Imagine sipping a "soup" that instantly cools you down—that's the magic of authentic Spanish gazpacho! This traditional gazpacho recipe transforms peak-summer tomatoes and crisp cucumbers into Spain's most beloved cold soup. Make this recipe to enjoy this gazpacho with cucumber that Spanish families have perfected for centuries!
We discovered this tomato and cucumber gazpacho during our recent trip to Spain and I have tried to stay true to this Andalucían recipe that was shared with me with one of the chefs in Barcelona.
Unlike modern variations, this authentic Spanish gazpacho uses only the ingredients that have been used traditionally. The cucumber adds a refreshing crunch and subtle flavor that perfectly complements the robust tomatoes, peppers, onion and garlic.
You can enjoy a bowl of this crisp and refreshing gazpacho with a slice of my thyme and rosemary focaccia and call it a day.
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✨Why you'll love this recipe?
- No-cook recipe - This cold gazpacho recipe is perfect for summer since it requires no cooking. Just grab your favorite high-speed blender and blend away!
- Simple Ingredients - tomatoes, cucumber, bell pepper, onion, garlic, vinegar and olive oil - does not get simpler than this, friends!
📋Recipe Ingredients
For the Gazpacho Base
- Ripe tomatoes - I used homegrown tomatoes but romas are traditionally used. Any ripe and juicy tomatoes will work. Got abundance of tomatoes? Try my Southern Tomato Pie recipe!
- Cucumber - English or Persian cucumbers will work great in this recipe. I left the peel on for more robust cucumber flavor.
- Bell Pepper - green pepper with seeds and ribs removed.
- Onion and garlic - use sweet onion and not too much garlic
- Extra virgin olive oil - Most simple recipes (tomato basil salad with marinated mozzarella) draw their flavors from fresh and high quality ingredients. Use high-quality EVOO (Spanish preferred).
- Vinegar - traditionally, Sherry vinegar is used in Gazpacho but I used red wine vinegar.
- Cumin powder - The chef that shared this recipe with me in Barcelona said that their family adds cumin to their tomato and cucumber gazpacho so that's what I did as well I always use toasted cumin powder or bhuna jeera.
- Bread - Bread adds a body to the soup - use any kind of stale bread that you have on hand. Crusts removed.
For Garnish:
- Diced cucumber, diced tomatoes, and extra virgin olive oil. I also sprinkled some chopped garlic chives on top.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
👩🍳Steps to make this recipe
Step 1: Prepare the Vegetables - begin by roughly chopping your washed vegetables. I left the smaller tomatoes whole and did not peel the cucmbers. Take half a bell pepper and remove the ribs and seeds before chopping. Use a quarter of a sweet onion peeled and peel one clove of garlic.
Step 2: Add all the ingredients to the jar of a high speed blender - vegetables, bread, extra virgin olive oil, vinegar, cumin powder, salt and pepper.
Step 3: Add a few cubes of ice and blend the gazpacho until smooth, about 1-2 minutes.
Step 4: Chill and Serve - transfer to a container and refrigerate for at least an hour. This traditional gazpacho recipe actually improves with time as flavors meld together.
📖Substitutions, Additions and Variations
- Cucumber - if you cannot find Persian or English cucumber, you can use a regular cucumber that is peeled and scoop the seeds out
- Onion - use shallot or another mild variety of onion if you cannot find sweet spanish or Vidalia onion.
- Toppings - use other toppings like croutons, finely chopped bell peppers and fresh cracked black pepper
- Use fruit - watermelon or cantaloupe can be added to the red gazpacho for color and flavor. Some regional variations also use almonds and grapes in a gazpacho
💡Vaishali's Tips!
- Choose the best tomatoes - Can't stress this enough - juicy, ripe, in-season tomatoes work the best!
- Temperature Matters: Don't let the soup get too hot in the blender so add a couple of ice cubes while blending. This will help preserve the color and delicate flavor of the gazpacho. Serve your authentic Spanish gazpacho ice-cold. Some Spanish families even add a few ice cubes to each bowl.
