Authentic Gazpacho - Southern Spain

Total Time
Prep 5 mins
Cook 5 mins

Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like

Ingredients Nutrition


  1. Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.


Most Helpful

LOVE this recipe!! I too must agree that making it with tomato juice/sauce should be against cooking law!! Lived in southern Spain for many years and it was ALWAYS made with fresh tomatos. Celery, tabasco or cilantro in Gazpacho are definite no, nos. Thank for sharing such a delicious and simple recipe. :-)

CEJessup January 18, 2012

This is very delicious, refreshing and healthy soup. I made it according to the recipe and added about 2 slices of stale white bread but in the soup it didn't matter. I had to add some water because I felt the soup was too thick. What came out was sooooooooooo good that my husband and I ate everything and the next day (tonight) I made exactly the same soup as I was craving it the whole day. The ingredients will yield about 2 small sized bowls of soup. We ate it without bread since there was already bread inside. It is great in hot weather, served cold. Try it!

eva_anita February 25, 2012

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