Classic Gazpacho Recipe

This easy gazpacho recipe blends fresh tomatoes, cucumber, and sherry vinegar into a Spanish cold soup. It's one of the most refreshing ways to use summer tomatoes!

Recipe by Sonja Overhiser on June 30, 2026

Prep time: PT10M

Total time: PT10M

Rating

5 stars ( reviews)

Keywords

Gazpacho, gazpacho recipe

Ingredients

2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
1/2 medium cucumber, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1 tablespoon minced shallot
1 small garlic clove, peeled
1/4 cup olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
3/4 teaspoon kosher salt
1/4 teaspoon smoked paprika (pimenton)

Cuisine

Spanish

Steps

Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
Refrigerate until cold, about 2 hours, or up to 3 days before serving.
Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread.

Nutitrion

Calories: 223 calories
Carbohydrates: 22.1 g
Protein: 4.5 g
Fat: 14.7 g
Saturated Fat: 2.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 18.8 mg
Sugar: 7.5 g

Reviews

Sam Cogdell on 2023-10-04 (5 stars):
It’s very rare that I follow a recipe without modification after making it a few times, but this is simple, straightforward, and perfect every time. The simplicity of the recipe and confidence I have in following it lets me focus on looking for the freshest and best ingredients I can find. I know if I do that, I’m going to have great gazpacho.
Liz Porter on 2022-08-28 (5 stars):
My husband and I love this recipe for our summertime supper! We add a side of Ezekiel Bread and low fat cottage cheese garnished with fresh veggies. Very refreshing!
Sarah on 2022-09-03 (5 stars):
I love Gazpacho so much in summer! It's very refreshing and easy to make. This is a great variation to the classic Gazpacho recipe. Thank you for sharing! www.dietofcommonsense.com
Toni McCormick on 2024-09-10 (5 stars):
This is pretty much my go to recipe. IF I have more time, I even freeze my chopped veggies on a tray for about 30 minutes-- a la Serious Eats. https://www.seriouseats.com/andalusian-gazpacho-recipe BEST gazpacho we had was in Lisbon, Portugal a few years back. While the gazpacho was very good, what made it stellar was the cucumber/mint ICE (the restaurant SWORE it didn't add sugar to it but it had a sweet flavor nonetheless) at the bottom of the bowl with a divine chopped anchovy filet!
E S on 2025-06-06 (5 stars):
Best gazpacho recipe I’ve made! I added another clove of garlic because I like a little more of a kick. But it’s SO good.
KJ on 2025-08-22 (5 stars):
Outstanding! Loved using sherry vinegar in the soup. Reduced the EVOO by 25%. Also reserved 25% of the cucumber and red bell pepper to hand chop and add at the end - much like the recipe pictured. Beautiful and delicious. Thank you.