Gazpacho Recipe with Chef Tips for Spanish Summery Soup

Gazpacho recipe image
Gazpacho Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’ll show you my gazpacho recipe.

The cold soup made from raw vegetables comes from southern Spanish and Portuguese cuisine.

“Gazpacho andaluz” and “Gaspacho” are common spellings.

The summer soup is a cold dish, wonderfully refreshing and flavorful on the palate.

Serve as an appetizer, my guests love this soup, vegetarians and meat eaters alike enjoy it after all.

Make your favorite people happy and mix them this delicious, cold soup.

It takes you less than 20 minutes.

Then beautiful, culinary moments follow.

Good succeed!

1. Recipe Gazpacho

You can find the instructions with the exact amounts of ingredients right here.

Please note the tips under the recipe.

I would be happy if you prepare this soup yourself and enjoy it!

Gazpacho Soup

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 202
Total Time 50 Min.

Simple guide to prepare summer Spanish cold vegetable soup.

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4.90 from 1205 ratings

Gazpacho recipe image
Gazpacho Recipe Image © Thomas Sixt

Preparation Time

40 Min.

Cook Time

10 Min.

Ingredients

500 g medium sized tomato (or canned tomatoes or tomato passata)
1 Piece cucumber
2 Piece bell pepper red
2 Piece bell pepper yellow
1 Piece glove of garlic (or young green garlic)
4 Slices white bread
2 tbsp Olive oil
1/2 tsp primal salt
4 Prisen black ground pepper
1 tsp brown cane sugar
2 Pinches Cayenne pepper
1/4 Bunch Parsley (or thyme or other garden herbs)

Instruction

Tomatoes scored for skinning
Score tomatoes before blanching

Prepare tomatoes

Cut the tomatoes in a cross shape with a sharp knife.

Place the blanched tomatoes from the boiling water into the ice water.
Quickly transfer the blanched tomatoes from the boiling water to the ice water to stop the cooking process.

Peel tomatoes

Blanch the tomatoes in boiling salted water for about 25-30 seconds.

Cool the tomatoes quickly in ice water and peel.

Deseed the tomatoes
Quarter the blanched, cooled and peeled tomatoes and remove the pits.

Dice tomatoes

Fillet two tomatoes and cut the flesh into small cubes.

Prepare the diced tomatoes as an insert for the cold soup.

Prepare cucumber
Prepare cucumber

Prepare cucumber

Peel the cucumber, prepare some cucumber as a soup ingredient:

Halve the cucumber lengthwise and scoop out the seeds with a spoon.

cut cucumber
Cut the cucumber into pieces.

Soup insert

Cut the cucumber pieces into even slices and set aside.

Optionally, you can also cut small cubes.

diced peppers
Dice peppers with rosemary

Prepare paprika

Halve the red and yellow peppers, deseed and cut two halves into fine cubes and set aside as a soup accompaniment.

Finely dice the garlic.
Finely dice the garlic.

Prepare garlic

Peel the garlic, cut a clove of garlic into fine slices.

Prepare gazpacho
Blender Jar With Tomato And Vegetables Shows Step To Prepare Vegetable Soup Gazpacho

Prepare gazpacho

Cut the remaining, blanched and peeled tomatoes into quarters.

Chop up the peppers and cucumber as well.

Add 2 slices of bread and puree into a vegetable soup using a hand blender or blender.

Tip: Adding a little water makes it easier to mix.

Gazpacho in the blender
Finely prepared gazpacho photographed in the blender.

Mix gazpacho

Season the vegetable soup with olive oil, salt, pepper, sugar, a little cayenne pepper, vinegar and finely chopped garlic, mix well again.

Optionally, you can pass the vegetable soup through a fine sieve.

At best, you put the soup in the freezer so that it is really nice and cold.

I like to fill the soup in a plastic bottle and then put it in the freezer.