- Texture Preference: For a chunkier gazpacho, pulse the blender instead of running continuously. For ultra-smooth results, blend longer and strain using a soup strainer.
- Cucumber Selection: English or Persian cucumbers work best in this recipe as they have fewer seeds and thinner skin.
- Make-Ahead Friendly: This gazpacho tastes even better the next day. You can store covered in the refrigerator for up to 3 days.
🥘 Equipment
the best!
My favorite high speed blender
Makes the gazpacho smooth and silky!
🫙Storage, and freezing instructions
Store leftover gazpacho in the refrigerator for up to 3 days or freeze for up to 3 months in airtight containers.
🥣 Serving suggestions
Present your tomato and cucumber gazpacho in chilled bowls with your choice of toppings. We were served gazpacho mostly in cups and not bowls so that is definitely an option.
Spanish families often serve it as a light lunch with crusty bread, or as an elegant starter for dinner parties. It will be great served with my thyme and rosemary focaccia.
❓FAQ
It's all about the perfect combination of sun-ripened tomatoes, refreshing cucumbers, and bell peppers, enhanced with Spanish olive oil, sherry vinegar, and aromatic garlic. The secret? A touch of bread for creaminess and cumin for earthiness!
Use peak-summer vegetables - Off-season tomatoes lack the sweetness and acidity that make this soup spectacular.
Skipping a Powerful Blender - A high-speed blender creates the silky texture that is so uniquely a gazpacho characteristic.
Missing the Chill Factor - Take the time to chill your gazpacho before serving. You can also add a couple of ice cubes when serving this cold soup.
Wrong Vinegar Choice - Sherry vinegar is traditionally used but you can use red wine vinegar but avoid varieties like white distilled vinegars.
Not using good quality olive oil - Extra-virgin olive oil isn't just for flavor—it creates the creamy mouthfeel that makes an authentic gazpacho.
Related
Looking for other summer recipes like this? Try these:
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love – Vaishali
Easy Traditional Gazpacho with Cucumber
Equipment
Ingredients
- 1.5 lb roma tomatoes
- 1 small Persian cucumber
- ½ green bell pepper ribs and seeds removed
- ¼ sweet onion peeled
- 1 clove garlic peeled
- 2 cloves garlic peeled and minced or grated
- ½ tablespoon red wine vinegar use sherry vinegar if you have it
- 1 tablespoon Extra virgin olive oil
- ½ teaspoon toasted cumin powder
- 1 slice bread preferably stale
- Salt and fresh cracked black pepper to taste
Instructions
- Wash and prep all the vegetables.
- Add all the ingredients to the jar of a high speed blender - vegetables, bread, extra virgin olive oil, vinegar, cumin powder, salt and pepper.
- Add a few cubes of ice and blend the gazpacho until smooth, about 1-2 minutes.
- Chill and Serve - transfer to a container and refrigerate for at least an hour. This traditional gazpacho recipe actually improves with time as flavors meld together.
Video
Notes
-
- Choose the best tomatoes - Can't stress this enough - juicy, ripe, in-season tomatoes work the best!
- Temperature Matters: Don't let the soup get too hot in the blender so add a couple of ice cubes while blending. This will help preserve the color and delicate flavor of the gazpacho. Serve your authentic Spanish gazpacho ice-cold. Some Spanish families even add a few ice cubes to each bowl.
- Texture Preference: For a chunkier gazpacho, pulse the blender instead of running continuously. For ultra-smooth results, blend longer and strain using a soup strainer.
- Cucumber Selection: English or Persian cucumbers work best in this recipe as they have fewer seeds and thinner skin.
- Make-Ahead Friendly: This gazpacho tastes even better the next day. You can store covered in the refrigerator for up to 3 days.
Dave
I have so many tomatoes and cucumbers growing in my garden and was looking for recipes to use them when I stumbled upon this recipe. This is a winner and we will be making it in rotation. The kids enjoyed it as well which is a major plus in this dad's book. I served it over ice in cups and without any toppings. Everyone in the family enjoyed it.
AS
Loved it! One of the best and most refreshing!