How to Make Gazpacho
This Andalusian soup transforms summer vegetables into something that tastes like drinking a garden. No cooking required — just good tomatoes and a blender.
Chill your vegetables first
Cold vegetables make better gazpacho than room-temperature ones blended and chilled later. Keep everything in the fridge until you're ready to blend.
- high-speed blender
- fine-mesh strainer
- large bowl
What goes in.
- 2 lbripe tomatoes, cored and roughly chopped
- 1 largecucumber, peeled and chopped
- 1 mediumred bell pepper, stemmed and chopped
- 1/4 cupred onion, chopped
- 2 clovesgarlic, peeled
- 3 tbspsherry vinegar
- 1/4 cupextra-virgin olive oil
- 1 tspkosher salt
- 2 slicesday-old bread, crusts removed (optional)
Build flavor in layers
Add ingredients to your blender in order of hardness — garlic and onion first, then peppers, cucumber, and tomatoes last. This helps everything break down evenly without overworking the tomatoes.
The method.
Start the base
Add garlic, onion, and bread (if using) to your blender. Pulse until roughly chopped.
Add the vegetables
Add bell pepper and cucumber. Pulse a few times, then add tomatoes. Pour in vinegar and salt.
Blend smooth
Blend on high for 60 seconds until completely smooth. With the blender running, slowly drizzle in the olive oil.
Strain and chill
Pour through a fine-mesh strainer into a bowl, pressing the solids with a spoon. Discard what doesn't pass through. Chill for at least 1 hour.
Adjust and serve
Taste and add more salt, vinegar, or olive oil as needed. Serve in chilled bowls with a drizzle of olive oil.
Other turns to take.
White gazpacho
Replace tomatoes with blanched almonds and green grapes for the Málaga version
Watermelon gazpacho
Substitute half the tomatoes with cubed watermelon and add fresh mint
Green gazpacho
Use green tomatoes, green bell pepper, and add fresh herbs like basil or parsley
When it doesn't go to plan.
Use the ripest tomatoes you can find — they should give slightly when pressed
If your gazpacho tastes flat, add more vinegar rather than salt
Serve within 24 hours for the brightest flavor
The ones that keep coming up.
Can I make gazpacho without a high-speed blender?
Yes, but you'll need to grate the vegetables first and strain more thoroughly. A food processor works but won't get it as smooth.
Why is my gazpacho watery?
Your tomatoes likely had too much water. Next time, cut them and let them drain in a colander for 15 minutes before blending.
How long does gazpacho keep?
Up to 3 days in the refrigerator, but the flavors are brightest on day one. Give it a good stir before serving.