Bowls of gazpacho topped with cucumber and bell pepper with a gold spoon

Spanish Gazpacho (Classic Andalusian Recipe)

Spanish Gazpacho will make you feel like you're on a summer vacation in Spain. This smooth and refreshing chilled soup features fresh tomatoes, cucumber, and bell pepper. You'll want to keep a batch in the refrigerator to enjoy all summer long. Be sure to allow at least an hour or overnight for the soup to chill.

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Course: Soup
Cuisine: Spanish
Keyword: Spanish Gazpacho
Prep Time: 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 296kcal
Author: Amy Katz


  • 2 cloves garlic, roughly chopped
  • 2 pounds tomatoes, ripe, roughly chopped
  • 1 cup cucumber, peeled, roughly chopped
  • 1 green bell pepper, roughly chopped
  • ½ cup white onion, roughly chopped
  • 1 piece French baguette, about 3-4 inches (or other white bread) softened in water (see Notes)
  • ¼ teaspoon ground cumin
  • 3 Tablespoons red wine vinegar, or sherry vinegar
  • ¾ cup olive oil
  • salt, to taste
  • extra cucumber and bell pepper, diced small, for garnish (optional)


  • Place all the ingredients (except the garnish) in the bowl of a food processor.
  • Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary.
  • Transfer the gazpacho to a container. Cover and refrigerate the soup for at least an hour or overnight before serving.
  • Serve individual portions topped with diced cucumber and bell pepper, if desired.


Soak the piece of bread in a bowl of water for a few minutes until it's soft. Carefully squeeze out the excess water before proceeding with the recipe. 
Leftover gazpacho will last refrigerated for about 5 days.


Calories: 296kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 38.7mg | Calcium: 29mg | Iron: 0.9mg

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