Gazpacho
Gazpacho is a cold, raw Spanish soup from Andalusia, traditionally made by blending ripe tomatoes, cucumber, green pepper, onion, garlic, stale bread, olive oil, and vinegar, then chilling the mixture until it's served ice cold. It's meant to be drunk almost as easily as it's spooned, thin enough to sip from a cup in hot weather, and it relies entirely on the quality of the raw vegetables since nothing is cooked.
Varieties
Beyond the classic red tomato version, common variations include green gazpacho (made with green tomatoes, grapes, or herbs instead of red tomato) and watermelon gazpacho (sweeter, with watermelon replacing much of the tomato). Salmorejo and ajo blanco are related but distinct cold soups from different regions of Spain, not simply gazpacho variants.
Buying tips
When buying prepared gazpacho, choose the refrigerated version over shelf-stable bottled versions, which tend to be more processed and less vegetable-forward. If making it fresh, buy the ripest, heaviest tomatoes available since underripe tomatoes make the soup taste thin and acidic.
Substitutes
Salmorejo — 1:1
A thicker Cordoban cousin made mostly from tomato and bread with no cucumber or pepper. Works as a substitute in a pinch but is richer and more bread-forward.
Chilled tomato juice blended with diced cucumber, pepper, and a splash of sherry vinegar — 1:1
Blend 2 cups tomato juice with a quarter cup each of grated cucumber and minced pepper, plus a tablespoon of vinegar, for a fast stand-in that mimics the flavor if not the texture.
Ajo blanco — 1:1
A white, garlic-and-almond based cold soup with grapes instead of tomato. Only suitable if you want a cold soup course, not if the recipe depends on gazpacho's tomato flavor.
Store-bought refrigerated gazpacho — 1:1
Widely sold in the refrigerated juice section; check the ingredient list for added sugar or excess salt before using it in a recipe rather than drinking it plain.
Storage
Keep gazpacho in a sealed container in the refrigerator for up to 4 days; the flavor actually improves after the first few hours as the vegetables macerate. It separates slightly on standing, so stir or re-blend briefly before serving. Freezing is not recommended since the raw vegetables turn watery and mealy once thawed.
How to use
Serve very cold, ideally in chilled bowls or glasses, with a drizzle of olive oil and small bowls of diced cucumber, pepper, red onion, croutons, or hard-boiled egg on the side for guests to add themselves. It also works as a marinade base for shrimp or white fish, a poaching liquid substitute for cold seafood, or a mixer for a savory Bloody Mary style cocktail.
What it pairs with
Pairs well with crusty bread for dipping, jamón or cured ham, Marcona almonds, a chilled glass of fino or manzanilla sherry, and grilled shrimp or white fish served alongside as a light main course.
Nutrition
Gazpacho is low in calories per serving and a good source of vitamin C and lycopene from the raw tomatoes, plus hydration from its high water content. Watch the sodium if using store-bought tomato juice as a base, since some brands add significant salt.
FAQ
Is gazpacho a soup or a salad?
It's classified as a soup because it's fully blended into a liquid, unlike a chopped salad, but it's traditionally served cold and often sipped rather than eaten with a spoon.
Can gazpacho be served warm?
No, gazpacho is defined by being served cold. A warmed version of the same ingredients is essentially a raw tomato soup, not gazpacho.
Is gazpacho vegan?
Traditional gazpacho is vegan, made only from vegetables, bread, olive oil, and vinegar, though some modern recipes add a poached egg or ham garnish that isn't.
Why does my gazpacho taste watery instead of rich?
This usually means underripe tomatoes or too little bread and olive oil, both of which give traditional gazpacho its body; adding a slice of soaked stale bread and blending longer helps thicken it.
Have gazpacho on hand? Find recipes with our Recipe Generator →