Gazpacho is a Spanish chilled soup with ripe, fresh tomatoes, cucumber, bell pepper, celery, and onions. Make a refreshing batch to use up garden vegetables during the hottest days of the year.

Elise Bauer

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.

What is Gazpacho?

Gazpacho is a classic cold Spanish soup, perfect for sweltering summer days. It's traditionally made with fresh tomatoes, cucumbers, red onion, and garlic. For this version, we are including even more fresh garden vegetables and spicing up the soup with some Tabasco and Worcestershire sauce.

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

For a California spin, top the soup with some chopped avocado, and serve it with crusty bread.

The Best Tomatoes for Gazpacho

Roma tomatoes are most commonly used for making tomato-based gazpacho, but any ripe, juicy tomato will work just fine.

Store for Later

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.

More Types of Gazpacho

Gazpachos are made in a variety of delicious ways. Often they're tomato-forward, such as in this recipe, but sometimes tomatoes share center stage with other fresh ingredients, like watermelon. Some gazpachos aren't made with any tomatoes at all, such as white gazpacho, a chilled soup made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic. Give our gazpacho variations a try!

What to Serve with Gazpacho

From the Editors Of Simply Recipes


Prep Time 25 mins
Total Time 25 mins
Servings 8 servings

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


  • 6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)
  • 1 red onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 red or green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 to 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 teaspoons sugar, or more to taste
  • Salt and freshly ground pepper to taste
  • 6 or more drops Tabasco sauce to taste


  1. Blend the gazpacho to preferred texture:

    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.

    Elise Bauer
    Elise Bauer
  2. Season and chill:

    Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco.

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

Elise Bauer