Best Gazpacho Recipe
This delicious gazpacho is truly the best gazpacho recipe around, or so we've been told by our Spanish friends with strong opinions on Spanish food. The process for making this recipe is a little different than most, and the payoff is in how great it tastes. It's fresh, bright, refreshing, and creamy tasting. You'll LOVE it!
If you love cold summer soup recipes, make sure to also try our sweet corn gazpacho and our green tomato gazpacho.
This recipe was originally published in 2013. We've updated the post with some new photos and more information, but the delicious recipe remains exactly the same.
What is gazpacho
Gazpacho is a light and refreshing cold soup that is perfect for summer. It originated in the Andalucian region of southern Spain and is traditionally made with tomatoes, cucumbers, and peppers. You'll also find gazpacho made with green tomatoes, corn, and even fruit.
This Andalucian-style gazpacho is made with the freshest vegetables and healthy olive oil so you can feel great about eating many bowls of it.
What makes this the best gazpacho recipe
We were given a version of this recipe many years ago and haven't made another gazpacho recipe since. We've even had some Spanish friends tell us that this is THE BEST GAZPACHO they've ever eaten. The unique process of salting and freezing the vegetables before blending them helps to break them down and draw every bit of delicious flavor from them.
It's based on J. Kenji López-Alt's recipe with a few minor changes. Instead of soaking bread in the juices from the vegetables, we skip the bread. White bread isn't something we normally have on hand so we looked for an alternative that mimics the creamy texture. Extra olive oil, which is rich, creamy, and healthy, does the trick. We've taste-tested both recipes and the version with the bread is a tiny bit creamier and this gluten-free version is a tiny bit fresher-tasting. It was hard to pick a favorite but the gluten-free gazpacho won out in the end.
How to make gazpacho soup
The process for making this recipe is a little different than most, and the payoff is how great it tastes.
- Salt the veggies. We use a process called maceration, which is just a fancy word for breaking down veggies by adding salt to them. (You can also macerate veggies or fruit in sugar or alcohol.) This is step #1 in making the soup taste amazing.
- Freeze the veggies. This step breaks down the veggies (ie: draws out their flavor) even more. After a quick freeze, you'll let them thaw on your counter before moving on to the next step.
- Blend the veggies. Once you've salted, frozen, and thawed the vegetables they'll be ready for the blender. Add all the veggies and the liquid they released into your blender. Now add a generous amount of olive oil, a little sherry vinegar, and some black pepper and blend until nice and smooth. (Or leave the gazpacho a little chunky, if you prefer.)
- Serve. There is nothing we love more than (totally not traditional) fried halloumi on top of our gazpacho. We've even converted Spanish friends to this new way of serving their classic soup. If you're feeling adventurous (and we sure hope that you are,) fry some chunks of halloumi in olive oil for a few minutes, then place the salty golden pieces on top of your soup.
The full recipe is in the recipe card below.
Yes! Gazpacho is a great make-ahead recipe. It keeps well for up to 3 days in your fridge. We store ours in mason jars and give the jars a good shake to mix up the soup again before pouring a bowl.
Yes! Gazpacho freezes very well. Store it in your freezer for up to 6 months. We've found that the best way to freeze soup is in these reusable Stasher freezer bags.
Use the ripest tomatoes you can find. If the tomatoes are too soft for slicing and eating, they'll be perfect for gazpacho. If you can't find any very ripe tomatoes, cherry tomatoes can be used instead.
Gazpacho is normally made with a few slices of white bread. Instead of adding an unhealthy (and unnecessary) ingredient, we make ours with more extra virgin olive oil. It mimics the bread by adding a creamy texture to the gazpacho while making it both gluten-free and healthy.
