California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

  • 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.


Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.

  • Joel

    I wanted to comment that salmorejo is the recipe that involves bread. I used to live in Sevilla, Spain, and whenever we would eat gazpacho it didn’t have bread in it, but the recipes that did were called salmorejo (which I think originated around Cordoba, if I remember correctly).

    Also, it was usually served with the olive oil (extra virgen of course), drizzled on top of the bowl at the end. There may have been some olive oil in it before too, but not much if there was.

    One last suggestion, my mom used to put a dab of honey in her recipe to curb the acidity of the tomatoes/vinegar, but I usually omit this whenever I make it. Just throwing that out there. Enjoy!

  • Anonymous

    Pedro is Portuguese. notice how he drops his Z and insteads an S.

  • Robyn

    Today I was about to ‘donate’ to my worm farm a cucumber that had frozen in my fridge when it suddenly occurred to me that it could be used to whirl up some Gazpacho. I usually make it in advance and allow the flavours to develop, but this instant lunch was really delicious. Yeah, summer is here.

  • John

    I just came upon this site and even though it’s still very much winter here in Chicago, I’m inspired to start experimenting with these gazpacho recipes. I tried making it once after seeing the Spanish movie “Women on the Verge of a Nervous Breakdown”, but it didn’t turn out very well. At any rate, the reason for my post is to recommend to vegetarians that they try substituting pickapeppa sauce for worcester. It’s excellent.

  • Dan

    Hi I use a lot of spices in my soup including salt, pepper, thyme, oregano, marjoram, basil, tarragon and celery seed. I also add After Death Sauce, but thats me. It always is better when aged a few days.

  • Dianne

    I made the soup using bloody mary mix instead of tomato & vidalia onion instead of purple – it was great. The bloody mary mix added just the right amount of punch.

  • Zach

    I like the sound of the recipe from Joao Pedro,
    but might try blending about 1/3 of the ingredients and chopping the rest. I really like
    the larger pieces of vegetable, and the blended
    vegetables would avoid the watery base.

    Although this won’t help vegetarians, I have sometimes used a very good chicken broth for part of the liquid.

  • Tanis

    What people don’t understand, is that there is no “right” or “wrong” way to make this. Different recipes for different “regions” (for different tastes) -never mind the fact that they can vary drasticly just from country to country -as it is with names. It’s bothersome to see people insist that others are wrong and “THEY” are the only “true” keepers of an original recipe. It’s great to pick and choose what sounds good to you. I can’t tell you how many recipes I’ve altered in one way or another to get something that was “perfect for me” (or not).
    *Soaking the peeled cucumber in salt water is GREAT.
    *I also like squeezing a little fresh lime on the cucumber after it’s done soaking (makes a good snack, too).
    *I’m currious about the “Honey” thing (for acidity). How much should one use?

  • Grez Lopez

    Im doing research for a Spanish Food Project of mine and I was just wondering if you have any other Spanish recipes and a question:

    When is the Gazpacho soup usually eaten…

    a) Lunch

    b) Dinner

    c) Breakfast

    d) Other: _________________



  • Guille

    I arrive late, Grez Lopez!! I’m from Seville, Spain and here we usually eat (actually we usually drink it) gazpacho for lunch or before lunch. What I do with the cucumber is peeling it, but not all the surface (it seems to be more digestive this way) and about bread… we do use bread. For salmorejo you need more bread, more garlic and no cucumber.
    I love your site, Elise. I’ve made some of your recipes and they always come out!!!

  • janet

    love Gazpacho soup. In Santander…..1975’s I tasted it for the first time. It’s all in the tomatoe and freshness!! Olive oil and vinegar….add more. add red food coloring as we don’t have the same tomatoes as in Spain (bright red) I also use red peppers to enhance the look. I also add sweet spanish paprika (it’s a must in all Spanish dishes). I’ve been back to Spain 17 times and have an obsession with the best gazpacho….Percebes and gazpacho soup from Santander are the ultimate!!!! Many families visited with authentic recipes.

  • tony

    My grandfather in sevilla is 93, sharp as a tack, with a memory like a steel trap, and has this every day, summer, winter, no exceptions. His recipe doesnt have bread (that would be salmorejo, which is more of a soup, and gazpacho is more of a post meal drink, according to many residents of sevilla) and has more garlic and olive oil, dark extra virgin is a must. Above recipe is good approximation, but there are some other ones out there. peeling tomatoes not all that necessary if well blended. I would suggest looking at other recipes on web and finding the balance you want.

