The Best Gazpacho Recipes (2024)

For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape, and melon versions. This perfect hot-weather soup is simply a salad in liquid form, which means it's one of the easiest dishes to make. All you need to get started is a blender and some super-tasty, juicy tomatoes, cut into large chunks. Here are some of our best tips from the test kitchen.

  • The tomatoes that are sold bagged at the end of the day at farmers markets are ideal, but a mix of heirlooms would be perfect, too.
  • An easy rule of thumb is three parts tomatoes to one part other ingredients, such as red, yellow, and green bell peppers, onions, garlic, scallions, peeled cucumbers, and seedless watermelon, all cut into chunks. I sometimes add parsley, cilantro, or any other leafy herbs that I have in the fridge.
  • Pack the vegetables in the blender, starting with the tomatoes because they’re the juiciest. Add a good splash of red wine vinegar or sherry vinegar and a bigger splash of extra-virgin olive oil and season with salt and freshly ground pepper, then puree until chunky or smooth.
  • If you want to make a really thick gazpacho, soak a few pieces of country bread in water, squeeze dry, and add them to the blender along with the vegetables.
  • Pour the gazpacho into a bowl and season the soup to taste with salt and pepper and additional vinegar and olive oil. At this point, you can refrigerate it overnight. Serve it on its own or garnished with a drizzle of olive oil, finely diced vegetables, a dollop of tapenade or pesto, crisp croutons, crabmeat, poached shrimp, or lobster. — Tina Ujlaki, former F&W executive food editor

Classic Gazpacho Recipes


The Best Gazpacho Recipes (1)

Perfect for sweltering summer days, this refreshing chilled soup is bursting with sweet and juicy peak-season tomatoes. Bright sherry vinegar and shallots balance the silky-smooth vegetable puree while salsa fresca adds a crunchy bite and pops of fresh herbs.

Get the Recipe: Gazpacho

Patricia's Gazpacho (Gazpacho al estilo de Patricia)

José Andrés' wife, Patricia, is from Andalucia, the cold-soup capital of the world, thanks to gazpacho. Every summer, when you open the refrigerator in his house, you'll see a big glass pitcher right in the middle with this rich, creamy red soup. Andrés' wife doesn't like to cook, but one thing she cooks like the gods is gazpacho. This is her recipe.

Get the Recipe: Patricia's Gazpacho (Gazpacho al estilo de Patricia)

José Andrés Says This Meal Is One of the Reasons He Married His Wife

Andrew Zimmern's Gazpacho

The Best Gazpacho Recipes (2)

Chef Andrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup.

Get the Recipe: Andrew Zimmern's Gazpacho

Blender Gazpacho

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whenever possible. Although the olive oil is optional in this recipe, it adds real dimension to the flavor and texture of the soup.

Gazpacho Variations

Spicy Tomato and Watermelon Gazpacho with Crab

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Brothers Matt and Ted Lee created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.

Get the Recipe: Spicy Tomato and Watermelon Gazpacho with Crab

Watermelon Gazpacho

The Best Gazpacho Recipes (4)

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on Nantucket.

Get the Recipe: Watermelon Gazpacho

Cherry Gazpacho

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This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese "snow."

Get the Recipe: Cherry Gazpacho

Summertime Gazpacho

The Best Gazpacho Recipes (6)

Chef Ludo Lefebvre'srecipe for a summertime gazpacho is enriched with cream and bursting with a medley of flavors, including ripe tomatoes, red pepper, cucumber, strawberries, and more.

Get the Recipe: Summertime Gazpacho

Tangy Green Zebra Gazpacho

The Best Gazpacho Recipes (7)

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Get the Recipe: Tangy Green Zebra Gazpacho

Green Gazpacho with Shrimp

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Before the Spanish arrived in Mexico in the 1500s, they had never even seen a tomato, much less cooked with one. The Old Country gazpacho got its color from cucumbers, and once you've tried it you'll understand why the green version is still preferred over the red in some quarters.

