomato and cucumber to scatter on top for contrast in texture.

3. If you include the day old bread squeeze nearly all the liquid out after soaking, it should give body without making it gummy, and if you skip the bread thin with cold water or tomato juice only at the end so you dont over dilute.

4. Chill the gazpacho at least a couple of hours, longer is better since garlic and vinegar mellow with time, and right before serving drizzle good extra virgin olive oil and add fresh herbs for brightness.