cook · appetizer · spanish

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.

• Total time: 20 min
• Hands-on: 15 min
• Serves: 4
• Difficulty: Easy

Before you start

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

Ingredients

• 2 lb ripe tomatoes, cored and roughly chopped
• 1 large cucumber, peeled and chopped
• 1 medium red bell pepper, stemmed and chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, peeled
• 3 tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 2 slices day-old bread, crusts removed (optional)

The blend

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.

Step by step

1. Start the base. Add garlic, onion, and bread (if using) to your blender. Pulse until roughly chopped.
2. Add the vegetables. Add bell pepper and cucumber. Pulse a few times, then add tomatoes. Pour in vinegar and salt.
3. Blend smooth. Blend on high for 60 seconds until completely smooth. With the blender running, slowly drizzle in the olive oil.
4. 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.
5. Adjust and serve. Taste and add more salt, vinegar, or olive oil as needed. Serve in chilled bowls with a drizzle of olive oil.

Tips & troubleshooting

• 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

Variations

• 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

Questions

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.

Further reading

• How to Make Guacamole
• How to Make Spanish Tortilla
• How to Make Patatas Bravas