Croutons bread cubes while roasting in the pan.
Crispy fried bread cubes in the pan. Garlic and thyme complement the taste of the bread cubes, also known as croutons, with butter and olive oil, salt and pepper. ©Thomas Sixt food photographer

Bread cubes

Toast the remaining bread to serve with the soup later, please see the ideas in the recipe article.

Place the soup garnish in the cold soup bowls, pour over the soup, decorate and serve.

Gazpacho recipe image
Gazpacho Recipe Image © Thomas Sixt

Serve

I like to put a few diced tomatoes aside for the roasted white bread slices and then serve the soup as shown in the picture.

I wish you a good appetite!

Video

In star restaurants, we often prepared gazpacho without bread.

The soup was passed through a fine hair sieve and served with precisely cut vegetables.

2. Nutritional Values.

3. Gaspacho Tasty Tips

For the cold vegetable soup from Spain you need chilled tomatoes, cucumbers and peppers, plus olive oil, white wine vinegar, some white bread, salt, pepper, cayenne pepper and a little sugar.

The simplest version of the soup:

Chop all the ingredients in the blender, arrange and serve.

To make it a feast, here are some ideas for your cold summer soup party:

  1. Blanch and peel a few tomatoes, then fillet the tomatoes and cut the flesh into cubes.
  2. You can find detailed instructions for preparing diced tomatoes in the linked article.
  3. Finely dice one red and one yellow pepper and place in olive oil to add to the soup.
  4. Cut half of the cucumber (only the flesh without the seeds) into cubes and put them ready to use in the soup.
  5. Briefly toast part of the white bread, either sliced or diced, until crispy, then rub the bread slices with a halved clove of garlic and drizzle with olive oil. It’s Italian, but it tastes good. Serve the bread with the soup.
  6. Now chop all the remaining vegetable ingredients + some bread very vigorously in a blender, pass through a fine sieve or leave with the pieces of vegetable, season well (salt, pepper, cayenne pepper, sugar, vinegar) and chill in the freezer.
  7. Arrange the delicious cold dish on cold plates.
  8. Add the prepared vegetable fillings to the cold soup as decoration and serve.
fresh tomatoes
You can use fresh tomatoes or canned tomatoes for tomato soup.
Marmande tomatoes from Spain
Marmande tomatoes from Spain, I always let the tomatoes ripen on the window sill for a few days. Then they will be even stronger in taste.
cucumbers
Wash and dry cucumbers.
Red pointed peppers
Red pointed peppers halved in the kitchen.

4. Gazpacho Andaluz Secrets

In Spain, I was told that almost every family has its own recipe for the cold soup.

The soup certainly arose from the idea of processing leftover vegetables quickly and effectively.

If you experiment, please do it carefully. For example, you can scoop a cup from your soup and try one or the other ingredient in it.

The most important thing: Please serve the summer soup really cold! Put the soup and plate in the freezer for 30 minutes!

Tip from chef Thomas Sixt

5. More Summer Soup Recipes

Comments, Cooking Questions and Answers

4.90 from 1205 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Chef Thomas, this soup is really delicious and will please many people. I complement this in my cookbook. Thanks for the great suggestion. Tron

    Reply

    • Thank You Tron!

      Reply

  • Many thanks for the recipe!

    Reply

    • Hi!

      With pleasure! Kind regards Thomas

      Reply

  • This gazpacho is the best I've made so far. Very balanced, the additional umami tips are also excellent. My guests loved it. Just a little side note: No more excuses for "I can't cook". If you can read and follow these instructions, you can cook. Kind regards, Sylvia

    Reply

    • Hello Sylvia,

      thank you for your nice feedback.

      Feel free to get in touch with cooking questions and comments.

      I often optimize the recipes where necessary and am happy to add tips. So everyone benefits.

      Kind regards Thomas

      Reply

  • Servus Thomas,

    Great 🙂

    I was looking for a variant of the soup that is not just mixed.

    So everything around is important to me because I get visitors.

    The test cooking went very well. Your work steps are comprehensible and the pictures do not help to overlook anything.

    Thanks for the many ideas. The soup tastes great!