What to serve with gazpacho
Gazpacho is best served with other recipes that require little cooking or are cooked on the grill. Here are a few of our favorite summertime recipes that go excellent with this soup:
- Chili Lime Shrimp
- Juicy Grilled Pork Chops
- Grilled Broccoli Caesar Salad
- Grilled Garlic Butter Mushrooms
- Summer Tomato and Grilled Corn Salad
Popular summer soup recipes
- Sweet Corn Gazpacho
- Creamy Avocado Soup
- Coconut Thai Chicken Zoodle Soup
- Green Tomato Gazpacho
- 15-Minute Pea Soup
BEST Gazpacho Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 3 lbs ripe tomatoes, cored and cut into chunks
- 8 ounces English cucumber, about 1, cut into chunks
- 5 ounces red bell pepper, about 1, cut into chunks
- 5 ounces red onion, about ½, cut into chunks
- 2 cloves garlic, peeled and smashed
- 1 jalapeño pepper, cored, seeded, and cut into chunks
- 2 teaspoons kosher salt
- 1 ¼ cups extra-virgin olive oil, plus more for serving
- 2 tablespoons sherry vinegar, plus more for serving
- 1 teaspoon black pepper
- 2 tablespoons finely minced chives
- 1 tablespoon olive oil
- 8 ounces halloumi cheese, cut into large cubes
- Put the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño into a large bowl. Toss the veggies with the salt then let them sit on your counter for 45 minutes. This step releases the liquid from the vegetables.3 lbs ripe tomatoes, 8 ounces English cucumber, 5 ounces red bell pepper, 5 ounces red onion, 2 cloves garlic, 1 jalapeño pepper, 2 teaspoons kosher salt
- Separate the vegetables from the liquid, reserving the liquid. Place the vegetables on a parchment paper-lined tray and place them into your freezer for at least 30 minutes, or until they are partially frozen. This step may take longer depending on your freezer.
- Remove the tray from the freezer and let the vegetables thaw completely.
- Combine the thawed veggies and any juice that accumulated on the tray, the reserved juice, olive oil, sherry vinegar, and black pepper into your blender. (If you have a smaller blender, combine everything into a large bowl then work in batches to blend the soup. Blend on high speed until smooth and creamy. Serve immediately or chill for up to 3 days.1 ¼ cups extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon black pepper
- Serve with extra olive oil and a sprinkle of chives, black pepper, and fried halloumi (see below) over top.2 tablespoons finely minced chives
- Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add the halloumi and cook, undisturbed, for 2 minutes. Once it's golden on the bottom, turn the pieces over and cook for 2 minutes more.1 tablespoon olive oil, 8 ounces halloumi cheese
- Top the gazpacho with the fried halloumi and serve immediately.
Lovely colours! Fried halloumi looks awesome.
This is BY FAR the best gazpacho recipe I have ever had! Every time I make it, everyone asks for the recipe. I have not tried the fried Halloumi (dairy allergy in the family), but we typically provide some of the chopped fresh veggies used in the soup — not frozen — with a little cilantro and a drizzle of olive oil. Soooo good!
Got this recipe in my email a couple of weeks ago, and I think I’ve already made it four times. My mother-in-law is also making special requests for it. Now is the time with tomato season in full swing and the farmers’ market just down the road.
One question…why in the ingredient list do you call for the 2 tsp of salt to be divided? I don’t see mention of it in the instructions.
I’m so happy that you love the recipe! Thanks for pointing out the salt thing. Years ago I wrote the recipe to divide the salt and use half to macerate the veggies and add half later if needed. But I think the soup tastes best with 2 teaspoons so now I just use it all to macerate the veggies. It’s fixed in the recipe now. 🙂
My husband loves gazpacho and we made this recipe the other night and it was a hit!! Perfect for our heat wave here this week, too.
This is so perfect for this incredibly hot weather we’re having. Cold soup in the summer is just the best!
I love being able to make this recipe ahead of time! Perfect for summer and oh so delicious too! We absolutely love this recipe! Definitely one of our new favorites!
The flavor of the gazpacho was amazing! We couldn’t get enough!
I love how refreshing this is! Perfect for our HOT AZ summers!
All I can say is WOW!!!!!! This is amazing. By far the best recipe I’ve tried yet for gazpacho! Most definitely worth the few extra steps! I’m going to make another batch tomorrow to freeze for easy lunches. Thank you.
Ps i thought I’d miss the bread not being added and I don’t it’s amazing without the extra calories.
What’s another vinegar that could work in this recipe? I can’t do sherry.
I’ve used champagne vinegar before and that works well, too!
Marvelous ! I’m not a soup lover and especially not Gaspachio. I’m a convert after making and eating this!
That’s such a great compliment! So happy you enjoyed it 🙂
Had this soup at Kristen’s last night and can’t wait to make it. It is DELICIOUS.
Thank you Kristen for my third fabulous Endless Meal experience.
Definitely 5 stars but I can’t get the system to accept more than 3????
Thank you for this great recipe!
You’re welcome, Karen!
My wife as diagnosed with celiac disease recently and we have been looking for recipes that she can eat. Good to know that you can leave the bread out of gazpacho without compromising the flavour.
I can’t imagine how hard it would be to be celiac. If you need some other gluten free inspiration I have some more recipes here: https://www.theendlessmeal.com/diet/gluten-free/
I made this today and it is truly amazing. Several times last summer I made gazpacho, but it never turned out as well as this one. Thank you.
You are so welcome, Chandra! So happy you love it too 🙂