Recipe

Classic Gazpacho

A classic Spanish-style chilled tomato soup with cucumber, pepper, good olive oil, and a warm whisper of cumin and smoked paprika. Traditional base, spiced twist.

By Matt Campbell

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4.8

A glass bowl of traditional gazpacho topped with diced cucumber and red pepper, with a small dish of olive oil on a sunlit kitchen counter

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Gazpacho is the ultimate hot-weather magic trick: you take peak tomatoes, a handful of pantry staples, and a blender, and suddenly dinner feels like a breeze that knows your name. This version starts with a classic gazpacho base (tomato, cucumber, bell pepper, garlic, bread, olive oil, vinegar), then gets a little extra personality from cumin and smoked paprika. Not spicy-hot, just spiced in that “wait, what is that amazing flavor?” way.

The key is letting it chill long enough for everything to make friends. Fresh out of the blender, it tastes like a salad smoothie. After an hour or two in the fridge, it turns silky, aromatic, and ridiculously refreshing. Bonus: it is a no-cook recipe that still feels like you did something impressive.

Note: Bread contains gluten. For gluten-free gazpacho, use gluten-free bread or skip the bread entirely for a lighter texture.

Fresh ripe tomatoes, cucumber, red bell pepper, garlic, and a small bowl of spices arranged on a wooden cutting board

Why It Works

Bright, clean flavor from ripe tomatoes and sherry vinegar, balanced with a touch of olive oil.
Silky texture thanks to a small amount of bread that gently thickens without tasting bready.
Spiced and aromatic with cumin and smoked paprika (optional) that deepen the soup without overpowering it.
Make-ahead friendly, meaning it tastes even better after chilling.

What you will taste: juicy tomato, crisp cucumber, sweet pepper, gentle garlic, and a warm smoky finish that keeps each spoonful interesting.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Store gazpacho in an airtight container for 3 to 4 days for best quality. Food safety note: chill it promptly after blending and keep it refrigerated (below 40°F/4°C).
Stir before serving: Natural separation is normal. Give it a good stir or quick shake in a jar.
Adjust after chilling: Cold soup can mute seasoning. Before serving, taste and add a pinch of salt or a splash of sherry vinegar if it needs a wake-up call.
Freezing: You can freeze it, but the texture can turn slightly watery when thawed. If you do freeze, blend again after thawing for a smoother finish.

Best move: Keep toppings separate (diced veg, croutons, herbs) and add them right before eating so they stay crisp.

Common Questions

Is this traditional gazpacho?

It is built on a very classic Andalusian-style base (tomatoes, cucumber, pepper, garlic, bread, olive oil, vinegar). The cumin and smoked paprika are my personal, spiced twist. If you want to keep it strictly classic, skip them and the soup will still be bright and delicious.

Do I have to use bread in gazpacho?

No, but a small amount of bread helps create that classic creamy body without cream. If you prefer no bread, skip it and blend a little longer. You can also add a few extra tablespoons of olive oil for a rounder mouthfeel.

What tomatoes are best?

Use the ripest, most flavorful tomatoes you can find. Roma, vine-ripened, or heirloom all work. If your tomatoes are bland, add a bit more sherry vinegar and salt, and let the soup chill longer.

Is this spicy?

Not by default. The cumin and smoked paprika add warmth and aroma, not heat. If you want heat, add a small pinch of cayenne or a few drops of hot sauce.

Can I make gazpacho without a blender?

Yes. Finely grate the tomatoes (or crush by hand), mince everything very small, and whisk in olive oil and vinegar. It will be chunkier, more like a drinkable salad, and still delicious.

How do I get it super smooth without a high-speed blender?

Two easy options: strain it through a fine-mesh strainer after blending, or peel and seed the tomatoes before blending (a little extra effort, very silky payoff). If you like a rustic texture, skip both.

Why does my gazpacho taste flat?

It usually needs one of three things: salt, acid (more sherry vinegar), or time (chill at least 1 hour). Taste it cold and adjust.

Can I use red wine vinegar instead of sherry vinegar?

Yes. Sherry vinegar is traditional and a little rounder, but red wine vinegar works. Start with a bit less and add to taste.

Is there a gluten-free option?

Yes. Use your favorite gluten-free bread, or skip the bread entirely for a lighter, more juice-like gazpacho.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (standard or high-speed) or food processor
Chef’s knife and cutting board
Measuring cups and spoons
Fine-mesh strainer (optional, for extra-smooth gazpacho)
Large bowl or pitcher for chilling

The first time I made gazpacho on purpose, I was trying to “cook” without turning my kitchen into a sauna. It was one of those sticky days where even the idea of boiling water felt personal. I tossed tomatoes and cucumbers in a blender, tasted it, and thought, this is… fine. Then I stuck it in the fridge, came back later, tasted again, and immediately ate a whole bowl standing at the counter like a raccoon who found treasure.

Now it is my summer reset button. When I want something that feels fresh but still satisfying, I make a batch, chill it, and keep crunchy toppings ready. It is relaxed food with serious payoff, which is basically my whole cooking philosophy in a bowl.