Go Back
+ servings
Close up bowl of gazpacho with diced veggie toppings.

Authentic Gazpacho Recipe

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
4.96 from 22 votes
Print (images optional) Pin
Course: Tapa
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 177.63kcal


  • 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
  • 1/4 cup Extra Virgin Olive Oil (60 ml) 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 For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs


  • 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.
  • Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
  • Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
  • Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
  • Cut the onion into a few slices and add it to the blender too.
  • Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
  • Blend the vegetables at a high speed until it is completely pureed.
  • Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
  • Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
  • Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.


  • For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix!
  • If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer.
  • Don't worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving.
Ideas for Toppings:
  • Marinated cherry tomatoes
  • Avocado
  • Tart cherries 
  • Diced nectarine
  • Strawberries
  • Red onion and cilantro
  • Raw red bell pepper
  • Cucumber
  • Raw onions
  • Croutons
  • Hard-boiled eggs


Calories: 177.63kcal | Carbohydrates: 12.13g | Protein: 2.56g | Fat: 14.1g | Saturated Fat: 1.94g | Sodium: 85.63mg | Potassium: 622.11mg | Fiber: 3.6g | Sugar: 7.73g | Vitamin A: 2522.36IU | Vitamin C: 66.92mg | Calcium: 32.11mg | Iron: 0.86mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!