My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.

Authentic Gazpacho

Roma tomatoes, halved and cored*

small (1/2 lb) cucumber, peeled and seeded*

green bell pepper, cored

red onion, peeled

garlic (or 1 large clove), peeled

olive oil

sherry vinegar

fine sea salt

1/2 teaspoon freshly-cracked black pepper

1/2 teaspoon ground cumin

garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil,

Purée

Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.

Season

Taste and season with extra salt, pepper and/or cumin if needed.

Chill

Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.

Serve

Serve cold, topped with your desired garnishes.

This was excellent. I did not add the cumin but did include a fresh (seeded) jalapeño, and only added in toasted sour dough bread after the soup was made. The recipe is endlessly flexible and was absolutely delicious.

I just made this it’s perfect . In fridge for dinner . Thank you

Pretty much followed the recipe. Used some brandywine heirloom tomatoes. Excellent!

Amazing!!! I had friends over for a small dinner party and everyone raved!! And asked for the recipe! I happened to have pickled red onions the day before which I used in place of a raw red onion. Aside from that change I follow the recipe exactly, including soaking the bread in water and ringing out. I kept it simple and served with homemade croutons. Thank you for sharing such a scrumptious recipe! I will certainly be making again

just made it  i used to make it years ago easy to make and it will help with my diet the cumin does make a difference and i added coriander leaves YUM YUM

Yes, I added a touch of humility spice. You might just try the same....

Just set it inside the refrigerator to chill. Had to have a small taste though. This is an excellent gazpacho recipe.  Beautiful flavors!  Can't wait for dinner!

Perfect - didn't even need any adjustment after it came out of the blender.  The perfect way to use up the gorgeous tomatoes, cucumbers, and green peppers from our garden!

This was delicious! Reminded me of gazpacho we enjoyed in Marbella, Spain a year ago. Used red wine vinegar because that’s what I had, but will try it with sherry vinegar next time. Didn’t do the croutons because my husband has celiac disease, but think croutons would be good as would crusty bread on the side.  Garnished with chopped tomatoes, red bell pepper and cucumbers and added cold cooked shrimp on the rim. Very refreshing dinner for a hot Arizona evening.🌵

This is lovely! We added a carrot, basil, and mint, and subbed apple cider vinegar for the sherry vinegar. We also used half a cup of panko bread crumbs since we had no bread in the house, and it worked great! We’ll definitely make this again; absolutely perfect on a hot, humid day.

Oh my--this is the BEST gazpacho I have ever had! I much prefer it at room temperature than cold, though. We are taught to never refrigerate tomatoes because they lose their flavor--so refrigerating gazpacho seems odd. 
I am curious, though--why dip the bread in water and wring it out? What's the point of the water? Why not just throw the bread slice into the blender? Or toast it first and then put it in the blender?

I loved this yummy gazpacho. It packs alot of flavour with all the ingredients from my garden. I used spring onions though and omited the bread.
I will definately make this several times during our hot Montreal summer. Thank you

Absolutely lovely. I've been searching for an authentic recipe for years. A Spanish chef at a restaurant I worked at 30 years ago made the most delicious Gazpacho and this is the closest I've come to his recipe. My taste buds are mucho gratified and thanks for sharing this authentic tasting recipe, really delicious.

Hands down, the best gazpacho I have ever made.  Not sure I can wait for it to chill for lunch. Thank you once again Ali!

Made this today because we had a lot of fresh veg in the garden. It was beautiful! I didn't have sherry vinegar but had some red wine vinegar on hand and that was just fine. The amount was exactly one full blender. So refreshing!

I substituted a peeled and seeded zucchini for the cucumber; cut the red wine vinegar to one Tb; and increased the olive oil to 4 Tb.  Delicious!

This was very good. Although it is hard to find real ripe tomatoes which would have made it better. I pureed half the veggies an chopped the rest to give the soup a little more texture and body.

Definitely works, tastes delicious. I left out the bread and doubled the quantities for six.

Absolutely delicious, although I did sieve the soup.  Next time I shall not bother deseeding, which took an age, and just whizz and sieve.  What was even more satisfying was that all the veg came from my garden,!

Excellent. Best gazpacho we have ever had.

Wow! A new found love with this recipe! So easy, heathy, refreshing and amazing flavors! Total win win :)

Awesome recipe! I add some good bottled juice to spread it out more, and a pinch of sugar(increasing the ingredients as well). Then I made your croutons to go with. This gives me an entire PITCHER so I can share w/ the neighbors. I used two leftover breadsticks from olive garden soaked in said tomato juice, and the rest of the 1/2 dozen sticks for the croutons.(Instead of throwing them out after 4 days) Much happiness.

