Dinner

Classic Gazpacho: Refreshing Cold Tomato Soup Recipe

Name: Classic Gazpacho: Refreshing Cold Tomato Soup Recipe
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Spanish
Ingredients: 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed; 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes; 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes; 2 garlic cloves, chopped; 1/4 cup red onion, finely diced; Optional garnish: Cucumber cut into small cubes; 1/4 cup extra virgin olive oil, plus extra for serving; 1 1/2 tbsp sherry vinegar (can substitute white wine or champagne vinegar); 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; Crusty bread

ByThomas Greene February 12, 2026February 12, 2026

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Introduction

Gazpacho is a refreshing Spanish cold soup perfect for warm days. Made from ripe tomatoes, crisp vegetables, and tangy vinegar, it’s both vibrant and satisfying.

Two white bowls filled with smooth orange tomato soup sit on a white marbled surface. Each bowl has a light drizzle of olive oil on top, with small green and white cucumber pieces sprinkled in the center, adding texture and color contrast. One bowl has a silver spoon resting inside with its handle sticking out, while the other bowl holds a torn piece of soft, light brown crusty bread partly dipped in the soup. Around the bowls, there are chunks of bread, a whole ripe red tomato on the vine, and pieces of fresh red tomato quarters scattered lightly. The scene looks warm and inviting, with natural lighting highlighting the colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
2 garlic cloves, chopped
1/4 cup red onion, finely diced
1/4 cup extra virgin olive oil, plus extra for serving
1 1/2 tbsp sherry vinegar (substitute white wine or champagne vinegar)
3/4 tsp cooking/kosher salt
1/2 tsp black pepper
Crusty bread, to serve
Optional: Additional cucumber, cut into small cubes for garnish

Instructions

Step 1: Toss all the gazpacho ingredients together in a large bowl. Cover and set aside to marinate, preferably 12 to 24 hours, or at least 3 hours.
Step 2: Transfer the mixture into a blender and blitz on high until smooth. For an extra smooth texture, pass the soup through a fine mesh strainer or food mill and discard solids.
Step 3: Pour the soup into a bowl and let it rest for 15 minutes to allow bubbles to subside. Stir gently before serving.
Step 4: Garnish with diced cucumber if using, and drizzle with a little olive oil. Serve chilled with crusty bread on the side.

Tips & Variations

Use very ripe, flavorful tomatoes for the best taste and sweetness in your gazpacho.
If you prefer a chunkier soup, reserve some diced vegetables and stir them in after blending.
To add a smoky depth, try roasting the red pepper before adding it to the mix.

Storage

Store gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. Gazpacho is best enjoyed cold and does not require reheating.

How to Serve

A black bowl filled with creamy orange tomato soup, thick in texture with small green herb pieces scattered on top. A woman's hand holds a torn piece of crusty bread, partially dipped in the soup, showing the bread's soft white inside and rough brown crust. In the blurred white marbled background, bright red tomato slices add a fresh, colorful touch. The overall feel is warm and inviting, with smooth soup and chunky garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gazpacho without a blender?

You can finely chop all ingredients by hand for a rustic version, but a blender or hand blender yields a smoother texture and better flavor blend.

What can I substitute for sherry vinegar?

If you don’t have sherry vinegar, white wine vinegar or champagne vinegar work well and provide a similar bright acidity.