Say hello to summer in a bowl with this vibrant Traditional Gazpacho Recipe! This chilled Spanish soup—bursting with crisp veggies, a punchy tomato base, and a touch of heat—has been a go-to in my kitchen for everything from lazy lunches to festive dinner starters. If you’re looking for a refreshing, flavor-packed dish that’s as easy to make as it is to love, this is the one you’ll crave all season long.
Why You Should Make This Recipe
- Ultimate summer refresher: It’s cool, hydrating, and incredibly satisfying—an edible garden party for hot days.
- No cooking required: You can whip up the Traditional Gazpacho Recipe without ever touching the stove, making it perfect for those “no way I’m turning on the oven” moments.
- Bursting with nutrition: Every spoonful is loaded with fiber-rich veggies and wholesome flavors, so you feel as good as it tastes.
- Highly customizable: Make it spicy, keep it mild, or play with garnishes—the possibilities are endless, and there’s a version for everyone.
Ingredients & Substitutions
This classic Traditional Gazpacho Recipe is all about fresh, crunchy veggies and simple pantry staples. Each ingredient adds its own special touch—whether it’s the cooling cucumber, zippy vinegar, or a swirl of luxurious olive oil. Here’s why they’re crucial and how you can make it your own:
- Celery: Offers a crisp, slightly salty backbone and subtle garden flavor.
- Seedless hot-house cucumber (with skin on): Brings coolness and color—if using regular cucumbers, just scoop out the seeds first for the best texture.
- Zucchini: Adds a gentle, creamy earthiness that softens the acidity of the tomatoes.
- Red onion: Provides a sharp, sweet bite and beautiful color flecks throughout the soup.
- Tomato juice (like V-8): The essential base for depth and tang—choose a high-quality juice for maximum flavor.
- Garlic: Pressed or minced, it infuses every sip with bold, aromatic notes.
- Extra virgin olive oil (or grapeseed oil): Acts as the flavor carrier, lending silkiness and richness.
- Red wine vinegar: The secret to that unmistakable bright, zingy finish.
- Granulated sugar: A touch balances all the acidity and brings the flavors into perfect harmony.
- Cholula hot sauce (optional): Gives the gazpacho its snappy, addictive background heat.
- Celery salt & garlic salt: Deepen the overall flavor and complement the veggies.
- Cocktail or campari tomatoes: Sweet and juicy, they add texture and bursts of tang with every bite.
- Kosher salt & freshly ground black pepper: Trust me, use these to season as you go for absolute perfection.
- Sour cream: A creamy drizzle on top adds a lovely contrast—you can swap in Greek yogurt if you’d like.
- Fresh chives: The finishing touch for aroma, color, and that unmistakable “just from the farmer’s market” appeal.
How to Make Traditional Gazpacho Recipe
Step 1: Blend the Base
Start by combining half of your chopped celery, cucumber, zucchini, and red onion with two cups of tomato juice, pressed garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt in a food processor or blender. Give it a good blitz until everything melds together for a silky, fragrant base layer—it should look smooth and lively!
Step 2: Add More Juice and Pulse Again
Pour in the remaining two cups of tomato juice and pulse just to combine—this ensures your gazpacho base has body but stays fresh and light. If you like your soup chunkier, just blend a little less; if you want it super smooth, keep blending for a few extra seconds.
Step 3: Fold in the Veggies
Add the reserved celery, cucumber, zucchini, and the diced tomatoes to your processor and pulse once or twice, just until everything is incorporated and you get those beautiful bits of color peeking through. This gives the Traditional Gazpacho Recipe its irresistible texture!
Step 4: Season and Chill
Taste and season with kosher salt, freshly ground black pepper, and extra hot sauce if you dare. Pop the gazpacho in the fridge for at least an hour—chilling not only refreshes it but also lets the flavors mingle and deepen.
Step 5: Serve with Cream and Chives
Just before serving, thin the sour cream with a splash of water, then swirl it over each bowl and sprinkle with freshly chopped chives. The creamy, cool topping against that chilly, tangy soup is absolute heaven.
How to Serve Traditional Gazpacho Recipe
Garnishes
The best garnish for this Traditional Gazpacho Recipe is a generous swirl of thinned sour cream and a handful of chives. But you can make each bowl your own—think a drizzle of extra-virgin olive oil, diced avocado, crunchy croutons, or even a few extra veggies on top for added bite and color.
