There’s nothing quite like a bowl of chilled tomato gazpacho on a scorching summer day. This vibrant, no-cook dish is essentially summer in a bowl—cool, refreshing, and bursting with the flavors of ripe tomatoes, garlic, cucumbers, and olive oil. Whether you’re hosting a garden party, cooling down after a day at the beach, or simply craving something fresh and light, this authentic gazpacho recipe delivers all the satisfaction of a traditional soup with none of the heat. Think of it as the poster child of summer soup recipes—simple to make, endlessly customizable, and elegantly rustic.
Chilled Tomato Gazpacho with Garlic and Olive Oil
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Spanish
Servings 4 generous portions
Blender or food processor Essential for achieving that smooth, silky texture. A high-speed blender will give you a more refined finish, but a standard one works fine.
Fine-mesh sieve For those who prefer a smoother consistency by straining out tomato skins and seeds (optional).
Large Mixing Bowl To combine and chill the soup.
Sharp knife & cutting board Prep work is key here since everything gets blitzed raw.
Measuring spoons & cups To get those flavor ratios just right.
- 2 lbs about 6 large ripe tomatoes, cored and roughly chopped
- 1 English cucumber peeled and chopped (if using regular cucumbers, remove the seeds)
- 1 red bell pepper seeded and chopped
- 1 small red onion peeled and chopped
- 2 cloves garlic smashed (you can adjust to taste)
- 3 tbsp extra virgin olive oil plus more for drizzling
- 2 tbsp sherry vinegar or red wine vinegar as an alternative
- 1 tsp kosher salt more to taste
- 1/2 tsp black pepper
- Day-old bread about 1 cup torn rustic bread, optional for a thicker texture
- Cold water as needed for thinning
- Fresh basil or parsley for garnish
- Chopped cucumber or cherry tomatoes for garnish (optional)
Prep your ingredients
Wash and roughly chop all the vegetables. If you're using bread for added texture, soak it briefly in water and squeeze out the excess moisture.
Blend it all together
Add tomatoes, cucumber, bell pepper, onion, garlic, soaked bread (if using), olive oil, vinegar, salt, and pepper to your blender or food processor. Blend until very smooth—about 2-3 minutes.
Adjust consistency
If the soup is too thick, add cold water a little at a time until it reaches your desired consistency. Think pourable but not watery.
Taste and fine-tune
This is where you make it yours. Add more vinegar for tang, salt for punch, or olive oil for richness. The flavors will deepen as it chills.
Chill out
Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours. This step is non-negotiable—it lets all those raw flavors mellow and meld into the best gazpacho recipe you’ve ever had.
Serve and garnish
Pour into chilled bowls or glasses. Drizzle with a touch of olive oil, sprinkle with fresh herbs, and add any optional garnishes like diced cucumber or cherry tomatoes for a pop of color and texture.
Pairings That Complement Gazpacho Beautifully
This cold soup deserves company that’s just as fresh and breezy:
- Crusty bread or garlic crostini – Perfect for dipping or scooping.
- Spanish tortilla – A wedge of potato omelet pairs wonderfully with chilled soup.
- Grilled seafood – Shrimp, scallops, or even a slice of grilled swordfish balance the cold smoothness with smoky char.
- A crisp white wine – Albariño, Sauvignon Blanc, or even a dry rosé bring out the freshness of the dish.
- Tapas-style sides – Think marinated olives, manchego cheese, or roasted almonds.
Frequently Asked Questions
1. Can I use canned tomatoes instead of fresh?
You can, but it’s best reserved for cooler seasons when fresh tomatoes aren’t at their peak. In summer, ripe, fresh tomatoes make all the difference in this authentic gazpacho recipe. If using canned, opt for high-quality San Marzano tomatoes and consider straining the juice.
2. What type of cucumber is best?
English cucumbers are ideal—they’re seedless, less bitter, and have thin skins. If you use regular cucumbers, peel and de-seed them for a smoother cucumber gazpacho.
3. Should I strain the gazpacho?
That’s totally up to you. Straining gives a velvety finish and is common in a more traditional gazpacho recipe, but keeping the pulp adds rustic charm and fiber. If you're serving it in glasses as a drink, strain it. If you're using it as a starter course, unstrained is just fine.
4. Can I make it ahead of time?
Yes! This dish actually improves with a little rest. Make it up to 2 days ahead. Just give it a good stir before serving and adjust seasoning if needed.
5. Do I have to use bread?
Not at all. While bread is included in many traditional gazpacho recipes to add body, leaving it out results in a lighter, gluten-free version. You can also substitute with gluten-free bread or even blanched almonds for a twist.