    Reply

    • Hello Sylvia,

      thank you for your praise and the nice feedback.

      I wish you good luck!

      Kind regards Thomas

      Reply

  • Hello,

    Many Thanks and Stars Thomas!

    I have never blanched tomatoes before and cooked soooo much for a soup.

    😀 But the result was really worth it.

    On a sunny day gazpacho is just the perfect appetizer…

    Hopefully the sunny days will come back soon so I can try more summery recipes..

    Reply

    • Hello Dariane,

      thank you for your comment. You're right, in the gourmet version the cold soup takes a little more effort.

      Prepare gaspacho quickly Tip:

      –> Put all the ingredients in the blender and mix.
      –> Add some water to make mixing easier.
      –> After 2 minutes the soup is ready.
      –> Then taste and refrigerate.
      –> Mix up again before serving on cold plates 🙂

      I wish you the best of luck and depending on the time available a fast or slow soup :-).

      Kind regards Thomas

      Reply

  • Servus Thomas,

    Your soup is delicious.

    I would like to do that again.

    Your tips are worth their weight in gold. thanks.

    Reply

    • Hello Harry,

      greetings back, I'm looking forward to it 🙂 Thank you!

      Reply

  • Moin Thomas,

    Great Blog and Service 🙂

    Especially now in the hot season a great recommendation.

    Are on holiday right now and enjoying your delicious soup next to the forest and meadow.

    As always a real experience, real fans of your site are already there.🤩

    Reply

    • Hello,

      thanks for your feedback. In fact, the soup is a typical holiday soup for me.

      Reminds me of sea, beach and beautiful bay. I wish you continued success!

      Greetings Thomas

      Reply

  • Hello,

    why is the print version on black paper? I don't get anything like that here.

    Couldn't a white base be used for this?

    Reply

    • Hello Anny,

      Thank you very much for your feedback.

      At the top of the website next to the country flag on the left you will find a round button.

      If you click this, the website will turn white.

      The print function for the table of contents works in both variants on white paper.

      I'm not quite satisfied with the result and will probably have to write a technician ticket.

      Thank you for your hint. Good luck Greetings Thomas

      Reply

  • If someone had told me cold soup was a trend, I probably would have thought them crazy.

    😀 I only became aware of "Gazpacho"

    because it was a starter for a 3-course meal at my favorite restaurant – where I don't question the menu and recommendations 😉

    I initially wondered why the soup It's cold, but I got the taste for it relatively quickly!

    And best of all:

    The gazpacho imitated at home tastes almost the same as in the upscale gastronomy without much fanfare. 🙂

    Reply

    • Hello Pat,

      🙂

      thank you for your warm feedback.

      I hope you continue to browse recipes here on the blog and get inspired.

      Kind regards Thomas

      Reply

  • Hi Thomas,

    Crazy, I had made this soup before last spring, from a different recipe… and had absolutely no hint of "ice water" for the cooking process (of the tomatoes) and so many other little tweaks.

    I really appreciate this blog for that! I baked a delicious quark bread to go with it, which my husband especially likes.

    I'm just wondering if the cold soup will keep in the fridge for a few days?

    Or eat it up straight away in the evening?

    That would probably be my husband's favorite, a real soup clown. 😉

    Reply

    • Hello Addy,

      great thank you for your feedback.

      🙂 its easy

      The peeled tomatoes are particularly important to me in this recipe.

      I don't like tomato skin in the soup, I'm allergic to it.

      I find the idea of the quark bread exciting.

      I have a low carb bread recipe that you could try.

      We’ll come to your cooking question in a moment:

      How long does gaspacho that you prepare yourself keep?

      My recommendation is to transfer to a bottle cleaned with vinegar and refrigerate for a maximum of 1-2 days.

      Be sure to shake well before pouring 🙂

      Don't forget the freshly roasted bread cubes…

      I wish you continued success!

      Kind regards

      Thomas

      Reply

  • Hi Masterchef Thomas!

