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Spanish · Mediterranean

Gazpacho

Vegetarian

Gazpacho andaluz

Chilled Andalusian soup of ripe tomatoes, cucumber, pepper and garlic blended with olive oil and sherry vinegar — refreshing and bright.

Gazpacho is a Spanish soup from Spain, ready in about 2 hours 15 minutes and made with tomato and olive oil. It serves 4 and is rated beginner to cook.

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Stylish tomato gazpacho served in a floral tea cup with basil garnish.
Photo: Larbigno • / Pexels · Pexels License
Prep
15 min
Cook
0 min
Rest
2 h
Total
2 h 15 min
Serves
4
Level
Beginner
Calories
220

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Put the tomatoes (opens in a new tab), cucumber (opens in a new tab), pepper, garlic (opens in a new tab), squeezed-out bread (if using), vinegar and salt in a blender (opens in a new tab) and blend until very smooth.

  2. Step 2

    With the motor running, pour in the olive oil (opens in a new tab) in a thin stream so the soup emulsifies and turns a paler orange-pink.

    • 1 min

  3. Step 3

    Press through a sieve for a silky texture, thin with cold water if you like, and adjust salt and vinegar.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  4. Step 4

    Chill for at least 2 hours. Serve very cold, garnished if you like with a little extra finely diced cucumber (opens in a new tab) and green pepper (opens in a new tab).

    About this dish

    Origin
    Andalusia, Spain · Well documentedAlso popular in PortugalMore food from Spain
    Dish
    Lunch · Dinner · Soups · Appetizers & starters
    Cooking method
    Blended, No-cook
    Taste
    refreshing, tangy, fresh, garlicky
    Diet
    Vegan · Dairy-free · No nut ingredients · Keto-style · Low-carb
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb
    Without the optional extras: Whole-food focused, Paleo-style, No gluten ingredientsWorked out from the ingredients. How labels work
    Good for
    Make-ahead
    Cook more with
    Tomato · Cucumber · Green bell pepper · Garlic · Wine vinegar
    Techniques
    Wet grinding · Knife skills · Emulsification

    Allergens

    • Contains, can be adapted: Wheatfrom crusty bread / baguette
    • Contains, can be adapted: Glutenfrom crusty bread / baguette
    • May contain: Sesamefrom crusty bread / baguette
    • May contain: Sulphitesfrom wine vinegar

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    220 kcal per serving

    Calculated

    1 serving ≈ 371 g · recipe makes 4

    Where the energy comes from

    • Protein 5%
    • Carbohydrate 22%
    • Fat 73%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy220 kcal59 kcal
    Protein2.8 g0.7 g
    Carbohydrate12.8 g3.5 g
    Net carbohydrate9.1 g2.5 g
    Sugars7.9 g2.1 g
    Added sugars0 g0 g
    Fibre3.7 g1 g
    Fat18.8 g5.1 g
    Saturated fat2.6 g0.7 g
    Trans fat0 g0 g
    Cholesterol0 mg0 mg
    Sodium890 mg240 mg
    Salt equivalent2.2 g0.6 g
    Vitamins & minerals per serving
    Potassium
    707 mg
    Calcium
    39 mg
    Iron
    1 mg
    Magnesium
    36 mg
    Vitamin A (RAE)
    112 µg
    Vitamin C
    60 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    43 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: crusty bread / baguette.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • The riper and more fragrant the tomatoes, the better — taste them first.

    Common mistakes

    • Serving it only cool rather than properly chilled; it should be cold.

    Serve with

    • Serve in glasses as a summer drink-like starter, or in bowls with diced vegetables and croutons.

    Storage

    • Keeps 3 days in a sealed jar in the fridge.

    Variations

    • Salmorejo (Spain): A thicker Córdoba cousin of tomato, bread, garlic and oil, topped with egg and ham.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in step 1

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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