Side Dishes
This chilled soup absolutely shines with crusty bread (hello, grilled sourdough!), Spanish tortilla, or a simple green salad. Pair it alongside seafood, grilled chicken, or even classic tapas for a sun-drenched summer meal.
Creative Ways to Present
Serve your gazpacho in clear glasses or small jars for an elegant appetizer, pour it into shooters for a fun party snack, or dish it up in a hollowed-out cucumber or tomato for serious wow-factor. Play with edible flower petals or microgreens for a truly Instagram-worthy touch.
Make Ahead and Storage
Storing Leftovers
Gazpacho can be stored in a tightly covered container in the refrigerator for up to 3 days. The flavors actually improve as it rests, so it’s fantastic for prepping ahead or grabbing straight from the fridge on a busy afternoon.
Freezing
If you want to keep your Traditional Gazpacho Recipe longer, freeze it in an airtight container for 2 to 3 months. For the best texture after thawing, puree the soup until smooth before freezing, as large veggie chunks can become mushy when thawed.
Reheating
This dish is made to be served cold, so skip the stovetop! If you’ve frozen your gazpacho, thaw it overnight in the fridge and give it a good stir or pulse in the blender to revive its fresh flavor and creamy consistency.
FAQs
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Can I make this gazpacho without a food processor?
Absolutely! You can use a regular blender or even an immersion blender. If you don’t have either, chop everything as finely as possible for a rustic, chunkier style—just be sure to mix well for flavor distribution.
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Which tomatoes are best for a Traditional Gazpacho Recipe?
Cocktail or campari tomatoes are ideal because of their natural sweetness and bright flavor, but ripe Roma or plum tomatoes work beautifully, too—just be sure they’re juicy and deeply colored.
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How spicy should gazpacho be?
This is totally up to you—add hot sauce a little at a time and taste as you go! The best part about this Traditional Gazpacho Recipe is how easy it is to adjust the heat to suit your mood or your crew.
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Is gazpacho gluten-free and vegan?
The base recipe is naturally gluten-free and vegan (just be sure your tomato juice and hot sauce are, too). Simply skip the sour cream or replace it with a dairy-free alternative for a completely plant-based option.
Final Thoughts
I can’t wait for you to try this Traditional Gazpacho Recipe—it’s everything you want in a summer dish: fresh, fast, and bursting with garden flavor. Whether you’re enjoying it solo or sharing with friends, this soup is like a Spanish vacation in every spoonful. Don’t be surprised if everyone asks for seconds!
Print
Traditional Gazpacho Recipe
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Blending
- Method: Blending
Description
A refreshing and flavorful traditional gazpacho recipe perfect for warm weather. This cold soup is packed with fresh vegetables and herbs, blended to perfection for a deliciously chilled dish.
Ingredients
Vegetable Mixture:
- 3 stalks celery, diced
- 1 seedless hot-house cucumber with skin on, diced*
- 1 zucchini, diced
- 3/4 medium red onion, diced
Seasonings and Liquids:
- 4 cups tomato juice (such as V-8)
- 2 cloves garlic, pressed or minced
- 1/4 cup extra virgin olive oil (or grapeseed oil)
- 1/4 cup red wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional)
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
Additional Ingredients:
- 6 cocktail or campari tomatoes, diced
- Kosher salt and freshly ground black pepper
- 1/4 cup sour cream
- Fresh chives, for garnish
Instructions
- Blend Vegetable Mixture: In a food processor or blender, combine half of the celery, cucumber, zucchini, red onion, and 2 cups of tomato juice with garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt. Blend until smooth. Add remaining tomato juice and pulse to combine.
- Finalize Soup: Add remaining celery, cucumber, zucchini, and diced tomatoes. Pulse briefly. Season with salt, pepper, and adjust hot sauce to taste.
- Chill: Refrigerate the gazpacho for at least 1 hour before serving.
- Serve: Garnish with a drizzle of thinned sour cream and chopped chives.
Notes
- *For best results, use seedless cucumbers like Armenian or hot-house varieties. If using regular cucumbers, deseed before chopping.
- Storage: Gazpacho can be refrigerated for up to 3 days or frozen for 2 to 3 months. Puree before freezing for best texture.
Nutrition
- Serving Size: 1 serving
