Summary: A refreshing cold soup from Andalusia made with ripe tomatoes, peppers, cucumber, garlic, olive oil and vinegar. Blended until smooth and served very cold. Ready in 20 minutes, serves 6.
Cooked this recipe? Share your result with the community.
Category: Soups, Spanish Cuisine
Success rate: not rated yet % of users mastered this recipe
Quick overview
- Dish: Andalusian Gazpacho
- Category: Soups, Spanish Cuisine
- Cuisine: Spanish (Andalusia)
- Main ingredient: Ripe tomatoes, 1 kg
- Guide: 12 Most Famous Spanish Dishes
- Total time: 20 minutes (20 min prep + 0 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 250 g)
- Key technique: Blending
- Preparation types: No cooking
- Dietary info & allergens: Vegan, gluten-free. Contains none of the main allergens.
- Suitable for: Summer lunch, starter, light dinner
- Nutritional values (per serving): 120 kcal, Protein: 3 g, Fat: 8 g, Carbs: 10 g
- Storage: 3 days in fridge, not suitable for freezing
- Pairing: Fino sherry, sparkling water, crusty bread
- In short: Refreshing cold tomato soup with peppers and cucumber.
- Last updated: 25. 9. 2026
WAGUU says: “Gazpacho is summer in a bowl – cool, vibrant and full of sunshine.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 0 minutes |
| Temperature: | Cold |
| Servings: | 6 |
At a glance
A vibrant, refreshing cold soup made from ripe tomatoes, peppers and cucumber. Perfect for hot summer days.
Ingredients
Base servings: 6 • Portion weight: 250 g
| Ingredient | Amount | Quality |
|---|---|---|
| Ripe tomatoes | 1000 g | Vine-ripened |
| Green pepper | 1 pc | Medium |
| Cucumber | 1 pc | Medium, peeled |
| Garlic | 2 cloves | Fresh |
| Olive oil | 50 ml | Extra virgin |
| Sherry vinegar | 2 tbsp | Or red wine vinegar |
| Salt | 1 tsp | Fine sea salt |
| Cold water | 100 ml | To adjust consistency |
Why you will love this recipe
- No cooking: Ready in 20 minutes with just a blender.
- Refreshing: Perfect for hot summer days.
- Healthy: Packed with vitamins and antioxidants from raw vegetables.
Why it works: Blending the vegetables with olive oil creates a smooth emulsion. The vinegar adds brightness, and chilling the soup melds the flavours.
Recipe overview
Prep: 20 min | Cook: 0 min | Difficulty: Easy | Servings: 6 | Type: Soup | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Preparing vegetables – 10 min
Equipment: Knife, chopping board
1. Roughly chop the tomatoes, pepper, cucumber and garlic. No need to peel the tomatoes.
VCP: All vegetables are cut into similar-sized pieces for even blending.
Phase 2: Blending – 5 min
Equipment: Blender or stick blender
2. Place the vegetables in a blender. Add the olive oil, vinegar, salt and cold water. Blend until completely smooth.
VCP: The mixture is smooth and creamy, with no visible chunks.
Before you continue:
Do not over-blend, or the soup will become too aerated and pale. Blend just until smooth.
Phase 3: Straining – 3 min
Equipment: Fine sieve
3. Pass the soup through a fine sieve to remove seeds and skin. Press with a spoon to extract all liquid.
VCP: The soup is silky smooth and free of solids.
Phase 4: Chilling – 2 hours
Equipment: Fridge
4. Transfer to a jug or bowl, cover and refrigerate for at least 2 hours.
VCP: The soup is very cold and the flavours have melded.
Phase 5: Serving – 2 min
Equipment: Bowls
5. Stir the soup, taste and adjust seasoning. Serve in chilled bowls with a drizzle of olive oil and a few diced vegetables.
VCP: The soup is vibrant red-orange, smooth and refreshing.
