Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.

Gazpacho Recipe

  • Prep time: 15 minutes
  • Yield: Serves 8.


  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 4 cups tomato juice


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing 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.

Showing 4 of 39 Comments

  • elise

    This more Authentic Spanish version of Gazpacho came in from reader Joao Pedro. Thanks Joao!

    I do love your site , this is why I feel the impulse of writing you to tell “my idea” of what a gaspacho is in my country .
    Even here we have different versions of it . For instance there are persons who do not use the blender and make it almost like a very tasty ice cold water with lots of pieces of vegetables and bread on top . There is also a very good version in wich whole red grapes are added in the end , etc . Excuse me for any english mistakes

    5 ripe tomatos seeded and peeled
    1/2 cocumber seeded and peeled
    1/2 onion
    1 piece of garlic
    1/4 green pepper
    2 slices of bread (sourdough bread ) – 2 ou 3 days old if possible
    1 teaspoon of oregano
    4 tablespoons of olive oil
    2 tablespoons of red wine vinegar
    sal & pepper
    1/4 l of ice cold water

    The cucumber is to be sliced and put in water with salt for 30 minutes . The pepper piece must be burned in order to remove the skin .

    Put all the vegetables in the blender and make it work for while before adding the bread in pieces .
    Mix it all very well , and then add the oil , vinegar , oregano , salt , pepper and water . Mix again and
    taste because you might find that it’s necessary to add more of any of the last ingredients .
    It should not be thin , must be cold ( you can add ice ) and have a strong flavor .

  • Katie

    I just wanted to mention, since this recipe is classified under “Vegetarian,” that most Worcestershire sauces contain anchovies. I just learned about the fish base a few weeks ago and was dismayed.

  • Anonymous

    Hi Elise–I live in Phoenix and live on gazpacho all summer long…a summer staple. Given it is a staple I have developed a very streamlined recipe, surely not authentic but quick nutritous and good. Since it is really a personal favorite would like to share the idea behind “quick n easy” gazpacho: Thanks!

    Start with V-8, use about 1 c. per person (in the blender)
    Add 1/4 onion/person
    Add 1/4 sweet red pepper/person
    Add 1/2 cucumber/person
    Salt, pepper, vinegar, olive oil to taste…
    Blend gently

  • sandy

    I like to substitute the tomato juice for Clamato juice, it gives it a great flavor.

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