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Best Gazpacho Recipes

Best Gazpacho Recipes

Top Rated Gazpacho Recipes

People do all kinds of awful things to this classic Andalusian soup. I've had it made with ketchup, cream of tomato soup, and hot sauce. I've had it served so cold that it's almost ice cream, and left out so long that it begins to ferment. I've had it garnished with chopped hard-boiled egg, minced onions, and tortilla chips. I've even had it made without bread, which to me means that it wasn't even really gazpacho at all. This is the way I learned to make gazpacho years ago in Jerez de la Frontera.Click here to see 7 Cold Summer Soups.

Smooth, garlicy, and creamy: This chilled ajo blanco soup is perfect for hot summer days.This recipe is courtesy of Epicurious.

This cold gazpacho is made with diced tomatoes, bell peppers and onions. Recipe courtesy of Ready Set Eat

What better way to make use of the surplus of late-summer tomatoes you have than to whip up a batch of gazpacho? Paired with my crabmeat salad, it's the perfect well-rounded meal.

This originally started out as a new cocktail I was creating, but after a while I realized it makes a great quick appetizer "shot." The vodka is so subtle that the gazpacho is really the main attraction.

2 cloves garlic, chopped
5 medium tomatoes
5 Roma tomatoes, ripe
2 medium cucumbers, English, peeled, cut in 1-in pieces
1 large Spanish or red onion
1 large green bell pepper, cored, seeded and deribbed
1 large red bell pepper, cored, seeded and deribbed
2 cups tomato juice, or vegetable juice cocktail
1/4 cup olive oil, extra virgin
1/4 cup red wine vinegar
1/2 cup vodka or vermouth (optional)
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
2 dashes Tabasco sauce, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon celery salt, or to taste
freshly ground black pepper
2 inner ribs celery, very finely diced
garlic croutons (optional)

Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl.

Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquified strain into the large bowl, pressing down with the back of a spoon to extract all liquid.

Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, Worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight.

Finely dice the Roma tomatoes, remaining onion, peppers and cucumber. Add the finely diced celery. Reserve, refrigerated in small mixing bowl.

To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using.

Gazpacho Recipe

I would highly suggest utilizing vegetables from your garden or local farmers market for this gazpacho recipe. In my opinion, the fresh flavors really shine in a recipe like this. II used tomatoes and onions from my garden, and a cucumber from my mom’s garden for this soup. If you don’t have access to local vegetables, canned tomatoes along with a store bought cucumber and onion will work.

When it comes to the consistency of this gazpacho, I look for texture but not big chunks of vegetables. Honestly, consistency of this soup is all about personal preference. My mom loves gazpacho that has large chunks of vegetables throughout. Since this recipe uses the food processor, you can pulse the vegetables to your liking. I love the vegetables to be more pureed, but still have a texture for this gazpacho. Again, the constistancy is totally up to you and what you prefer.

To Macerate The Tomatoes: Combine tomatoes and reserved juices, oil, sugar, and salt in a large nonreactive bowl, toss to combine, cover, and set aside at room temperature to macerate for as long as you can, at least 30 minutes and up to 4 hours.

To Blend The Gazpacho: Place tomato mixture, cucumbers, bell pepper, garlic, bread, and vinegar in a food processor fitted with an S blade and process until well mixed and blended, about 3 minutes. Taste and add more salt, sugar, or vinegar as needed.

To Finish The Gazpacho: Pass gazpacho through a fine mesh sieve, pressing on the back of the mixture to extract as much liquid as possible. Place in the refrigerator and chill at least 1 hour before serving. Garnish each bowl with a few basil leaves and a drizzle of olive oil.

Place gazpacho in a bowl and nest in a larger bowl of ice water to chill it quick. Can be made up to 2 days in advance. Flavor will fade so add more vinegar, sugar, or salt as desired before serving.


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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.


In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

Pulse until all ingredients are blended well mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

This is a to-die-for summer dinner.

I&rsquove had a love affair with Gazpacho since I saw the movie &ldquoViolets are Blue&rdquo with Kevin Kline and Sissy Spacek in 1986. Please tell me you&rsquove seen it.

Okay, Kevin Kline (positively gorgeous in 1986) plays Henry, a small town newspaper owner in a coastal Maryland town. He would have married Gussie Sawyer, played by Sissy Spacek (his high school sweetheart), had her ambition not taken her across the world on assignment as a war photographer with Life Magazine. Or maybe it was Time I can&rsquot remember. Anyway, the two had a totally hot romance and her career got in the way&mdashbottom line. Henry remained in his hometown and began working at the newspaper his father owned, then he knocked up the much less worldly Bonnie Bedelia, married her, and settled down. They had a sweet son and built a happy life together.

