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Traditional Tomato Gazpacho

2 hr + 10 min

Soup

No cook

10 ingredients or less

Budget-friendly

One-bowl / one-pot
Cool, refreshing, and bursting with Mediterranean flavour, gazpacho is Spain’s go-to summer dish. Originating in Andalusia, this chilled tomato soup dates back to Roman times but evolved after tomatoes arrived from the Americas. This no-cook, nutrient-packed classic is perfect for hot days. It's the soup recipe we find ourselves craving all summer long!

Servings

(1 cup per serving)

Total

2 hr + 10 min

Prep

10 min

Cool

2 hr

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Ingredients

Gazpacho soup

  • 6
    medium tomatoes, quartered†
  • 1
    red bell pepper, seeds removed
  • ½
    cucumber, peeled†
  • 1
    slice rustic bread†
  • ½
    small red onion
  • 1
    garlic clove
  • ¼ cup (60ml)
    extra-virgin olive oil
  • 1½ Tbsp (23ml)
    red wine vinegar
  • ½ tsp
    salt
  • ¼ tsp
    ground black pepper

Optional toppings

  • cherry tomatoes
  • fresh basil leaves
  • cucumber
  • extra-virgin olive oil
  • croutons

Directions

  1. Add the tomatoes, bell pepper, cucumber, bread, onion, and garlic to a blender. Blend into a chunky sauce*.
  2. Then add the oil, vinegar, salt, and pepper. Blend until smooth.
  3. Pass the soup through a sieve to remove any remaining chunks.
  4. Chill the gazpacho in the fridge for at least 2 hours before serving. Garnish as desired, and enjoy!

Notes

  • †Use ripe, in-season tomatoes for the best flavour. Tomato size can vary, but for us, 6 medium tomatoes weighed about 800g.
  • †For us, ½ cucumber weighed 185g.
  • †For us, 1 large slice of bread weighed 55g.
  • * Don't blend for too long, as the colour will get less vibrant.

Storage

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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Frequently asked questions

Can I use different types of tomatoes for this gazpacho recipe?

While we used roma tomatoes for this vegan gazpacho soup recipe, you can experiment with other types of fresh tomatoes, depending on your preference. Just keep in mind that the flavour and texture may vary slightly!

Can I prepare gazpacho in advance?

Yes, it can be made ahead of time! Chill the soup in the fridge for at least 2 hours before serving for the best flavour. It’s a great make-ahead option for summer gatherings.

What can I serve with this soup?

Gazpacho pairs wonderfully with a variety of sides such as fresh bread, a light salad, or even a serving of your homemade crunchy croutons for added crunch. You could also serve it alongside grilled vegetables, a simple avocado toast, or perhaps even some vegan cheese for a more indulgent touch!

Can I make gazpacho with different vegetables?

Absolutely! While this recipe calls for tomatoes, bell pepper, cucumber, and onion, feel free to get creative and swap in other fresh, seasonal vegetables like zucchini, celery, or even beets. Just keep in mind that the flavour and colour will change. Our Pick Up Limes mobile app includes a watermelon gazpacho recipe for a fruity and refreshing twist if you’re interested!

More for the eyes

a bowl of tomatoes, zucchini, bell pepper, onion, sauces, and a side of bread two bowls of soup recipes for summer a bowl of chilled soup with tomatoes a vegetarian taking a spoonful of the easy summer soup recipe

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Marguerite De Valois - Aug. 13, 2026, 9:57 p.m.

Je suis perplexe quant à l'utilisation d'une tranche de pain dans le gaspacho. Alors je ne l'ai pas mise. Je n'ai donc pas eu à passer la soupe au tamis

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Cristina Udrea - July 22, 2026, 7:11 p.m.

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Alicia Rodríguez - July 14, 2026, 12:46 p.m.

Hi! I'm Spanish. I didn't try this recipe, i guess it will be delicious! However I just wanted to say that this is not traditional gazpacho. It's a mixture between Gazpacho and Salmorejo. Salmorejo is thicker (due to the bread) and so it's thick and needs to be eaten with a spoon. However it doesn't have other veggies apart from tomato and garlic (you can chop other veggies and use as toppings but that's all). Gazpacho never has bread, it's not so thick and can be eaten with a spoon but more frequently drunk from a glass. It does have other veggies in apart from tomato (cucumber, green paprika, onion...).
Thank you so much for all the good recipes!

PUL small logo PUL Team - July 14, 2026, 5:12 p.m.

Thanks so much for sharing this, Alicia, and for your kind words! We really appreciate it 🥰 This recipe was made by one of our Spanish teammates, and from what we learned from her, some traditional Andalusian gazpacho recipes include a small amount of stale bread to help create a silky texture, while salmorejo generally uses quite a bit more bread, giving it its signature thicker consistency. We actually have a Salmorejo recipe in the app that uses 6 slices of bread rather than the 1 slice in this gazpacho, for example 🤗

That said, we completely recognize that recipes can vary between regions, families, and personal traditions, and we really appreciate you sharing the version you know and love.

Thanks again for taking the time to share this with us! ❤️

Alex - July 17, 2026, 9:37 p.m.

Hi! I'm Spanish too. Mi dad's side family is from Andalusia and our recipe always included bread (and a bit of cold water to compensate for the thickness, and never black pepper by the way), but I've met other families whose recipes don't include bread, so I guess it really depends on the family. If the consistency they got is drinkable, given the ingredients, it's approved

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