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Easy Spanish gazpacho recipe with gazpacho soup in glasses with garnish in small bowls
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5 from 13 votes

Easy Spanish gazpacho recipe

This fresh, chilled vegetable soup is perfect on a hot summers day as an appetizer or light meal. Bursting with Mediterranean flavours, Spanish gazpacho soup is very fast and easy to prepare.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Light Meals
Cuisine: Spanish
Servings: 4
Calories per serving: 165kcal
Author: Sabine


  • Hand held or table top electric food processor/blender.


  • 4 vine ripe Roma tomatoes
  • ½ (5 inches) English cucumber
  • 1 small onion
  • 1 red bell pepper
  • 1 slice white bread or french loaf
  • 1 clove garlic diced
  • 4 tablespoons olive oil extra virgin
  • 4 teaspoons white wine vinegar or sherry vinegar


  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • teaspoon ground cumin
  • ½ teaspoon paprika powder


  • Soak the slice of bread in just enough water to be submerged completely. Let it soak for a few minutes. Core the tomatoes and cut them into 1 inch (2 cm) pieces. You don't have to peel them. Using half a tomato, remove the seeds, finely dice and put in a separate small bowl. This will be used as garnish. Put the rest of the roughly chopped tomatoes into the blender.
    gazpacho chop vegetables
  • Take the cucumber, leave the peel, cut off one fourth and finely dice this part. Put in a separate small bowl for garnish. Roughly chop the rest of the cucumber and put in the blender. Do the same with the onion and the red bell pepper; use one fourth to cut into small pieces and put into separate small bowls, chop the rest roughly and add to the blender.
    gazpacho add chopped vegetables in blender
  • Add the chopped garlic, olive oil, vinegar, salt, pepper, paprika powder and cumin. Take the bread and squeeze out most of the water with your hands and add to the blender.
    gazpacho instruction add oil in blender
  • Blend all the ingredients until smooth in a table top food processor or with a hand mixer. Just give a few pulses if you like a thicker consistency. Add extra water if the soup is too thick and blend again. Add extra seasoning to taste. Put the soup in the fridge and leave it to chill for at least 2 hours.
    gazpacho blend everything
  • Serve the soup in a small bowl or glass with the small bowls of diced onions, pepper, tomatoes and cucumber on the side. Taste before serving if you need to add more pepper and salt.
    gazpacho serve chilled in a glass with garnish in small bowls


  • Add the finely diced vegetables to the cold soup at the last moment so they remain nice and crunchy, better yet, serve the soup with the small bowls with the various diced vegetables on the side so everyone can add what they like to their gazpacho soup.
  • Leave the soup to chill in the fridge for at least 2 hours so all the flavours can develop, but, if everyone loves it so much you have to whip up a new batch and need to serve it immediately, just add ice cubes.
  • Gazpacho can be served as an appetizer in small glasses for everyone to drink or served as a light meal in a bowl with lots of garnish.