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Authentic Spanish Gazpacho Recipe: Refreshing Cold Tomato Soup

This gazpacho is a summer must—filled with crisp, fresh vegetables from the garden and perfect for the hottest days.

Four shooters glasses filled with gazpacho of a round marble board

I wasn’t sure what to expect the first time I tried gazpacho, but now it’s a favorite.

I taste a lot of things here at the BHK and I usually give new dishes a fair try. When my sister-in-law Alexa asked if I liked gazpacho, I admitted I’d never had it—then I gave it a go.

It was delicious. Bright, tangy and refreshing.

A pot of gazpacho

Summer in New Jersey means amazing local produce—Jersey tomatoes, sweet corn, plump blueberries and ripe strawberries. This gazpacho showcases that seasonal bounty in a chilled, flavorful bowl.

Three shooter glasses filled with gazpacho

The version here is Alexa’s recipe with a few small tweaks. I like that some of the vegetables remain finely chopped instead of being fully puréed—those tender bits add welcome crunch and texture.

Overhead photo of a bowl of vegetables

Gazpacho Ingredients

  • garlic
  • red onion
  • English cucumber
  • Roma tomatoes
  • zucchini
  • green bell pepper
  • orange bell pepper
  • jalapeño pepper
  • kosher salt and black pepper
  • tomato juice
  • olive oil
  • balsamic vinegar
  • granulated sugar
  • hot sauce (optional, to taste)
  • fresh basil leaves, chiffonade

Overhead photo of ingredients for gazpacho in individual bowls

Prepare by finely chopping most of the vegetables. Pulse about half of the vegetables and half of the tomatoes with some tomato juice in a food processor until blended, then combine that purée with the remaining chopped vegetables for texture.

A food processor filled with gazpacho

Once combined, chill the soup thoroughly before serving. Serve in bowls or in small shooter glasses for a fun presentation. Garnish options include a dollop of sour cream, a homemade crouton, extra basil, or a grilled shrimp.

Overhead photo of a pot filled with gazpacho tomato soup topped with chopped vegetables

This chilled tomato soup is bright, refreshing and perfect for summer entertaining or a light lunch. I hope you try it—let me know how it turns out or ask any questions in the comments.

Four glass shooters will with gazpacho

A Few Cook’s Notes

I used Roma tomatoes for the best balance of flavor and texture.

Adjust the heat to your preference—this recipe can handle from mild to spicy. I used three teaspoons of our favorite hot sauce.

Pulse half the vegetables and half the tomatoes in a food processor until smooth, then mix that purée with the remaining chopped vegetables and tomato juice to retain some crunch.

If your food processor is small, use a blender and process in batches.

Using shooter glasses yields more than eight small servings; in bowls the recipe serves about eight.

Overhead photo of a pot of cold gazpacho soup

Gazpacho Recipe

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Gazpacho

Author: MaryAnn Dwyer

Servings: 8

This gazpacho is a summer must—loaded with fresh crunchy vegetables and perfect when the weather is hot.

Prep Time: 30 mins • Total Time: 30 mins

Ingredients

  • 4 cloves garlic, minced
  • 1 cup red onion, finely chopped
  • 7 whole Roma tomatoes, chopped
  • 1 English cucumber, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium orange bell pepper, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 whole jalapeño, finely chopped (adjust to taste)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 4 cups tomato juice
  • 1/4 cup balsamic vinegar
  • 2 Tbsp granulated sugar
  • 1–3 tsp hot sauce, to taste
  • 2 Tbsp fresh basil leaves, sliced thin (chiffonade)

Instructions

  1. Add garlic and half of the vegetables (from the red onion through the jalapeño), along with the salt, pepper, olive oil, half the tomato juice, balsamic vinegar, sugar and hot sauce to a large food processor. Pulse until well blended.
  2. Pour the puréed mixture into a large pot with a lid. Add the remaining chopped vegetables and the rest of the tomato juice. Stir, adjust seasoning if needed, then chill for a few hours until cold.
  3. Remove from the fridge, stir in the basil leaves, then ladle into bowls or shooter glasses. Garnish with extra basil, sour cream, croutons or grilled shrimp if desired.

Notes

  • Roma tomatoes provide a good balance of flavor and texture.
  • Make the soup as spicy as you like; I used three teaspoons of hot sauce.
  • Pulse only half the vegetables to keep some crunch in the finished soup.
  • If you don’t have a large food processor, use a blender and work in batches.
  • Shooter glasses yield more than eight small servings.

Keyword: chilled soup, summer, tomatoes, vegetarian

Cuisine: Spanish • Course: Side Dish, Soup