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Authentic Gazpacho - Southern Spain

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

5.0 · 2 reviewsRecipe card by mezemills_13118425Editorial by recipesvibrant · Updated October 13, 2026
SpanishEuropeanLow ProteinVeganLow CholesterolKosher
Authentic Gazpacho - Southern Spain

Total time

10 min

Servings

4

Calories

192.1

Category

Vegetable

Experience the vibrant, sun-drenched flavors of Andalusia with this authentic Southern Spanish Gazpacho. This raw, blended vegetable soup is the ultimate refreshing summer meal—ready in just 10 minutes, naturally vegan, and packed with garden-fresh nutrients. Perfectly chilled and incredibly easy to make, this recipe brings a gourmet Mediterranean experience straight to your kitchen.

Ingredients

Makes 4 servings

  • 6 -8 roma tomatoes
  • 1/2 yellow onion
  • 2 -3 garlic cloves
  • 1/2 cucumber
  • 1/2 green pepper
  • 1/3 extra virgin olive oil
  • 1 1/2 wine vinegar
  • 1 salt

Method

  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.

Cook's notes

  • For the best texture, use high-quality, extra virgin olive oil; it acts as the emulsifier that gives the soup its signature silky mouthfeel.
  • Always use fully vine-ripened, room-temperature tomatoes to ensure the deepest sweetness and acidity.
  • If you have time, let the soup chill in the refrigerator for at least 2 hours before serving to allow the garlic and vinegar flavors to meld beautifully.
  • Use a high-powered blender to achieve a perfectly smooth consistency without needing to strain the soup.

Easy swaps

  • No sherry vinegar? Red wine vinegar or apple cider vinegar work as excellent acidic alternatives.
  • For a lighter soup, you can omit the bread, though it provides the traditional creamy body characteristic of Andalusian style.
  • Add a half-teaspoon of smoked paprika if you prefer a subtle, earthy depth to your gazpacho.
  • If you cannot find Persian cucumbers, a regular English cucumber works well—just be sure to peel it if the skin is thick.

Frequently asked

Do I need to peel the tomatoes for authentic gazpacho?

While traditionalists may peel the tomatoes, using a high-performance blender eliminates the need for peeling, saving you time while keeping all the fiber-rich skin in the soup.

Is this gazpacho recipe low protein and vegan?

Yes, this recipe is naturally vegan and low in protein, making it an excellent light summer dish that fits perfectly into a Mediterranean or plant-based diet.

Why is the bread added to the gazpacho?

The bread is a traditional ingredient in Southern Spanish gazpacho; it acts as a thickening agent that provides a luxurious, velvety texture and helps balance the acidity of the vinegar and tomatoes.

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