Phase 6: Garnish – 1 min
Equipment: None
6. Garnish with finely diced cucumber, pepper and a drizzle of olive oil.
VCP: The garnish adds colour and texture.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Blender | 1.5 L capacity | Stick blender | Soup may be less smooth |
| Fine sieve | 20 cm diameter | Muslin cloth | None |
| Knife | Chef’s knife | Any sharp knife | None |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 48 kcal | 120 kcal | 720 kcal |
| Fat | 3.2 g | 8 g | 48 g |
| of which saturates | 0.5 g | 1.2 g | 7.2 g |
| Carbohydrates | 4 g | 10 g | 60 g |
| of which sugars | 2.4 g | 6 g | 36 g |
| Protein | 1.2 g | 3 g | 18 g |
| Salt | 0.4 g | 1 g | 6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use the ripest tomatoes you can find – they provide sweetness and colour.
- Tip 2: Add a slice of stale bread to the blender for a thicker, more traditional gazpacho.
- Tip 3: A pinch of cumin adds a subtle warmth, but use it sparingly.
- Tip 4: Serve in chilled bowls to keep the soup cold for longer.
Scientific background
The olive oil and vinegar form an emulsion when blended, creating a creamy texture without dairy. The chilling allows the flavours to meld and the soup to thicken slightly. The raw vegetables retain their vitamins and antioxidants.
Fine Dining – Professional techniques
- Plate composition: Serve in a shallow bowl with a drizzle of olive oil and a few drops of aged balsamic.
- Texture contrasts: Add a few crunchy diced vegetables as garnish.
- Temperature contrast: Serve very cold, with warm crusty bread on the side.
- Aromatic additions: A sprig of fresh basil or mint.
Sensory radar
- Appearance: Vibrant red-orange, smooth and glossy.
- Aroma: Fresh tomatoes, cucumber, garlic.
- Taste: Tangy, sweet, refreshing, with a hint of vinegar.
- Texture: Silky smooth, with a slight crunch from the garnish.
Pairing
- Wine: Fino sherry or a crisp white wine.
- Beer: A light lager.
- Non-alcoholic: Sparkling water with lemon.
Different preparation variations
- Watermelon gazpacho: Replace half the tomatoes with watermelon.
- Green gazpacho: Use green tomatoes, cucumber, green pepper and herbs.
Allergens and dietary information
Contains: None of the main allergens • Gluten: Gluten-free • Suitable for: Vegans, vegetarians
Suitable for
Summer lunch, starter, light dinner, picnic.
Substitution catalogue
- Sherry vinegar: Red wine vinegar or apple cider vinegar.
- Green pepper: Red pepper or a mix.
FAQ
Can I make gazpacho without a blender?
Yes, you can use a mortar and pestle, but it will take longer and the texture will be more rustic. A blender is recommended.
How long does gazpacho keep?
It keeps in the fridge for up to 3 days. Stir before serving.
Can I add bread to thicken it?
Yes, add a slice of stale white bread to the blender. This is a traditional variation from some regions.
Is gazpacho spicy?
Traditional gazpacho is not spicy. If you want heat, add a pinch of chilli or a few drops of Tabasco.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make a double batch – it keeps well in the fridge. 10+ people: Serve in small glasses as a shooter for a party.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: Not suitable • Reheating: Do not reheat – serve cold.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
More Recipes from This Article
More recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, procedures and nutritional values.
Photo gallery from the process
Community photos: Cook, take a photo and share your result.
You can upload photos in the comments below or send them by email.
Did you film a video tutorial for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comment – we will gladly publish it and help promote you and your content.
Most common mistakes
- Using unripe tomatoes: They lack sweetness and flavour. Always use ripe, vine-ripened tomatoes.
- Not chilling the soup: Gazpacho should be served very cold. Chilling melds the flavours.
- Over-blending: Too much blending adds air and turns the soup pale. Blend just until smooth.
- Skipping the sieve: Straining removes seeds and skin, giving a silky texture.