Thank you this recipe, I just made it and I found it easy to follow, the results were like your pictures.

Minor details were the colour, I guess the pictured version used red, orange or yellow peppers. I tried be be traditional and use green and the colour was a bit drab so I then added half a red pepper and another tomato to the mix, and hey presto, it turned out orange. I used only one tablespoon of sherry vinegar because I didn't read the ingredients list until it was too late but it still tasted nice. I also omitted the cumin, maybe next time. 

Five stars for the taste and a bonus one for not being the awful BBC recipe that uses passata, stock and sugar.

I spent some time in Spain as a kid, and we always stopped at a certain in the way to the beach in Andalucía for gazpacho. This recipe takes me back to those days, it’s delicious. Question — do you think I could freeze it? If so, how long do you think it would keep? I have lots of tomatoes in our garden and would love to have this on hand.

Me gustó hacer tu receta de gazpacho. Fue algo dulce y no pensé que lo fuera. Es una comida muy saludable. ¡Voy a hacer esto de nuevo!

We made this along with the homemade croutons. Very good! I love a good gazpacho &amp; this was exactly what we were looking for. Thank you for sharing such delicious recipes.

Just made this fresh. What a great recipe! The consistency is thicker than I usually like it, but the taste is great!

Amazing. Absolutely Amazing. So delicious and healthy. I'm going to be enjoying this one often. Thank you!

super gazpacho, made it twice, love it! thanks

My effort didn’t succeed. The cumin overwhelmed it.  I used garlic from China.  Big mistake.  Overpowers everything.  Use California garlic only.  Green peppers on their own don’t please me but I think they would have lent more of fresh flavor to this recipe.  The yellow pepper disappeared in flavor and made the soup a not nice color, that’s all I’ll say. I ended up adding a whole can of organic diced tomatoes and finally the soup became edible.  And it took a LOT more than 15 minutes to prepare!!

Really lovely recipe. I used the end of a baguette as my bread and that worked nicely. I first made the recipe as written (except used yellow bell pepper). I then added fresh basil, thyme, and oregano from my garden, a little more vinegar, more of the listed spices plus a little white pepper, and some fresh lemon juice from a lemon picked from our tree. This soup is incredibly fresh and bright. It still needs to chill for several hours, but the flavors are already fantastic. I plan to top it with a couple fresh cilantro (coriander) leaves from the garden and pair it with allumettes au fromage (puff pastry filled with cheese sauce and melted sliced cheese) for dinner.

Just made this this morning in preparation for dinner. Followed the ingredients as exactly as I could (which I almost never do) but I think my onion was too large! My boyfriend and I still love it though (next time I’ll use a smaller onion or just less onion for my personal preference). So refreshing and lovely! I had my own homemade croutons to go with but it would also be nice on its own. Never had this dish before so I’m happy to see Spanish commenters confirming that this recipe is indeed authentic!

I will say this took me WAAAY longer than 15 minutes to prep because of coring the tomatoes. Might be just my bad, lol!

I just took a sneak taste and it’s so good! Easy to make and healthy. Although I want to bake some bread to go with it!  I’ll be making this a lot. Thanks!

This was so easy to make, and is so delicious.   Thank you!

We loved this recipe so much! I don’t have a blender so we made it in the food processor and it turned out perfectly.

I did not have any tomatoes on hand, so I used ground beef as a substitute.

Wow!  This was so easy and delicious!!  I was craving gazpacho because of the hot weather and had no desire to turn on the stove or oven....SO, cold soup it is!  This really hit the spot.  I omitted the bread because I wanted a gluten-free soup and it turned out great.  I added a little more garlic and half a serrano pepper.  The garnish was diced radishes and cucumber.  If I had any on hand, I would have diced up some mangoes which would have given a nice sweet touch to it.  Now I will give the watermelon gazpacho a try.  I expect it will be delicious as well!  Thanks for this great recipe!

https://content.jwplatform.com/videos/Hn8F62ka.mp4

The BEST authentic gazpacho recipe! It’s made with the best summer ingredients — ripe tomatoes, cucumber, bell pepper, onion, garlic, plus the perfect balance of seasonings. This gazpacho soup is healthy, gluten-free and vegan, and so delicious!

authentic gazpacho

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Ali

Ingredients

Instructions

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