Gazpacho Recipe – Traditional Spanish Gazpacho – Authentic Recipe

Today I share with you my Spanish family’s gazpacho recipe. Traditional Spanish gazpacho is easy to make, super healthy, and delicious! It’s usually served as an appetizer or even a drink. See my recipe for the authentic version.
Gazpacho recipe

I hated gazpacho the first time I tried it.

I was having lunch with my host family in Granada when my host mom, Josefina, plopped down a big glass of orange gazpacho. Josefina, despite her claims to have once owned a restaurant, was not known among the study abroad students for her skills in the kitchen. In fact, her gazpacho was one of the first things she had made completely from scratch since we had been there!

I took a sip of the lukewarm concoction and tried my best to like it– but I just couldn’t. Bland and boring, it was like warm, runny tomato juice served in a glass.

Fast-forward five years (yes, it took me nearly five years to return to Spain and try it again!). As someone who had become obsessed with gazpacho’s cousin salmorejo, I decided it was about time to give it another chance. After all, my Spanish friends swear by the stuff– according to any Spaniard gazpacho is the best cure for a cold, flu, hangover, break-up… whatever is wrong, gazpacho will fix it!

I decided to investigate, and proceeded to read at least 20 different Spanish gazpacho recipes from my cookbook collection and favorite Spanish recipe sites. I blended a few different versions together to come up with what may be the best Spanish gazpacho recipe ever.

What is key about this version of gazpacho is its potential to be eaten from a bowl (versus sipped from a glass) with lots of delicious toppings. This makes it more like a cold soup and less like a vegetable juice. My favorite topping by far is Granny Smith apple. It sounds strange, but the tart apple really compliments the gazpacho.

So if you think you don’t like Spanish gazpacho, please try it again. If I could end up loving it, you probably can too!

Gazpacho Recipe – Traditional Spanish Gazpacho

4.5 from 4 reviews
Gazpacho Recipe
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The best Spanish gazpacho recipe I've ever tried. After years of thinking I hated Spanish gazpacho, I finally came around with this recipe!
Recipe type: Tapa
Cuisine: Spanish
Serves: 4
  • 6-7 medium tomatoes (the quality of the tomatoes is one of the most important factors in the taste, use vine ripened when possible and don’t use the green salad tomatoes!)
  • 1 green Italian pepper (the long type, not a bell pepper)
  • 1 cucumber
  • ½ of a small white onion
  • 1 clove of garlic (not too big)
  • ¼ cup Extra Virgin Olive Oil (again, quality is important)
  • A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
  • A pinch (or two) of salt
  • Optional toppings: Diced cucumber, diced green apple, diced onion, diced pepper, croutons, & hard boiled eggs
  1. Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
  2. Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
  3. Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
  4. Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
  5. Cut the onion into a few slices and add it to the blender too.
  6. Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
  7. Blend the vegetables at a high speed until it is completely pureed.
  8. Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
  9. Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
  10. Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

It is really that simple– a 15-minute power meal! Fresh vegetables mix together to create a delicious and refreshing cold soup with this traditional Spanish gazpacho recipe. Gazpacho is now my favorite light dinner on a hot summer night, and leftovers make a great start to the next day!

Does anyone else have their own Spanish gazpacho story– a food that you didn’t like at first taste but that you now couldn’t live without? Please share below!

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If you don't know how to make authentic gazpacho, you've come to the right place. This simple, traditional chilled soup is incredibly healthy—it's packed with veggies, after all!—and super easy to make. No wonder it's one of the most popular tapas in southern Spain on a hot day! #tapas #vegetarian


  1. Thanks Lauren – sounds so easy! I was always under the impression that Gazpacho had pan rallado in it, but this makes it even healthier. Thanks for posting this!

  2. I’ve been thinking, I should make gazpacho again…I was thinking it would be good if your sick and then I read what Andaluz’s swear by. Looks delicious!

  3. I used to eat gazpacho at a local restaurant in Austin TX …. I believe their recipe was similar to this, however, they topped the soup with fresh lump crab and avocado. It was the best gazpacho I have ever eaten!

    1. That sounds incredible! They would be the perfect toppings. I actually made this last night and threw in a white peach and chunk of watermelon to cut some of the acidity I found in it (probably from using week old tomatoes!) It was delicious!

  4. This recipe is wonderful. I’ve made your gazpacho twice for some friends and they all LOVED it. It ended up looking more like barf than the beautiful red-orange in your picture, but it still tasted extremely good. And I love your idea of garnishing it with non-chopped cucumber and granny smith apple; they’re a really nice sweet compliment to the savory soup.

      1. Ok, trying my hand at gazpacho one year later, and, after coring the tomatoes AND straining the whole soup through a fine sieve, I am happy to report that it no longer looks like barf! Very smooth and a lovely pale orange—just like the picture! Thanks for the tip to strain…that was the trick!

  5. Better late than never…. An excellent recipe. How could it not be, being so simple.

    My first batch was rather thick – I’d rather not strain out elements of the ingredients just to make it smoother/thinner – so added another 1/2 litre-worth of tomatoes when there was room in the jar. This worked well. As the blender was on the go, I added some big leaves of basil. Tomato and basil are soul-mates.

    I went on to make another batch, again with basil and a mere splash of fino sherry.

    With a couple of ice cubes and some garlic crountons, a big glass of this is a marvellous midday ‘starter’.

  6. Was introduced to this wonderful dish earlier this year in Madrid and loved it.
    Cold soup, it was new to me.
    But I am hooked and when my neighbor gave me homegrown tomatoes last night with the mentioning they had to be eaten asap, I remembered your recipe.
    And while I could not get the sherry vinegar, I replaced it with sherry wine and a bit of Balsamic vinegar.
    It was just as I remembered, thnak you

  7. The recipe is so much. I made 2 litres of soup which is way more than what I needed. It was very good and would recommend to try it.

  8. I live in White Rock, BC. Canada. Where can I buy Spanish gazpacho soup. Say, 6 Liters? Ferrer brand is nice.

    1. Since gazpacho is basically fresh vegetable juice, I wouldn’t buy it pre-packaged, which means it will have been pasteurized and likely lose most flavor and vitamins.

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