    This is a great Fantastic recipe, sounds sooo good!

    But I have two small questions before I really start cooking:

    1. Which tomatoes can I use best for this?

    2. What are those sweet little bites of bread in the picture?

    At the photo… Is that bruschetta? Does that go well with it? 🙂

    Thanks Uri

    Reply

    • Hello Uri

      THX and nice to read from you again,

      I'm glad. So we meet again in the kitchen 🙂

      Chef's question: Which tomatoes are best for gazpacho?

      I use fresh tomatoes and look for well ripened ones.

      Buy it, try it, maybe leave it to mature in the kitchen window for a few more days.

      Italian tomatoes from my dealer are particularly fine. He imports directly from Sicily.

      You can still compensate with tomato passata. However, fresh is always better because the uncooked tomatoes have a special taste.

      Cooking idea for bread appetizers as an accompaniment to gazpacho:

      If my time allows –> skin the tomatoes and prepare diced tomatoes.

      I like to add garlic oil or wild garlic oil to the diced tomatoes, as well as basil.

      Just salt, pepper and some cayenne pepper.

      Bruscetta: Roast toast or slices of white bread, rub with garlic and top with the diced tomatoes.

      That's already very premium 🙂

      If you refine with the oils, you can save yourself the garlic rubbing.

      I wish you every success, thank you for your cooking questions, now these are more good cooking ideas that everyone is now aware of.

      🙂 Kind regards Thomas

      Reply

  • Hello Thomas,

    I only ate this soup once when I was out and to be honest I didn't like it.

    It was just a vegetable mush, nice and cold, but the consistency didn't appeal to me on the palate. Your recipe convinced me to try it myself.

    The weather is nice right now and I thought I'd do a test for upcoming invitations.

    Compliment, your instructions are perfect and I managed the cold soup perfectly.

    The bread cubes were delicious and they are now served more often in your version.

    Thank you for the beautiful design and the appetizing pictures. Great!

    Kind regards, Elly

    Reply

    • Hello Elly,

      Great 🙂

      many thanks for your nice feedback and the nice lines.

      I had a strange experience just a few days ago with a salad and bread cubes.

      Upscale restaurant, salad for 17 euros, bread cubes out of the box, dry and careless.

      Once you've made the croutons yourself, you won't be fooled again 🙂 I wish you continued success.

      Take a look at my version of the Nice Salad .

      It's slowly fitting back into the season!

      Kind regards Thomas

      Reply

  • Hi Chef Thomas!

    The ideal recipe when it stays so warm in the evening that a large, warm, hearty meal no longer fits in. 🙂

    We made them as a light appetizer at our weekend BBQ and all my birthday guests absolutely loved it. 🙂

    Because even with actually quite simple recipes like this gazpacho, there are really miles of differences in the recipes that you can find online.

    Unfortunately, I speak from experience.

    But Thomas Sixt has never disappointed us, so if you want to be on the safe side, choose delicious ideas from his blog. 🙂

    VG Terry

    Reply

    • Hello Terry,

      THX 🙂

      that is a pleasant feedback and I am happy.

      Just made the gazpacho myself again over the weekend.

      Tastes delicious when the sun is shining and everything is blooming in the garden.

      You could check out the cold tomato soup for the coming weeks, it's delicious too.

      Good luck! Kind regards Thomas

      Reply

  • Hi Chef de Cuisine Thomas!

    Thanks for Idea and good guide

    🙂 *****

    My gazpacho has somehow become less yellow and more reddish.

    😀 Did I do something wrong?

    😀 But it still tasted very, very fine!

    Reply

    • Hello CG,

      Great …

      Thank you for your inquiry.

      maybe you used more yellow peppers?

      If it tastes good, everything is fine.

      Increase the amount of tomatoes on the next try!

      Good succeed!

      Kind regards Thomas

      Reply

  • Grat soup, very good, I love it 🙂

    Reply

    • Hi!

      That's all wonderful!

      Thanks Thomas

      Reply