Authentic Gazpacho Recipe

4.99 from 61 votes

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Prep Time10

Cook Time5

Chilling Time30

Total Time45

Course: Tapa

Cuisine: Spanish

Diet: Vegan

Servings: servings

Calories: 177.63kcal

6-7 medium tomatoes vine-ripened if possible
1 green Cubanelle pepper also called Italian pepper
1 cucumber
½ of a small white onion
1 medium clove garlic
¼ cup good quality extra virgin olive oil plus extra for drizzling
1 splash sherry vinegar Vinagre de Jerez
1 pinch salt plus extra for garnish
toppings such as diced green apple, onion, pepper, croutons, or hard-boiled eggs optional

Thoroughly wash and dry the vegetables.
Peel the tomatoes if desired, then coarsely chop them.
Split the pepper in half lengthwise and discard the seeds and membranes, then cut it into a few smaller pieces.
Peel the garlic, cut it in half lengthwise, and remove the core. This part of the clove can add bitterness when the garlic is eaten raw.
Peel and quarter the onion.
Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
Add the tomatoes to a powerful blender, then add the pepper, garlic, onion, and cucumber. Blend on low speed until the vegetables are mostly chopped, then blend on high speed until it is puréed.
Season with the salt and vinegar. Keep the blender running on a slow speed and slowly add the olive oil until it's emulsified.
Taste and adjust the salt and vinegar to taste. Thicken as desired with stale bread or croutons, or thin it down with ice-cold water.
Pour the gazpacho through a chinois strainer to remove any tomato skins or small lumps, then refrigerate for at least 30 minutes, or until ready to serve. It will keep in the fridge for 4-5 days.
Serve the gazpacho cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of salt, or with other toppings.

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 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.