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.


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  • Jackie

    Elise, I don’t know why I bother looking anywhere else for recipes! I made Gazpacho for the first time Saturday using this recipe. I thought I made too much for the number of people at the gathering on Sunday. Good thing I put some aside for my husband and me! I came home with an empty container! It was absolutely delicious. I knew it was a winner when I gave hubby a sample, since I’d been tasting it frequently and didn’t trust my own taste buds any more. After he tasted it, he wanted to know if he could finish the whole sample, or if I wanted it for myself!

    Tip: I got all of the ingredients at a local farmer’s market Saturday morning. They had some beautiful tomatoes at a reduced price because they were slightly bruised. Since I knew I’d just be chopping them up and could easily cut out the bruises, I chose them. Not a bad one in the bunch! Winner!

  • Sheila Marsh

    Well I just got done doing my first batch for my restaurant this morning. I pretty well went by your recipe and I think it’s a winner. If you know how to cook you can adjust your measurements on anything. I hate when people say that it was too much of this or that. People just do it and if you know what your doing it will be great. Picky eater ugh! Lol oh I used spicy V-8 & regular. I had to make a bunch. I’ll let you know how the people respond. I did read about 40 different ones. I think yours is spot on.

  • 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.

  • 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?

    • Elise

      Hi Marianne, you could try blanching the chopped cucumbers first, or just skip them. I don’t know of a substitute.

    • Beauty-Queen Moore

      What about Zucchini?

    • Pat

      If it is the seeds or skin that disagree with him (usually the case), just follow the recipe and scrape out all of the seeds and surrounding goop. If it’s the whole cucumber, just leave them out. They’re not really there for the flavor; they’re there for the texture. When you serve the soup, just have plenty of add-ins, like chopped avocado, red onion, even pine nuts. It’ll be good!

  • 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.

  • 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.

  • 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.

  • 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!


  • 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?

  • Nic

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

  • hera

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

  • Amy Wohl

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

  • 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.

  • 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!

  • 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

  • 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!

  • 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!!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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?

  • 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.

  • 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!

  • catherine y.

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

  • 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!!!

  • 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.

  • sandy

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

  • 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 .