Best Gazpacho

By Julia Moskin

Updated June 22, 2026

  • Four beige bowls hold bright orange blended gazpacho; each serving has a swirl of olive oil on top. A pitcher with more gazpacho is just out of frame.
    Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 3
Total Time
20 minutes plus chilling time
Rating
5(16,932)
Comments
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More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Featured in: Gazpacho, Seville-Style, to Sip in Summer

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Ingredients

Yield:8 to 12 servings, about 1 quart

  • About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks

  • 1 small mild onion (white or red), peeled and roughly cut into chunks

  • 1 clove garlic

  • 2 teaspoons sherry vinegar, more to taste

  • Salt

  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

6 grams carbs; 122 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 365 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

    Image of raw chopped vegetables in a blender for making gazpacho.
  2. Step 2

    With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

  3. Step 3

    Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

    Image of gazpacho being strained into a bowl after blending.
  4. Step 4

    Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

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Ratings

5 out of 5
16,932 user ratings
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Comments

Lori

I've made this twice. The first time I strained it, per recipe. It was good, seemed more like juice than gazpacho. Would probably be good with a little vodka and Tabasco. But I missed the fiber, so the next time I puréed the heck out of it, but did not strain. I liked it better. Drank the vodka straight. :)

Alicia

I am from Madrid but spent almost all the summers before I was 28 yr-old in Andalucía, where I own a place. Your recipe is pretty accurate but I want to give you some feedback. First of all, I definitely use less oil. We also add a pinch of cumin and we leave half the peel of the cucumber on for better digestion. Last, we add the white center of days-old bread (a third or half of a French baguette-like) soaked in vinager, to the blender. The bread makes it really creamy, great use of old bread!

Tom

In short: Strain the soup. I learned by experience.

The first time, it seemed so nicely liquified, using the Vitamix, that I served it as was, seemingly delicious.

The second time I strained it and the soup was transformed. The flavors so precise, unusual in purity, they required no garnish, no drizzle, no crouton. The guests were in unanimous agreement on this point.

Other notes: go a bit shy with the sherry vinegar and salt, you can add more later if needed. A little goes a long way.

Uwe

@Lori You could cut a slice of toast into small pieces and add the bread cubes to the high-speed blender.

Erika

I lived in Sevilla for 3 years and subsequently have a son who is half Sevillano. We go back often, and his abuela's recipe is almost the same, but she doesn't use onions or bread, and I've never seen her strain it at any point. A friend who lives in Spain is gluten intolerant, and we found that most bars in Sevilla only used the bread in their Salmorejo. I think the bread makes it heavier and so isn't as nice in the kind of heat they have there. I love it so much.

Nope

This truly is the best gazpacho I’ve ever made. Great recipe and super easy. I don’t strain the purée, however. I like it thicker and heartier. Perfect for a hot summer day.

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