Best Gazpacho Recipe Recipe
A quick and easy recipe for Gazpacho, a chilled, no-cook, Spanish soup highlighting ripe and juicy summer tomatoes. Vegan and gluten-free with two variations: Chunky Gazpacho (my favorite) or Smooth Gazpacho.
How to Make the Best Best Gazpacho Recipe
Gazpacho is the ultimate summer soup—refreshing, vibrant, and completely no-cook, making it perfect for hot days when turning on the oven is the last thing you want to do. This best gazpacho recipe celebrates ripe, juicy summer tomatoes and creates a beautiful, nourishing chilled soup that’s both vegan and gluten-free.
The beauty of gazpacho lies in its simplicity and versatility. Whether you prefer a chunky version with visible vegetable pieces or a silky smooth blend, this Spanish classic adapts to your preferences and uses whatever fresh produce you have on hand. The key is starting with the best quality, ripest tomatoes you can find—they’re truly the star of this dish.
Chill this refreshing soup for a few hours or overnight to let the flavors meld together beautifully. Serve it with a drizzle of your finest olive oil, a sprinkle of fresh herbs, and perhaps a few crispy croutons on the side. It’s the perfect appetizer or light lunch that tastes like summer in every spoonful.
Best Gazpacho Recipe
A quick and easy recipe for Gazpacho, a chilled, no-cook, Spanish soup highlighting ripe and juicy summer tomatoes. Vegan and gluten-free with two variations: Chunky Gazpacho (my favorite) or Smooth Gazpacho.
Ingredients
Main Ingredients
Seasonings & Finishing
Optional
Instructions
Chunky Gazpacho
- Prepare vegetables by chopping tomatoes, bell pepper, cucumbers, celery, and onion into bite-sized pieces.
- In a large bowl, combine chopped vegetables with garlic and water.
- Add vinegar, olive oil, and all seasonings. Stir well to combine.
- Taste and adjust seasonings as needed. Chill in the refrigerator for at least 2 hours before serving.
- Stir in fresh herbs just before serving. Top with additional herbs and a drizzle of olive oil.
Smooth Gazpacho
- Prepare and roughly chop all vegetables.
- Add vegetables, garlic, water, vinegar, and olive oil to a blender.
- Blend until smooth, working in batches if necessary.
- Strain through a fine mesh strainer if you prefer an even smoother texture (optional).
- Season with salt, pepper, cumin, piment d'espelette, and coriander.
- Chill thoroughly for at least 2 hours, then adjust seasonings to taste.
- Serve garnished with fresh herbs and a drizzle of olive oil.
Notes
- For chunky gazpacho, allow more time as there is more chopping involved.
- Use thin-skinned cucumbers like English, Persian, or Turkish varieties. Peel thick-skinned waxy cucumbers if needed.
- Gazpacho is best served well chilled. Prepare it several hours in advance or overnight for best flavor development.
- The recipe is naturally vegan and gluten-free.
- For added sweetness and depth, stir in 1 tablespoon of tomato paste.
- Traditionally, some recipes include 1-2 slices of soaked bread for creaminess.
