15 min
Experience the joy of a hot Spanish summer with our recipe for Gazpacho. The cold soup was originally known as poor man's food because it was made with oil, crushed garlic, vegetables, and leftover bread to give the soup more texture. Now, we have access to many different vegetables and fruits, so it is possible to choose any varieties you want, making it a genius soup for leftover vegetables and stale bread. As far as traditional gazpacho ingredients go, we make our version with tomatoes, bell peppers, celery, and cucumber. Enjoy a refreshing cold soup bursting with wonderful flavours guaranteed to make your tastebuds tingle.


  • Roughly chop all vegetables and put them in a large bowl (keep some cucumber and celery leaves for garnish).
  • Add garlic, and basil, except for a few leaves for garnish.
  • Toss all vegetables with oil, vinegar, and bread. Let it marinate for at least ½ hour.
  • Put it all in a blender and blend for 2-3 minutes until it has a uniform consistency.
  • The temperature of the soup rises a little when it is blended, so feel free to refrigerate it for 15 minutes or serve the soup with an ice cube in each portion.
  • Cut the bread into cubes of 1x1 cm and spread olive oil and salt over it.
  • Fry them on a pan at medium heat for approx. 10 minutes until golden, turning them occasionally. You can also bake them in a preheated oven for approx. 10 minutes at 200°C regular oven.
  • Cut the cucumber and celery into small cubes. Garnish the soup with vegetables, fresh basil leaves, croutons, and a little olive oil.

Tomatoes are at the front and centre of this soup, so be sure to pick the best perfectly ripe tomatoes you can find to give the soup maximum flavour. The tomatoes should be plump and have smooth skin without any blemishes. Both Roma and cherry tomatoes are good choices, and you can easily combine the two, which will add a more interesting flavour to the gazpacho. If you are yearning for a bowl of tasty soup in the dead of winter, we recommend going with cherry or grape tomatoes to provide a juicy sweetness.


The Spanish soup tastes best if you allow time for it to chill. To develop the flavour, let the soup sit in the fridge for a couple of hours before serving it.

Questions about gazpacho

In our opinion, we have the best gazpacho recipe, full of fresh ingredients and plenty of flavours. With this recipe, you are in for a real Spanish treat that is prepped and ready in almost no time. Below, we have answered some of the most frequently asked questions about this Spanish classic. Continue reading to learn more.

What is gazpacho?
Gazpacho is a classic cold vegetable soup originating from Spain and is traditionally made with tomatoes, cucumbers, garlic, oil, and vinegar. For our version, we include a few more vegetables, such as celery and bell pepper, as well as fresh basil and bread to give the soup a thicker texture.
How to make gazpacho?
Follow our easy gazpacho recipe and start by chopping all the vegetables and placing them in a large bowl – save some cucumber and celery for garnish. Add garlic and basil to the bowl and toss everything with oil, vinegar, and bread. Let it sit for at least 30 minutes before blending the mixture into a smooth consistency. Garnish the soup with vegetables, fresh basil, croutons, and a bit of olive oil.
What to serve with gazpacho?
Though the soup is perfectly delicious on its own, for example, as a starter or light lunch, you can pair it with garlic bread, grilled vegetables, meatballs, chicken skewers, a Mediterranean pasta salad, and so much more. The list of options is long, so change it up and try out different accompaniments.
Is gazpacho served hot or cold?
Gazpacho is traditionally served cold, making it a refreshing and popular dish for summer. But you can also enjoy it on colder days. The soup is served cold as a reflection of the hot region that it originates from and is meant to be cooling on a hot summer day.
How long does gazpacho last?
Homemade gazpacho will last for about 2-4 days in the fridge when stored in an airtight container. If you are unsure whether the soup has gone past its prime, simply do a quick sniff and taste test to determine the freshness. If you notice any changes to the smell and taste, it is best to discard the soup.
Can you freeze gazpacho?
You can freeze gazpacho for about 6-8 months. Once the soup has been blended to the desired consistency, transfer it to a freezer-safe container or a freezer bag before popping it into the freezer. If you use the latter, you may want to double-bag it to avoid any spillage in the freezer. Another tip is to portion the soup into several bags or containers, as this will make it easier to thaw smaller portions more quickly. If it looks a split after thawing, just blend it quickly, and it will get back to the right texture.


Ripe tomatoes
Green bell pepper
Red bell pepper
Celery leaves
2 stalks
Finely chopped fresh basil leaves
100 ml
Finely chopped garlic clove
Wholemeal bread in large cubes
2 slices
Olive oil
1 tbsp
Sherry vinegar
1 tbsp
Coarse salt
1 tsp
Wholemeal bread in small cubes
4 slices
Olive oil
2 tbsp
Coarse salt
½ tsp
Fresh basil leaves
Cucumbers or celery in small cubes
Olive oil

Authentic Spanish gazpacho with fresh tomatoes

Discover the classic cold Spanish vegetable soup that is perfect all year round but especially on a hot summer day. Gazpacho, sometimes called Andalusian gazpacho, is made with fresh, sweet tomatoes, cucumber, vinegar, olive oil, herbs, and a few more vegetables. This flavour-packed chilled tomato soup has the perfect balance of acidic, savoury flavours with a touch of sweetness from the ripe tomatoes. With so many fresh and tasty ingredients, you can also enjoy this Spanish delight on more chilly days. It is such a humble yet irresistibly delicious soup.

Try out more of our soup recipes, for example, a tasty minestrone with crispy bread, a simple noodle soup with chicken, and a creamy carrot soup made with cream cheese.

Thickened the traditional way with bread

The key to getting an authentic tomato gazpacho texture is to add bread. Bread is a traditional ingredient in a wide variety of Spanish recipes. We use wholemeal bread to help thicken the soup and give it a heartier texture while allowing it to soak up all those delicious flavours from the other ingredients, and wholemeal bread also has more flavour to add to the soup. The bread is cut into smaller bits and mixed with olive oil and vinegar to soften it. The oil marinade not only adds flavour but also makes it easier to blend the bread with the vegetables.

Cold vegetable soup flavoured with sherry vinegar

Sherry vinegar is a staple in Spanish cuisine and is used extensively in many Spanish recipes to enhance the flavour of the dishes. It is made from fermenting sherry wine, resulting in a well-rounded flavour with less acidity than, for example, red or white wine vinegar. The Spanish vinegar is loaded with complex aromas that can be described as nutty, balanced with bright acidity and a light sweetness with subtle caramel notes. If you are looking to make an authentic Gazpacho with an acidic bite, you need to get your hand on this vinegar.

Experiment with the ingredients

Give the classic dish a tasty upgrade with avocado and grilled shrimp. Cut one avocado into smaller cubes and blend with the other ingredients. Transfer the vegetable mixture to a bowl and garnish with basil, avocado, grilled shrimp, and a tiny bit of olive oil. It is the perfect option for a quick weeknight dinner with the family. You can add some serrano pepper if you fancy a burst of heat. Serrano pepper has a flavour similar to jalapenos but with a sharp, bright, fresh taste. Enjoy the spicy gazpacho as an appetiser with crusty bread on the side.