Get the Recipe: Green Gazpacho with Shrimp

Golden Gazpacho with Avocado

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This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat.

Get the Recipe: Golden Gazpacho with Avocado

Yellow Tomato Gazpacho with Olivata Croutons

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in an ice cube tray and added to Bloody Marys.

Get the Recipe: Yellow Tomato Gazpacho with Olivata Croutons

5 Ways to Use Croutons (Other Than in Salads)

Kachumber Gazpacho

The Best Gazpacho Recipes (10)

Here, blogger Hetal Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes.

Get the Recipe: Kachumber Gazpacho

Twists on Gazpacho

Gazpacho Salad

The Best Gazpacho Recipes (11)

This side dish from 1995 F&W Best New Chef Anne Quatrano celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says.

Get the Recipe: Gazpacho Salad

Shells with Gazpacho Sauce and Avocado

The bounty of late summer — tomatoes, red peppers, cucumber, and dill — goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender, so you don't need to spend a lot of time cutting the vegetables into neat dices the way you do for traditional gazpacho.

Get the Recipe: Shells with Gazpacho Sauce and Avocado

The Best Gazpacho Recipes (2024)


How do you get the bitterness out of gazpacho? ›

The quick fix? Simply add in a little bit of sugar to neutralize the acid. Similar to the way many add sugar to their pasta sauce, the goal here isn't to completely transform this dish into a whole new sugary sweet concoction; it's all about using just a small sprinkle to round out the flavors.

Is gazpacho really healthy for you? ›

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

Is it necessary to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

Does gazpacho taste better the next day? ›

Does gazpacho taste better the next day? Yes, it does! Gazpacho should be chilled for at least 30 minutes before serving, but letting it chill overnight is best, to allow all of the flavors to meld together.

Why does my gazpacho taste bitter? ›

When you leave seeds in your tomatoes and cucumbers, you run a few risks. The first is that there's a chance your gazpacho will turn out slightly bitter from the seeds. Secondly, the watery membranes surrounding the seeds can dilute the flavor of your gazpacho.

Why is my gazpacho not red? ›

Red capsicum / bell pepper – Traditionally. Spanish gazpacho is more frequently made with green rather than red capsicum / bell pepper. I like to use red for colour consistency and also because red capsicum is slightly sweeter than green (which is actually just un-ripened red capsicum!).

Is gazpacho good for losing weight? ›

In fact, it's one of the best things you can eat for lunch if you're trying to lose a few pounds. That's because gazpacho is loaded with healthy vegetables and fiber, and it's very low in calories. So it'll help keep your energy levels up all day without loading you up with extra calories.

Is gazpacho good for blood pressure? ›

Regular consumption of cold gazpacho soup can help to battle high blood pressure and cut heart disease risk, say researchers.

How long does homemade gazpacho last? ›

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.

How long does gazpacho last in the fridge? ›

Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.

Can one freeze gazpacho? ›

Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way).

What is a substitute for tomato juice in gazpacho? ›

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Who eats gazpacho? ›

Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup.

What is used as a thickening agent in gazpacho? ›

The quick answer is raw tomatoes — along with uncooked peppers, onions, garlic, olive oil, vinegar, and stale bread used as thickener — although the relatively newfangled addition didn't come about until the 19th century, after the discovery of the Americas.

What time of day should I eat gazpacho? ›

It is eaten at any time of the day and at any time during a meal. Nothing is more delicious than a piece of toast smeared with a little gazpacho or salmorejo for breakfast! Gazpacho goes well with almost everything but is difficult to pair with wine.

How do you neutralize bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

How do you fix bitter soup taste? ›

Add sweet vegetables like carrots and beets. They will sweeten the broth and deepen its color. You might also add a bit of miso (or salt) and/or a squeeze of lemon juice. Sweet, salt and acid balance bitter flavors.

How do you fix bitter tomato soup? ›

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

How do you soften bitter taste? ›

Squeeze in some vinegar or lemon juice.

Try squeezing some fresh lemon juice or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.


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