Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.

Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.

Great served with chopped avocado and crusty bread!

Updated from the recipe archive, first posted 2006.

Gazpacho Recipe

  • Prep time: 25 minutes
  • Yield: Serves 8


  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)


Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

gazpacho-method-1 gazpacho-method-2

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.


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Many thanks to my dear friend Marjorie for passing along this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.


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Showing 4 of 46 Comments

  • nuria

    Why do Americans always have to “tweak” classic recipies of other countries? The true gazpacho NEVER uses anything but fresh, ripe, Spanish tomatoes (which are the best in the world). No tabasco, no worchester, no cumin. These extra and foreign additions are added because of the lack of really ripe tomatoes.
    Try using only the best tomatoes, cucumber, garlic, white onion, sherry vinegar and extra virgen olive oil and sea salt. That will make magic.


    this is the real recipe. Is easy and yummy. ;D

  • Marta

    I’m from Seville, probably the place where the gazpacho was born and instead your recipe is a very fancy veggie cold soup I have to disclaim is not gazpacho.
    Gazpacho is a recipe made for very poor people, full of vitamines and its main purpose was to hydrate workers returning from an exhausting day. We , Andalusians , have always been among the poorest in the country , and that is why the gazpacho is made with seasonal vegetables basic in Spanish summer.
    The original recipe, as my grandmother told me is made with tomatoes, cucumber, bread (from the previous day) some garlic and bell peppers. It is as simple as putting it all in a blender , add water , oil and salt and let cool. (When you serve it add ice cubes and a little vinegar…yumm!)

    the best is the simplest.

    ps: I’m so in love with you site…its amazing!

    lots of love


  • filippako

    sugar is most certainly not a gazpacho ingredient. it’s a meal soup, not a dessert!

  • Bonny

    Loved the version Joao Pedro suggested. Most recipes call for tomato juice which tends to be laden with salt. If the flavors are right, little or no salt is needed for a GOOD gazpacho.

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