  • catherine y.

    Elise, thanks for the recipe! I made this last night and it turned out fantastic!!!

  • Roger

    I lived in Spain for 6 years and love Gazpacho! I can’t count the number of times I ate it, but rarely had the same version, unless at the same restaurant or home. To cut costs, I’ll use some V-8 juice and Roma Tomatoes. Romas tend to make it thicker than other tomatoes. If not using juice, I’ll blend other Tomatoes with Romas. Add honey or sugar to taste to cut the acidity. Extra virgin olive oil a must. Blend in any fresh herbs to taste, but basil, oregano, and cilantro are basic musts for me. Also add garlic and onion and any other veggie to taste. I’ve had it drinkable and almost like a salsa, but prefer in between. If too thin, add a little corn starch. I also prefer to add fresh chopped raw crunchy veggies to the blended soup. When serving for guests, I’ll put these in side dishes so they can add what they wish (green, red, yellow and/or orange peppers, onions, cucumbers, tomatoes, zuchinni, etc.). Season with salt and pepper to taste. On the question about freezing, I do this all the time, but if you have fresh cut veggies in it that aren’t blended, they don’t hold up as well with freezing. Buen Provecho!

  • Pedro J.

    Add some ground japapeno peppers for some great zing, if you like the zing. Sea salt is the other key to these. They’re all good in their own unique ways.

  • Hillary

    Hi, I just discovered this site and it is fantastic! I just made this recipe and it was great.

    I recently had a watermelon gazpacho that was very delicious and wondered if anyone had any good tips on adding watermelon to the mix here?

  • Kips

    I’d like to tell Katie and other vegetarians, vegetarian worcestershire sauce does exist, but can be hard to find. Chinese black vinegar, which can be found in Asian markets, is a delicious and close substitute to worcestershire sauce. You can make great salad dressing with it, too.

  • Diane

    I love gazpacho but lately my tummy doesn’t react well to raw onions. Anyone know a good gazpacho recipe without raw onions?

    Why don’t you just lightly sauté the onions first if you have trouble with raw onions? Either that or skip them all together. ~Elise

  • Adrienne

    I personally find that this recipe has FAR too much vinegar — it makes it hard to eat, in my experience. I would suggest cutting down the vinegar to 2-3 tablespoons, rather than the 1/4 cup it suggests.

  • mary wentworth

    I have made this recipe many times but have never peeled the tomatoes until this time. When peeled, the tomatoes seem to break down faster. They probably absorb the flavors better when peeled, but not necessary. I like to serve the soup topped with diced avocados and a dollop of sour cream.

  • nick

    I make my different more to the Andalucian recipe, but everyone has their own way of doing things. Anyway drinking a pint of this for 3 or 4 day will make you feel on top of the world. The benefits of eating raw fruit and veg is massive.

  • Kerry

    I do recall, however, a MUCH more garlic flavor in Andalucia than I did in Madrid or Ciudad Real. It also may be that my memory is selective, but I always add MUCH more ajo (Garlic) than is suggested here in this recipe. Since I am a garlic freak, maybe it is just me. Here in the USA I go out of my way to get Extra Virgin Spanish Olive Oil and have even gone to the trouble of getting Spanish oil online. I have found it to be very distinctive compared to Italian or Greek oils. (Not that those oils are bad… just different.)

    I also second the vote to use Roma onions since they are much firmer and seem to provide a very deep, rich base.

    What is nice about “*pacho*” is you can tweak it quite a bit. I like mine very “garlicky”
    with sherry vinegar and not just regular red vinegar.

    yes, I am a snob. Zoy Andalu… y cazi na!

  • athina

    This was my first time making gazpacho,and this came out delicious! I omitted the celery however, because I am not a fan of raw celery…Also, I substituted Vidalia onion for red onion, and only used 1/2 of a large onion.The flavors were well balanced-tartness from the lemon and vinegar, heat from the tabasco,the small amount of sugar rounds the flavors out perfectly…I also added cilantro to my gazpacho, along with the chives and parsley.what a refreshing hot summer day lunch item!!

