• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer left navigation
  • Skip to footer right navigation
  • Skip to footer bottom navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Display Search Bar
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram!
  • Meal Plan Membership Join Now!

Wholesomelicious

Wholesome recipes, delicious food

  • Recipes
    • Breakfast
    • Dinner
      • Beef
      • Chicken
      • Grilling
      • Pork
      • Seafood
      • Vegetarian
      • Soups
    • Sides
      • Vegetables
      • Miscellaneous
    • Apps/Snacks
    • Salads
    • Soups
    • Desserts
    • All Recipes
  • Special Diets
    • Gluten Free
    • Keto
    • Paleo
    • Vegan
    • Whole30
  • Cookbooks

Jul 21

Real Spanish Gazpacho

Paleo
Whole30
Vegan
Gluten Free
Paleo
Whole30
Vegan
Gluten Free

Real Spanish Gazpacho is refreshing, slightly acidic, and a tangy blend of delicious vegetables. The most refreshing meal to enjoy during the summer on a hot day!

It has officially hit that time of year where BLAZING HOT doesn’t even cover it. You are probably familiar if you live anywhere in the south or on the East Coast. You spend some time outside and can immediately feel the thick blanket of humidity hit you with each breath of fresh air. That’s where are right now. Eating something hot for dinner? No, thank you.

But a cool and refreshing bowl of gazpacho?!?! ALL DAY!!!!! I can’t think of a better summer meal. It’s one you can enjoy for lunch, dinner, even breakfast. Full of delicious, in-season vegetables that are blended into a creamy chilled coup. It’s also easily packable and makes a fantastic picnic meal if you’re on the go.

Inspiration:

This recipe was inspired by a trip I took to Spain in which I tasted the absolute BEST Gazpacho I’ve ever had in my life.  The trip was to Southern Spain in the Andalusian region, and the town was Ronda. If you are venturing to this part of the World, you must visit Ronda. Out of the hundreds of European cities I’ve visited, this was by far the cleanest (I must also mention charming, picturesque, beautiful, and full of great restaurants). Here is a picture of me so flippin happy after tasting this gazpacho on a 100 degree + kind of day:

Spanish Gazpacho 2

Of course the mojito in my hand also made me very happy, but that’s beside the point. This gazpacho. I wanted to bathe in it. We went back to the resort we were staying at, and I learned that real Spanish Gazpacho actually contains bread. Kind of weird, but this explained the slightly creamy texture. I watched a cooking demonstration, and learned the tricks to making this a delicious bowl of summer soup. Of course it took me a few tries to get it exactly right, and pretty darn close to that perfect day in Ronda. I am happy to share this recipe with the world in hopes that you all stop looking for the perfect Gazpacho recipe!

How to make Real Spanish Gazpacho:

This is the perfect summer dinner my friends!! We’ll gather up these ingredients:

  • vine ripened tomatoes
  • cucumber
  • onion
  • green bell pepper
  • garlic
  • red wine vinegar
  • olive oil (or avocado oil)
  • sea salt
  • cumin
  • French bread

Give the vegetables a rough chop, and place inside a high powered blender with the bread, red wine vinegar, salt, and cumin.

Power up the blender, and pour the oil in while blending. Blend until completely smooth!!

Pour into a large bowl or container, and refrigerate for at least an hour before serving. I like to refrigerate for at least 8 hours, this does taste even better the next day!

Variations:

Spicy: If you want to add a little kick or spice to the recipe, go ahead and add in some cayenne pepper (about 1 tsp).

Gluten-Free/Paleo/Whole30 variation: you can omit the bread. The bread is a standard ingredient in Spanish Gazpacho and gives the recipe a creamy texture/taste.

Balsamic Vinegar: In my initial variation of this recipe, I liked the addition of 1 tbsp of balsamic vinegar for more tang with a hint of sweetness. I have omitted in the recipe below for a few reasons: I think it still tastes delicious without, and it’s more authentic without it!

 

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Real Spanish Gazpacho

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author Amy Rains
4.5 from 8 votes
Print

Ingredients

  • 2 lbs vine ripe tomatoes
  • 2 cloves of garlic
  • 6 inch cucumber peeled and chopped
  • 1 green bell pepper chopped
  • 1/2 cup chopped white onion
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1/2 tsp sea salt + more to taste
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper* (optional)
  • Chunk of french bread** about 3-4 inches, cut into pieces

Instructions

  1. Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.

