The Best Gazpacho Recipes

Food & Wine offers the best gazpacho recipes along with spectacular variations of the chilled soup—ranging from rustic and chunky to smooth and elegant.

In This Article:

Test Kitchen Tips

For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape and melon versions too. This perfect hot-weather soup is simply a salad in liquid form, which means it's one of the easiest dishes to make. All you need to get started is a blender and some super-tasty, juicy tomatoes, cut into large chunks.

  • The tomatoes that are sold bagged at the end of the day at farmers’ markets are ideal, but a mix of heirlooms would be perfect, too.
  • An easy rule of thumb is three parts tomatoes to one part other ingredients, such as red, yellow and green bell peppers, onions, garlic, scallions, peeled cucumbers and seedless watermelon, all cut into chunks. I sometimes add parsley, cilantro or any other leafy herbs that I have in the fridge.
  • Pack the vegetables in the blender, starting with the tomatoes because they’re the juiciest. Add a good splash of red wine vinegar or sherry vinegar and a bigger splash of extra-virgin olive oil and season with salt and freshly ground pepper, then puree until chunky or smooth.
  • If you want to make a really thick gazpacho, soak a few pieces of country bread in water, squeeze dry and add them to the blender along with the vegetables.
  • Pour the gazpacho into a bowl and season the soup to taste with salt and pepper and additional vinegar and olive oil. At this point, you can refrigerate it overnight. Serve it on its own or garnished with a drizzle of olive oil, finely diced vegetables, a dollop of tapenade or pesto, crisp croutons, crabmeat, poached shrimp or lobster.—Tina Ujlaki, Executive Food Editor

Classic Gazpacho Recipes

Raichlen's Gazpacho on Fire
© Reed Davis

Photo © Reed Davis.

Raichlen’s Gazpacho on Fire

Master griller Steven Raichlen makes this gazpacho by laying the vegetables directly on hot coals (F&W adapted the recipe for a gas grill). This cooking method imparts a smoky flavor to his vibrant soup.

Classic Gazpacho

Chef Trey Foshee refines a classic gazpacho recipe by pureeing the soup in his Vita-Mix blender until silky and smooth. For gazpacho with a little crunch, serve with diced tomatoes, cucumbers and red peppers, or some crostini on the side.

Rustic Gazpacho

This is a chunky version of Spain's most popular soup. If you prefer a smoother variety, puree it and pass it through a food mill or coarse sieve.

Gazpacho Variations

Fruit Gazpacho

Spicy Tomato-and-Watermelon Gazpacho with Crab
Photo © Fredrika Stjärne

Photo © Fredrika Stjärne.

Spicy Tomato-and-Watermelon Gazpacho with Crab

Brothers Matt and Ted Lee created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.

Watermelon Gazpacho
This sweet-tangy riff on the Spanish staple is great for a crowd. © Buff Strickland

Photo © Buff Strickland.

Watermelon Gazpacho

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on Nantucket.

Cherry Gazpacho
Along with corridas (bullfights) and the wail of flamenco, thirst-quenching coral-pink gazpacho is the defining image of Andalusia, Spain’s sultry southernmost region. Gazpacho has been around since Roman times, at least in its basic form: a cold soup of leftover bread, water, vinegar, garlic and olive oil. Enriched later with New World tomatoes and peppers, it was pounded with massive pestles in a communal bowl to sustain laborers in the fields. Happily, gazpachos have gotten smoother since (gracias, el blender!), though the trick that imparts its velvety texture—soaking the bread in the liquid first—remains fundamental. The new millennium ushered in high-tech versions from creative chefs—spherified, liquid-nitrogenated, deconstructed into foams and gelées. The definitive postmodern version was created by Andalusian whiz-kid chef Dani García: Hot pink and cherry-based, it has a funky accent of anchovies, a bright note of basil oil, pistachios for texture and a flourish of tangy cheese “snow.” It might well be the soup of the century. Where to eat it: García’s cherry gazpacho is on the menu at his tapas brasserie BiBo Madrid. The oxtail brioche there is pretty great, too. .Get the recipe: Cherry gazpacho. Christopher Testani

Cherry Gazpacho

This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese "snow."

White Gazpacho

White Gazpacho
© Hallie Burton

Photo © Hallie Burton.

White Gazpacho

Most people think tomato when they hear gazpacho, but there's no tomato in sight here. This healthy recipe calls for cauliflower, cucumber and almonds.

Green Grape and Marcona Almond Gazpacho

This version of Spain's classic White Gazpacho features cucumber and green grapes, thickened with a few luscious marcona almonds to add a silky creaminess.

Green Gazpacho

Tangy Green Zebra Gazpacho
© Earl Carter

Photo © Earl Carter.

Tangy Green Zebra Gazpacho

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Green Gazpacho with Shrimp

Before the Spanish arrived in Mexico in the 1500s, they had never even seen a tomato, much less cooked with one. The Old Country gazpacho got its color from cucumbers, and once you've tried it you'll understand why the green version is still preferred over the red in some quarters. If you're using this uncooked soup as a first course instead of a main dish, it will serve six.

Yellow Gazpacho

Golden Tomato Gazpacho

Originally gazpacho was a peasant dish, made with leftover bread, garlic, water, olive oil and vinegar. But when Spanish explorers returned from the New World with tomatoes and peppers, gazpacho evolved into the summer soup we know today.

Yellow Tomato Gazpacho

This gazpacho is a foolproof recipe, but, tasting it, you'd never know how easy it is to make. As long as you have a blender (it doesn't work as well in a food processor) and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.

Yellow Tomato Gazpacho with Olivata Croutons

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in an ice-cube tray and added to Bloody Marys.

Twists on Gazpacho

Gazpacho Salad
© Yunhee Kim

Photo © Yunhee Kim.

Gazpacho Salad

Andy Nusser teases apart all the elements of a traditional Spanish gazpacho—tomatoes, vinegar, bread and olive oil—to recombine them in a summery salad with real zing. He candies cherry tomatoes in a cinnamon-and-chile-spiked syrup.

Blender Gazpacho

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whenever possible. Although the olive oil is optional in this recipe, it adds real dimension to the flavor and texture of the soup.

Gazpacho Gelées with Avocado Cream

Chef Philippe Braun created this soft, slightly spicy tomato jelly topped with an unctuous avocado cream. One of Joël Robuchon's closest associates, Braun travels with the master to keep standards high at outposts in Las Vegas, Tokyo and New York City.

Gazpacho Shooters

Joe Vitale adds apple cider vinegar to his garlicky, jalapeño-flecked gazpacho as a nod to Napa history. Napa was planted with apple trees, as well as peach and plum trees, before anyone thought to grow wine grapes.

Was this page helpful?
Related Articles