Fifteen years later, Sissy Spacek (Gussie) shows up for the first time since she left. Kevin Kline (Henry) doesn&rsquot know she&rsquos back in town for a visit until he realizes he&rsquos competing against her in a sailboat race once he realizes it&rsquos her, he falls into the ocean in shock. The next morning, while jogging about town, Gussie stops in to say a very awkward and tense &ldquohow the hell are ya?&rdquo and Henry invites her to his home for dinner the following night with the family.

Henry/Kevin goes home. The next morning over breakfast he announces, nonchalantly, &ldquoI ran into Gussie Sawyer yesterday.&rdquo

&ldquoYour old girlfriend?&rdquo Bonnie asks, looking up from the French toast she&rsquos frying on the griddle. (I noticed the food, even in 1986.)

&ldquoYep. I invited her over for dinner tonight,&rdquo he continues.

&ldquoI was just trying to be nice,&rdquo Henry smiles. &ldquoShe hasn&rsquot been home in over fifteen years&hellip&rdquo

That night Gussie shows up. Everyone&rsquos nice, but tension is in the air. Then Bonnie Bedelia serves up dinner: Gazpacho and crusty French bread.

&ldquoIt&rsquos cold,&rdquo their darling teenage son says.

&ldquoIt&rsquos supposed to be,&rdquo Bonnie answers, smiling a sweet maternal smile.

&ldquoCold SOUP?&rdquo her son asks. Teenage boy stuff.

That Gazpacho looked so, so good.

After dinner it starts to storm and Gussie announces she&rsquos walking home because she likes the rain. Bonnie Bedelia insists that Henry walk Gussie home, and being the wholesome, caring gentleman that he is, he obliges.

Then Gussie and Henry wind up sleeping together under a pier on their way home and the movie pretty much falls apart from there.

But at least it introduced me to Gazpacho, which Bonnie describes as &ldquobasically, salad in a blender.&rdquo Gazpacho is a raw, cold soup&mdashit shouldn&rsquot be considered a cooked tomato soup that&rsquos served cold. No way! Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it. It just feels good.

And by the way, WHAT was my mother thinking letting me watch movies like that? Marlboro Man calls &rsquoem &ldquoCheatin&rsquo movies.&rdquo For some reason, I&rsquom always watching them. I always assure Marlboro Man that I don&rsquot mean nothin&rsquo by it. It&rsquos all about the acting for me.

Best Gazpacho Recipes: Cool Soups For Summer

The classic gazpacho is the perfect dish to enjoy during a particularly warm summer evening. The cool temperature and bright vegetables are refreshing to the palate and you can use up a lot of the left-over ingredients you already have in your home. The dish has a variety of ethnic roots as well, dating back to Spain, Portugal, Italy and even the Middle East. Of course, since there are so many different cultures that enjoy this chilled vegetable soup, there are a lot of varieties to enjoy. Some are made with avocado, meat stock or even watermelon. Soaked bread is a traditional addition, which helps to give the soup the thick consistency it needs to feel like a hearty meal. Here are three great gazpacho recipes for you to try this summer.

Traditional Gazpacho

The classic recipe is made with tomatoes and leftover bread. The bread is used two ways here, first as the thickener in the soup and second as crispy croutons that you will fry up for some delicious garnish. Make sure to seed the tomatoes and cucumber for the perfect consistency in the soup. You can make this one a day ahead of time as well and refrigerate it over night.


  • Two cups day old bread, crust removed and cubed
  • One additional cup torn bread
  • Two cloves garlic
  • Two pounds ripe tomatoes, seeded
  • Salt and pepper
  • One large English cucumber, peeled and seeded
  • One one-inch slice green bell pepper
  • One cup cold water
  • Two teaspoons red wine vinegar
  • Half cup extra-virgin olive oil, plus a little more for drizzling
  1. Cover the torn bread with cold water and let soak for ten minutes.
  2. Add the garlic to a small saucepan and cover with water, bring to a boil and cook for three minutes then drain.
  3. Squeeze the water from the bread and transfer to a blender. Add the garlic, two teaspoons salt, tomatoes, cucumber, bell pepper and
  4. vinegar.
  5. Puree until smooth.
  6. While the blender is running, slowly pour in the oil until will blended.
  7. Blend in cold water.
  8. Season with salt and pepper, then refrigerate until cold, about three hours.
  9. While the soup is chilling heat a little more olive oil over medium heat until hot.
  10. Add the cubed bread and fry, tossing often until crispy.
  11. Season with salt and pepper.
  12. Serve the chilled gazpacho with a drizzle of olive oil and a few croutons.