  2. Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).

  3. Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above.
  4. Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.

Recipe Notes

The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.

*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it's a nice touch!

**The bread is a traditional ingredient in Spanish Gazpacho, but can be omitted for a Gluten-Free or Paleo version. 

 

Pin30K
Share133
Tweet
30K Shares
Share this Post
Pin30K
Share133
Tweet
30K Shares

Weekly Meal Plans

Sign Up
  • Spanish Rice
  • Avocado Melon Gazpacho with Prosciutto
  • Cauliflower Spanish Rice
  • Ground Turkey Taco Bowls with Cauliflower Spanish Rice
< Previous Post
Next Post >

Reader Interactions

View Comments
Join the Conversation
  1. Meg @ Noming thru Life says

    July 10, 2015 at 6:25 am

    I love gazpacho! I am always excited to see other people’s renditions, and try different takes on it. So I’m definitely excited to have come across yous 🙂

    Reply
    • [email protected] says

      July 10, 2015 at 3:22 pm

      Thanks Meg! I love trying different Gazpachos too, but this one…… Oh my, it’s my favorite!

      Reply
  2. Patty says

    June 2, 2016 at 1:29 pm

    HI. I just found your post and it looks fantastic, but I have never heard of balsamic cream. It sounds fascinating, how do you make it? Thank you, patty

    Reply
    • [email protected] says

      June 2, 2016 at 5:10 pm

      Hi Patty, balsamic cream is delicious. Not sure how to make it, but it can be found near the vinegar in many grocery stores. It’s a thicker version of balsamic vinegar, with a syrup quality. I buy mine from Trader Joe’s, hope that helps!

      Reply
      • Patty store to make this recipe. Thanks again. Patty says

        June 2, 2016 at 10:20 pm

        4 stars
        Thank you for the quick reply. I will definitely look for balsamic cream at the store to make this recipe. Thank you again. Patty

        Reply
  3. NormaJean says

    June 14, 2016 at 5:38 pm

    Is that really 1 cucumber or 6. When I imported into MyFitnessPal it came up as 6 cucumbers.

    Reply
    • [email protected] says

      June 14, 2016 at 7:17 pm

      1 cucumber that is 6 inches long! A bit confusing 🙂

      Reply
  4. Joanne says

    August 31, 2016 at 4:01 am

    Looking forward to making this soup. Can the recipe be doubled without a problem by just doubling all the ingredients?

    Reply
    • [email protected] says

      August 31, 2016 at 4:11 am

      Yes, no problem!

      Reply
  5. Rob Parr says

    September 23, 2016 at 1:38 am

    5 stars
    Your recipe is awesome! My parents honeymooned in Spain in 1965 and Andalusian Gazpacho has been a cherished family favorite for 3 generations now. We are a family of gazpacho snobs and I shake my head at nearly every recipe I come across. My wife wanted to make gazpacho for me as a nice surprise but couldn’t put her hands to our family recipe and found yours. I must say yours is the only one I’ve ever seen that was even close and you nailed it!

    *Note: As a recipe hack we will sometimes substitute onion and garlic croutons. Also on especially hot days we sometimes cut in small amounts of chicken broth.

    Reply
    • [email protected] says

      September 23, 2016 at 2:51 am

      5 stars
      Oh my goodness, totally made my night Rob!! Thank you!

      Reply
  6. Connie says

    May 17, 2017 at 4:11 pm

    This has become my go-to gazpacho recipe. Thanks so much for sharing it!

    Reply
    • [email protected] says

      May 17, 2017 at 6:08 pm

      Great Connie! So glad you like it!

      Reply
  7. robin says

    May 31, 2017 at 1:28 am

    This recipe looks amazing!!!!I was a bit concerned about the amount of olive oil it calls for since I’m dieting…..

    Reply
    • [email protected] says

      May 31, 2017 at 3:42 am

      Please don’t be concerned! I use avocado oil in most of my cooking and dressings, that can also be used in this recipe. Both avocado oil and olive oil should be a part of your healthy diet!!!!