  • c

    Excellent! I use this recipe all summer long! The one substitution that makes all the difference in adding a ton more flavor- V8 in place of the tomato juice. When making dinner for 36 people, this is a fairly quick and easy recipe and everyone loves it! Thanks!

  • katie

    I love gazpacho & am so excited to make this recipe. I bought all the ingredients but have been unecxpectedly called out of town…do you think it will freeze well? I don’t want to waste a single drop!

    No, fresh tomatoes don’t freeze well. ~Elise

  • Sarah B

    Just used this recipe for my first time making gazpacho ever, and it came out great. Thanks so much! I did make a few adjustments since I like my gazpacho thick, not too vinegary, and not too hot:

    1 cup tomato juice instead of 4
    1/2 a regular onion rather than purple since I didn’t have a purple on
    3 Tablespoons regular vinegar (didn’t have red wine vinegar)
    4 teaspoon sugar instead of 2
    Left out Worcestershire and Tabasco.

    I realize that with all my changes, some would say it’s not the same recipe any more. But I do want to thank you for putting up a recipe that is versatile and that gave me a good basis to start from. Bon apetite!

  • Carrie

    Just made this recipe. Used homegrown tomatoes, one large Japanese cucumber, regular onion instead of purple, and no tabasco.. Oh and three cloves of garlic. I literally cannot stop eating it. Great recipe. A total keeper.

  • Joao Pedro

    This is a very imaginative version of the true spanish gaspacho , which always include bread and as much as I know never has Worcestershire sauce , Tabasco ou celery . Would you be interested in “my” gaspacho recipe ?

  • Amy Wohl

    Gazpacho allows for so many variations — all, as far as I can tell, good. Here is the one we make.

  • hera

    if you can find a “pomegranate sour sauce” (maybe replaced with worchester) it would be great!

  • Nic

    This is a great gazpacho recipe, Elise. I didn’t use as much tomato juice – only about 1 cup. I like mine thick!

  • Garrett

    Yum. We made some of that last night, and now being on a cold soup binge, our next attempt is at cold avocado and almond soup. How much more Californian can ya’ get?

  • kuratowsky

    I agree that the ingredients are the most important part in the gazpacho and the olive oil (in Spain we call it liquid gold too) is the base of Spanish recipes. If you can get “virgen extra” from Jaen (a region in Spain) you’ll notice the difference.

    On the other side I think just looking the photograph that your gazpacho likes more a salmorejo (a recipe related).

    Otherwise if you don’t try it you’ll never know if it is tasty.


  • Elizabeth

    Hello Elise,

    Thanks for the recipe. I’ve made this for a few work colleagues for lunch on hot days. We also added red kidney beans to your recipe a couple of times, with no adverse effects!


  • Maria

    This was a wonderful recipe. We served in chilled glass bowls and topped each with a mixture of avocado, shrimp, cilantro, and tortilla strips. Simply delicious and easy to prepare. Thank you.

  • ayudiahrespatih

    what a great Gazpacho!…

  • Barb Mc

    I love tomatoes and was very happy to stumble on this a few years ago. My recipe is similar to yours. I don’t use as much celery and I lightly sauté the onion and garlic to take the “bite” out of it. I only use cilantro no parsley now. had it at a restaurant and really liked it. Also use a squeeze of lime juice just before serving. Love your site. Especially your wild game recipes. My husband hunts.

  • Christina Soong

    Gazpacho is an absolute classic for the summer! Looking forward to whipping some out when summer hits Australia.

  • bob

    hello.. love your web site and I make this all the time..but question.. could you add a small amout of cooked chicken or tuna or even canned beans of some type? thisw ill aloow for a fuller feeling and less eating?

    • Elise

      Hi Bob, Anything that tastes good with tomatoes would work. White beans, chunks of cooked chicken, avocado. Tuna if freshly cooked and chunked, not canned.

  • Sonia

    I really want to make this, and I love gazpacho. I just wonder if it would ever be possible to serve it to my Mexican husband and Mother in Law and have them not think I was serving them a bowl of salsa with a spoon :D Still working on cultural food differences….

  • marianne B

    Hi Elise, my husband and raw cucumbers don’t agree…should I saute them first or just skip altogether…any suggestions for a substitute?

  • 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.

  • filippako

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

  • 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