Skip to Content
August 9, 2023

Gazpacho

Chop and blend! Gazpacho is the easiest, most refreshing thing you’ll make all summer. Whether your garden is bursting with tomatoes, or you pick them up at the store, you’ll want to make this soup.

Categories:

a bowl of gazpacho soup topped with a drizzle of olive oil, halved cherry tomatoes, diced cucumbers, croutons and pepper
Photography by Gayle McLeod

An Easy Gazpacho Recipe To Get You Through The Summer

There’s nothing like a sip of cold gazpacho on a hot summer day, except gazpacho with a big hunk of crusty bread! If you’re looking for fresh and easy recipes to serve with this traditional gazpacho recipe, try our Roasted Red Peppers topped with burrata and pancetta or our Avocado and Melon Salad. This also makes a great appetizer for any grilled recipes, like our Chicken Shawarma Kebabs or Grilled Curry Chicken with Cucumber Salad.

Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper in prep bowls

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

What is Gazpacho Soup?

Gazpacho (sometimes spelled gaspacho), is a soup of fresh blended vegetables served cold. Like many recipes, it varies from region to region (and chef to chef!) but can be characterized as a blend of garlic, olive oil, vinegar, and tomatoes. Gazpacho is primarily associated with Spain and Portugal. Many versions contain stale bread that is blended into the soup–we top ours with croutons instead!

Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper in a blender
gazpacho soup in a blender made with Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper

Ingredients You’ll Need To Make Homemade Gazpacho

  • Roma tomatoes – cored and roughly chopped

  • Red bell pepper – cored and roughly chopped

  • English cucumber – peeled and roughly chopped

  • Red onion – roughly chopped

  • Garlic cloves – smashed

  • Extra-virgin olive oil

  • Sherry vinegar–Sherry vinegar is key to this recipe. It’s made in southwestern Spain from sherry wine, and lends a rich nuttiness that’s different from other vinegars. We love the flavor in Romesco Sauce and for making Roasted Onions.

  • Kosher salt and freshly cracked black pepper

  • Cherry tomatoesand croutons for serving

a bowl of gazpacho soup topped with a drizzle of olive oil, cherry tomatoes, cucumbers, croutons, and pepper

How to Make Gazpacho

  1. Chop. The mise en place for gazpacho ingredients is so easy. Just chop everything with a good knife. We especially like using a small serrated knife to cut tomatoes.

  2. Blend. Combine the vegetables, onion, garlic, olive oil, sherry, salt, and pepper in a blender. Blend until smooth.

  3. Strain. Pour the gazpacho through a sieve into an airtight container. Cover and refrigerate for at least 3-4 hours, or overnight.

  4. Serve topped with a drizzle of olive oil, halved cherry tomatoes, cucumbers, croutons, and more pepper.

a bowl of gazpacho soup topped with a drizzle of olive oil, cherry tomatoes, cucumbers, croutons, and pepper

How to Store Gazpacho + Tips

  • Make it ahead! Gazpacho is best served ice cold. You can have it right away, but ice cold is best, and the flavors meld while it chills. We recommend making it ahead and bringing it to a picnic!

  • As we mentioned, sherry vinegar is a key ingredient. Unlike the high price that sometimes accompanies quality balsamic vinegar, a decent sherry vinegar can be acquired for around $12. We recommend picking up a bottle and using it the next time you make a Simple Green Salad!

  • This naturally dairy free recipe can also easily be made gluten free by omitting the croutons.

  • For the die hard gazpacho fans out there, you can freeze it when tomatoes are at their peak freshness and eat it year round. Just store in an airtight container, and label it before you place it in the freezer.

a bowl of gazpacho soup topped with a drizzle of olive oil, cherry tomatoes, cucumbers, croutons, and pepper

More Easy Soup Recipes From The Modern Proper

Want More Easy, Fresh Recipe Inspiration?

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

Gazpacho

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  0 min
  • Calories: 216

Ingredients

  • 2 pounds Roma tomatoes, cored and roughly chopped
  • 1 red bell pepper, cored and roughly chopped
  • 1 medium English cucumber, peeled and roughly chopped, plus more for serving
  • 1 small red onion, roughly chopped
  • 2 garlic cloves, smashed
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons sherry vinegar
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • Cherry tomatoes, halved, for serving
  • Croutons, store-bought or homemade, for serving

Method

  1. In a blender, combine the Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper. Blend until smooth, about 2 minutes.

  2. Pour the gazpacho through a sieve into an airtight container. Cover and refrigerate for 3-4 hours.

  3. Serve topped with a drizzle of olive oil, the cherry tomatoes, cucumbers, croutons, and more pepper.


Note: Gazpacho is always best served chilled, but you can also serve it immediately if you’re short on time.

Nutrition Info

  • Per Serving
  • Amount
  • Calories216
  • Protein3 g
  • Carbohydrates11 g
  • Total Fat20 g
  • Dietary Fiber4 g
  • Cholesterol0 mg
  • sodium656 mg
  • Total Sugars7 g

Gazpacho

Questions & Reviews

Join the discussion below.

or
  • Julie Schwegel

    That’s what I did after I realized my question was kind of silly. I didn’t pour through sieve. This is my new fave gazpacho recipe.

    Thanks Julie! So glad you enjoyed it!

  • Julie Schwegel

    This doesn’t all fit in food processor

    IF it doesn't all fit, you can do it in batches. One you pour everything thhrough the sieve make sure to give it all a very good stir before refrigerating.

  • Julie Schwegel

    Sooo yummy. I used food processor so had to do in batches. Didn’t put through sieve. New fave go to gazpacho. Super flavor, super fast. Croutons are a must.

    Thanks Julie, we are so happy to hear this is your new go-to!

  • jenn

    Delicious! WIll definitely be making this again before summer is over.

    Thanks Jenn, we are so happy you loved it!

  • Kira

    So so good. And perfect for these 100 degree days because nothing has to cook. I loved it.

    Thanks Kira, so glad you loved it!