Real Spanish Gazpacho from Spain

"Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by anniesnomsblog photo by anniesnomsblog
photo by Jonathan Melendez photo by Jonathan Melendez
photo by anniesnomsblog photo by anniesnomsblog
Ready In:




  • Rinse well the tomatoes,take off the stems.
  • Peel the garlic clove.
  • Peel the onion, chop in 3-4 pieces.
  • Rinse the pepper, get rid of any single seed, chop coarsely.
  • Peel well the cucumber, no green left.
  • Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
  • In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
  • Notes:

  • Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
  • For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
  • Keeps well in fridge for a week, guess it won't last you a day, so good it is!

Questions & Replies

  1. Can you use gluten free bread?
  2. 1 tablespoon of salt? is that right? seems quite high... I made a half batch and used one teaspoon and it was great, but I am wondering if more would have made it even better?
  3. Don't you have to peel the tomatoes?


  1. I love gazpacho so much, especially during these hot summer days, and this one just might be the best I've ever made/eaten. The depth of flavor was incredible. Super easy to make and so delicious.
  2. This is SPOT ON for classic Spanish ingredients but the quantities are off. Also, you will NEVER get smooth Spanish gazpacho if you don't seed the tomatoes and cuke. I use plum tomatoes, cut them in half, then squeeze out the seeds: quick and easy. Just spoon/scrape out the cuke seeds. If you use 2 lbs or more tomatoes just make two batches so you don't spill over your cuisinart; I just transfer first batch to the same large plastic thermos I store it in. Ingredients: use a whole tablespoon of Cumin, 3 tablespoons of red wine vinegar, 1-2 tablespoons of salt to taste (I use lime sea salt), 8 plum tomatoes, a whole english cuke, a whole onion, and a whole red or green pepper. I cut the oil in half and only use about 3 or 4 inches of baguette.
  3. Authentic, delicious gazpacho, but NO to the cumin. Best in the summer when all the ingredients are in season. I have an old Osterizer blender and it really blends the vegetables smooth. Also, I cut the olive oil in half, as I like it lighter. This is the real deal served in Spain, but I do not think they use cumin! Forget the recipes with 15 ingredients and V-8. Definitely not needed. It is a seasonal dish, do not bother in the winter.
  4. My husband and I honeymooned in Spain, and had the most amazing gazpacho it a little cafe. In my very, very broken Spanish, I told the waitress that my new husband now loves their gazpacho more than he loves me, which made her and the rest of the staff laugh and, in very broken English, try to give me the recipe. This is the closest recipe I've found to match that memory, and my family thanks you for it :) Note to self, 1 lb of tomatoes is roughly 2.5 cups chopped, and half the recipe is all my food processor can handle before leaking badly.
  5. I finally splurged on a Vitamix… boy what a great recipe to start with. First REALLY hot day always makes me want Gazpacho. And this is always the go to recipe. It’s cool and delicious! I share it with the world because after trying many others (and to be clear… I’ve never had one I didn’t like), I have found the family favorite! Thank you so much for sharing!!


  1. Finished off with a drizzle of olive oil right before serving.
  2. Several small suggestions: *Not necessary to peel the cucumber *1C of olive oil is too much. Start with 1/4 cup and see if you like it. As the OP mentioned, very important to use a high quality extra virgin olive oil. *Cumin is not an authentic ingredient. If you like it, use it, but it's not traditional.
  3. Excellent recipe. I lived in Spain for ten years and have missed this dish since leaving! I followed the recipe as best I could, the cumin makes it the real deal! I also used the cup of olive oil, ok it was italian but it needs it all and it's not bad for you. I had to change the ingredients a little, cumin seeds instead of ground, Apple vinegar instead of red wine vinegar ( worked really well) and I added 6 ice cubes! Also didn't have any French bread so found the closest to it, italian ciabatta. My husband who also lived in Spain said it was spot on. What a great recipe.



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