Fruit Gazpacho

A chilled fruit soup is the perfect way to start your day. With the yogurt and honey mixture on top, this is a refreshing dish for breakfast, a sweet dessert or an anytime snack. You can easily substitute your favorite fruits here as well, though the cantaloupe is the perfect fruit to keep the soup-like consistency.


  • Six cups cantaloupe, peeled and seeded and cut up into small pieces
  • One cup strawberries, stemmed and chopped
  • One peach, diced and seeded
  • Half-cup blueberries
  • Half-cup plain yogurt
  • One tablespoon fresh mint, finely chopped
  • One tablespoon honey
  1. In a food processor, puree the cantaloupe chunks until smooth.
  2. In a separate bowl mix the remaining fruit and the mind together.
  3. In another separate bowl blend the yogurt and honey.
  4. Pour the blended cantaloupe puree into a bowl, top with the additional fruit and the yogurt-honey mixture.

Spicy Gazpacho

Turn up the heat on some chilled gazpacho with some pickled jalapeños. Don&rsquot rinse them to keep that great strong flavor when you blend all the ingredients. A little of sour cream is also a great garnish for this one, which will help cool the heat of the peppers. Add some toasted bread as croutons for additional crunch.

Inspiration to the Rescue

My husband has been making gazpacho for years. He’s always been more of a fan of it than I. But that’s changed. Now I’m the one craving it. How can I not with all of this garden and farmers market bounty looming about?

But the problem is, I can’t find his dang recipe anywhere. So my husband took to the internet and found one very similar to the base that he has always used, a recipe that needed just a couple of adjustments to fit his palate.

Thank you Pioneer Woman, you saved the day with your gazpacho recipe inspiration.

Gazpacho, Seville-Style, to Sip in Summer

SEVILLE, Spain — Asking around for the best gazpacho recipe in Seville is like asking around for the best smoothie recipe in Los Angeles.

There is no recipe. If you live there, you already know how to make it. It’s just a question of figuring out how you like it.

To accomplish that, I ate gazpacho literally every time it was offered on a recent swing through Andalusia, the southernmost region of Spain. (Seville is the capital.) It is even sold in containers at the airport, packaged like coconut water.

In Andalusia, gazpacho is more drink than food: something to sip when heat and hunger strike at the same time. From June to August, midday temperatures soar above 100 degrees nearly every day it is simply too hot to eat. But when I was craving cold, craving salt and craving lunch all at the same time, gazpacho was there.


It is constantly available: in home kitchens, refrigerated in glass pitchers in restaurants, served with a couple of ice cubes in chilled earthenware tumblers before every meal at tapas bars, bubbling away in countertop cooling machines the same way that hot-dog joints in the States keep the lemonade dispenser on display.

After dozens of excellent gazpachos, I arrived at some ground rules. Other regions of Spain have other rules, but Andalusia has the hottest weather and has been making gazpacho the longest, so I like this style best for summer.

The texture is always smooth and light, with a mouth feel similar to that of whole milk. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of fat (olive oil) in liquid (vegetable juice and vinegar) that is light and fluffy on the tongue and a fantastic conductor of flavor, just like vinaigrette or hollandaise.

To achieve this, the copious water content of cucumbers and tomatoes is released by the blending process, turning solid vegetables to liquid soup. Any chunks of vegetables are blitzed out of memory, a task for which today’s ravenous, high-wattage blenders are well suited. If your blender is less powerful than a sports car, you will definitely want to strain your gazpacho through a food mill or sieve, or the texture simply won’t be smooth enough. (In a gazpacho recipe published in The New York Times in 1954, the food editor, Jane Nickerson, advised using a new gadget called a “liquefier.”)

Andalusian gazpacho has a creamy orange-pink color rather than a clear lipstick red. This is because of the large quantity of olive oil that is mandatory in making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color.

What to Cook Right Now

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

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    The olive oil is not an afterthought, although the ripe summer vegetables try to steal the show. Olive oil is what makes gazpacho more than vegetable juice. It is what makes gazpacho silky and satisfying. Any extra-virgin olive oil will do, but it is more than a nicety to seek out a golden, peppery Spanish oil you will be using enough so that the taste of oil comes through in the finished dish.

    It does not have fancy garnishes — no tiny vegetable cubes, no wee croutons. Those, I was told by a neighbor at a tapas bar in the coastal town Sanlúcar de Barrameda, are affectations long ago adopted by restaurants patronized by tourists who insisted on treating gazpacho as a soup. They preferred to eat it from bowls, with spoons, and expected it to look — the gentleman said with infinite scorn — French. Many Spanish home cooks do it now, but it’s really not necessary, and rather irritating when you are drinking it from a glass.

