When the sweltering heat of summer hits, the last thing anyone wants is a bubbling pot on the stove. Enter gazpacho — a cool, refreshing Spanish soup that perfectly embodies the essence of summer. This classic Spanish gazpacho with cucumber is not only light and hydrating but packed with vibrant flavors from ripe tomatoes, crisp cucumber, and a splash of olive oil and vinegar. It’s the kind of cold summer soup recipe that takes minutes to prep but delivers on taste in a big way. Whether you serve it as an appetizer, a light lunch soup, or a healthy snack, this chilled soup is an effortless go-to that you’ll want on repeat all season long.
Classic Spanish Gazpacho with Cucumber
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine Spanish
Blender or food processor Essential for creating that silky-smooth texture. If you like it chunky, pulse instead of puréeing.
Sharp knife and cutting board For prepping your veggies.
Mixing bowl If you plan to chill the soup after blending.
Fine mesh strainer (optional) For an ultra-smooth finish, especially if your blender isn’t high-powered.
Measuring cups and spoons Precision matters when it comes to salt and vinegar.
- Tomatoes 2 lbs, about 5–6 medium, very ripe – Look for vine-ripened or heirloom tomatoes for maximum flavor.
- English cucumber 1, peeled and chopped – English cucumbers have fewer seeds and a sweeter taste.
- Red bell pepper 1, seeded and chopped – Adds sweetness and color.
- Garlic 1 clove – Just enough for a background punch.
- Red onion ¼ medium – Optional, but gives a subtle sharpness.
- Extra-virgin olive oil ¼ cup – Go for a robust, peppery oil if possible.
- Sherry vinegar 2 tablespoons – Traditional and deeply flavorful. Red wine vinegar is a suitable substitute.
- Salt 1 teaspoon, or to taste
- Water ½ to 1 cup – Adjust based on how thick you want your gazpacho.
- Day-old bread 1 slice, crust removed and soaked in water then squeezed – Thickens the soup and gives it that classic creamy texture.
- Fresh basil or parsley optional, for garnish
Prep the Veggies
Start by washing all the vegetables thoroughly. Chop the tomatoes, peel and dice the cucumber, core and dice the bell pepper, and mince the garlic. If using red onion, dice it finely.
Soak the Bread
Place the slice of stale bread in a small bowl of water for about 5 minutes. Once softened, squeeze out the excess moisture.
Blend Until Smooth
Add the chopped vegetables, soaked bread, olive oil, vinegar, garlic, and salt into a blender or food processor. Start with ½ cup of water and blend until smooth. If you prefer a thinner soup, add more water until the desired consistency is reached.
Taste and Adjust
Taste the gazpacho and adjust the salt or vinegar if needed. If it tastes flat, a tiny pinch of sugar can balance overly acidic tomatoes.
Chill
Pour the soup into a bowl or individual jars and refrigerate for at least 2 hours, though overnight is even better. This allows the flavors to meld beautifully.
Serve Cold
Stir before serving. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs if desired. Some finely diced cucumber or bell pepper on top adds texture.
Pairings
Gazpacho is the ultimate cold soup for summer, and pairs wonderfully with:
- Crusty bread or grilled sourdough – Perfect for dipping.
- Spanish tortilla – The classic egg-and-potato dish brings substance to a light meal.
- Grilled shrimp or sardines – For a protein boost and a nod to coastal Spanish flavors.
- Goat cheese crostini – The tanginess complements the soup's acidity.
- Rosé or chilled white wine – Dry and crisp wines enhance the freshness of the soup.
If you're planning a summer spread, gazpacho makes a refreshing counterpoint to grilled meats, roasted vegetables, or even lighter fare like couscous salads.
FAQs
1. Can I use regular cucumbers instead of English cucumber?
Yes, but it’s best to peel and de-seed them. English cucumbers have thinner skins and fewer seeds, making them more palatable for blending.
2. What kind of tomatoes are best for gazpacho?
Very ripe, juicy tomatoes like vine-ripened, Roma, or heirloom work best. Avoid flavorless tomatoes, as they form the base of the soup.
3. Can I make gazpacho ahead of time?
Absolutely — it actually gets better as it chills. Make it the night before for optimal flavor.
4. Can I freeze gazpacho?
Technically yes, but the texture may change. If you do freeze it, re-blend after thawing to restore its consistency.
5. Is this soup good when you're sick?
Yes! This can be considered a gentle sick soup, especially if you chill it less or let it come closer to room temperature. It’s hydrating, vitamin-rich, and easy on the stomach — a good break from heavier cold weather soup options.