      Reply
  8. Kelly says

    June 25, 2017 at 3:58 pm

    What type of shrimp would be best served with this soup? Would it be chilled shrimp as well?

    Reply
    • [email protected] says

      June 25, 2017 at 10:48 pm

      Cocktail shrimp, baby shrimp, tiger shrimp all cold. You could also serve grilled shrimp along side. Hope that helps!

      Reply
  9. jennie says

    July 16, 2017 at 6:02 pm

    2 stars
    I made this today and while it tasted ok, it was WAY too acidic – next time I would add far less vinegar. It looked nothing like the picture, it came out a muddy brownish colour. Also, I have a pretty large blender but the soup still would’nt all fit so I had to blend it in stages and combine at the end.

    Reply
  10. Anne says

    October 1, 2017 at 11:27 am

    5 stars
    My summer go to soup. Incredibly easy to make and very delicious

    Reply
  11. brienna says

    June 18, 2018 at 1:37 pm

    How do you get it to be dark red like the photo? Followed the recipe exactly with ripe tomatoes and it’s light pink…

    Reply
  12. Bonnie Girton says

    August 17, 2018 at 3:02 pm

    Do you freeze this?

    Reply
    • Amy says

      August 17, 2018 at 10:12 pm

      I have not, but it could work!

      Reply
  13. Alison Hutchins says

    August 5, 2019 at 10:44 am

    Hello;(This is not all negative, please read all.) Your recipe looks good; I’m sure it i s. I lived in Spain and had gazpacho frequently. No one ever used balsamic vinegar or balsamic cream. True gazpacho is the insides of a loaf of French bread–day old, the vegetables, red vinegar and water. No cumin, no cayenne in true gazpacho, in my experience, ever.It is obvious you have a tremendous gift for creating recipes so I am sure I will find several to try. There are many recipes for gazpacho, many of them good. I only object to your recipe being called “real”, because it would not be made this way in Spain. I wish you even greater success!

    Reply
  14. Arantxa from Madrid says

    January 26, 2020 at 5:00 am

    Hello everybody! Greetings from Spain. Just a little advise if you want to make this spanish recipe properly…no cayene and no balsamic vinegar. This is not a spicy soup, so no cayene. And balsamic vinegar is italian, not spanish…
    And one more thing, the bread must be two days old or so and it is better soaked in water or soaked in the tomato juices before hand. And the last advise is to put the soup through a strainer. Besides that, the recipe is really accurate. Congrats!

    Reply
  15. Yvette says

    July 2, 2020 at 8:52 pm

    I just put it in the fridge, it is so delicous already. This recipe is almost exactly the way it was given to me when I had it in Ronda years ago. Thanks for posting!

    Reply
    • Amy says

      July 13, 2020 at 12:56 pm

      5 stars
      You’re welcome! Glad you love it!

      Reply
  16. Scott says

    August 2, 2020 at 2:31 pm

    5 stars
    Great recipe and background story! I’ve had similar experiences in Spain and share your passion for Gazpacho.
    Your recipe is wonderful. If you get a chance, try swapping out the red wine vinegar with Sherry Vinegar. For a spicy effect I use a seeded and minced Jalapeno, although my Spanish friends frowned at me for the addition. That’s ok though… I laughed at them for sprinkling Rice Krispies on theirs.
    In any case, thanks for sharing!
    PS: Ever try garnishing a spicy bowl of this Gazpacho with some fresh pineapple pieces!

    Reply
    • Amy says

      August 2, 2020 at 2:48 pm

      5 stars
      Thank you, Scott! Glad you enjoyed it. And the pineapple sounds very fun. I’ll have to give that a try!

      Reply

Leave a Comment Cancel reply

Recipe Rating




Primary Sidebar

Recipe Key

Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

Free Recipes

Delivered right to your inbox!

    Follow on Pinterest

    • By Course
    • Breakfast
    • Dinner
    • Salads
    • Desserts
    • By Diet
    • Whole30
    • Paleo
    • Gluten Free
    • Vegan

    Reader Favorites:

    Get the Full Line-up >>
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram!
    • Work With Me
    • Contact
    • Privacy Policy
    © 2021 Wholesomelicious. Site by Melissa Rose Design and Once Coupled.

    Get notified when we launch our nutrition-based meal plans