    In my favorite gazpachos here, I detected a breath of green-chile bite. This was confirmed during an impromptu lesson from Margarita del Pino, an accomplished cook in Sanlúcar whose version is the best I have tasted. Pimientos verdes in Spain are a lot like our Italian frying peppers (a.k.a. cubanelles) or Anaheim chiles, and not much like American green bell peppers. They are less grassy, less sweet and have a slight but definite bite.

    Many traditional gazpachos contain stale bread for body. But Ms. del Pino’s gazpacho doesn’t have any bread in it, on it or anywhere near it. In her kitchen, she said, bread is used to thicken gazpacho only when the tomatoes aren’t up to snuff. “If the tomatoes have good flesh, the bread is not necessary to give it body,” she told me.

    She does, on occasion, add good-quality crushed canned tomatoes or thick tomato purée to improve the flavor when tomato season is not at its peak. Gazpacho thickened with a lot of bread is a different beast: called salmorejo, it is served in bowls, thick enough to stand a spoon in, and bright orange. It is delicious and filling, especially topped with shards of jamón, but it’s not gazpacho.

    Finally, a note on ingredients: Good gazpacho contains tomatoes, cucumbers, long green peppers (not bell peppers), onion, garlic, olive oil, vinegar (preferably Spanish sherry or red wine vinegar) and salt. Bread, if you insist. That’s it.

    The proportions of those ingredients can vary — a friend who lives in Seville advises enlivening dull dinner parties there by asking your neighbor how many cucumbers he or she puts in gazpacho — but there is no place for cumin, or watermelon, or parsley.

    Spanish cooks are notorious purists, however, and no one is watching you in your kitchen.

    Recipes: Best Gazpacho | More Cold Soups

    And to Drink .

    Fresh, vibrant gazpacho is considered a beverage in Andalusia, but it still goes beautifully with lively white wines that echo and enhance its bright herbal elements. A zesty sauvignon blanc from the Loire Valley, like a Sancerre, Pouilly-Fumé, Quincy and other satellite appellations, seems just right. If regional congruence is important, perhaps a Rueda or albariño, although quality in these regions is up and down. Do Ferreiro, a consistently excellent albariño, and Blanco Nieva Pie Franco, a good Rueda, are worth seeking out. Other crisp dry whites that may go well include Chablis, Muscadet, grüner veltliner and vermentinos in various forms from Corsica, Liguria and Sardinia. And fino sherry, served cool and fresh, is never a bad choice. (Yes, you are correct: That’s a recurring theme of mine.) ERIC ASIMOV

    Best Gazpacho Recipes - Recipes


    For the gazpacho

    • 1 cucumber, peeled and chopped
    • 1 red pepper, deseeded and chopped
    • 1 green pepper, deseeded and chopped
    • 1kg ripe plum tomatoes, cored and chopped
    • 2 garlic cloves, peeled and crushed
    • 2 spring onions, trimmed and finely chopped
    • 75g stale crusty white bread, chopped
    • 2–2½ tbsp sherry vinegar, or to taste

    For the toasts (optional)


    1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
    2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.

    Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

    To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.


    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This is such a simple raw gazpacho soup, yet chock-full-of-flavor version that comes very close to the authentic Spanish recipe. This is a fabulous and delicious dish I love to serve in the warmer months. It’s so quick, and just so fun to enjoy, and so cooling on a hot summer day.

    Gazpacho is a raw soup, which means this dish is just bursting with live vitamins and minerals.

    So, for this raw gazpacho recipe we use fresh veggies and a dash of pineapple juice which adds a nice sweetness to balance out the spice of Tabasco. So good!

    Serve with a sliver of lime and some raw flax seed chips and you have got yourself a delicious and refreshing summertime meal.

    You can make gazpacho various ways, using different fruits and veggies like apple, celery, peppers, corn, pineapple, and melon. Then add fresh herbs like cilantro, mint or basil.

    We chose to go a more traditional route using a tomato base, but you can jazz it up the way you wish. I like to top mine with some fresh avocado and corn for extra omegas and sweet crunch. Maybe even some broccoli sprouts would be a nice addition to this raw vegan gazpacho. Don’t be afraid to get creative and find the perfect combinations for your style recipe.

    Keep these refreshing recipes in mind for you plant-based spread:

    If you’re wondering what protein to serve with gazpacho, you can add some black beans or chickpeas. You could even add some protein-rich chia seeds to this vegan gazpacho recipe which acts as a thickener, as well.

    I’d love to hear your feedback in the comments below for this Gazpacho! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!