Name: Traditional Gazpacho Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 3 stalks celery, diced; 1 seedless hot-house cucumber with skin on, diced; 1 zucchini, diced; 3/4 medium red onion, diced; 6 cocktail or campari tomatoes, diced; 4 cups tomato juice (such as V-8); 1/4 cup extra virgin olive oil (or grapeseed oil); 1/4 cup red wine vinegar; 2 cloves garlic, pressed or minced; 2 tablespoons granulated sugar; 2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional); 1 tablespoon celery salt; 1 tablespoon garlic salt; Kosher salt and freshly ground black pepper, to taste; 1/4 cup sour cream; Fresh chives, for garnish

Jump to Recipe· 4.1 from 200 reviews

If you are on the lookout for a refreshing and vibrant dish that bursts with fresh flavors and a touch of spice, this Traditional Gazpacho Recipe is an absolute must-try. Perfect for warm days or when you want a light but satisfying meal, this cold Spanish soup is a harmonious blend of garden-fresh vegetables combined with tangy and savory notes. Its bright color and lively flavors make it a crowd-pleaser, and the combination of crunchy textures with smooth, chilled tomato juice creates an experience that feels both comforting and invigorating.

Ingredients You’ll Need

A clear glass jar filled about halfway with chunky, orange-red salsa with visible pieces of herbs and tomato bits, a metal stir stick is inside the jar. The jar is placed on a white marbled surface, next to the jar's lid which holds a spoon covered in salsa. Two white bowls are stacked to the left side, and to the right, there are two halves of a dark green avocado with its seed still in one half, along with two small red cherry tomatoes. A few green chive stalks lay across the surface in front of the jar. The background shows blurred green plants and bright natural light. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is key to making a Traditional Gazpacho Recipe that shines. Each component plays an essential role, from offering brightness and crunch to depth and spice. Let’s look at what you’ll need and how each ingredient contributes to this classic dish.

Celery stalks: Adds a crisp and slightly peppery crunch that balances the soup’s texture beautifully.
Seedless hot-house cucumber (skin on): Brings coolness and a subtle sweetness while also contributing to the soup’s vibrant green flecks.
Zucchini: Offers body and mild earthiness without overpowering the other flavors.
Red onion: Provides a hint of sharpness and a lovely pop of color to contrast the reds and greens.
Tomato juice (such as V-8): The rich, tangy base that makes the gazpacho silky and full of authentic tomato flavor.
Garlic (pressed or minced): Infuses aromatic warmth that lingers and enhances the overall taste.
Extra virgin olive oil: Adds smoothness and richness, marrying the ingredients beautifully.
Red wine vinegar: Lends a pleasant acidity that brightens the soup and balances the sweetness.
Granulated sugar: Just a touch to mellow the acidity and bring harmony to the flavors.
Cholula hot sauce (optional): A gentle kick of heat for those who appreciate a spicy twist.
Celery salt: Enhances the natural celery flavor and boosts overall seasoning.
Garlic salt: Adds a convenient savory touch.
Cocktail or campari tomatoes: Fresh diced tomatoes that provide bursts of texture and pure freshness.
Kosher salt and freshly ground black pepper: Essential for seasoning to your personal taste.
Sour cream: A creamy drizzle to finish that cools and enriches each spoonful.
Fresh chives: The perfect garnish for a mild oniony brightness and a gorgeous presentation.

How to Make Traditional Gazpacho Recipe

Step 1: Blend the Base Ingredients

Start by placing half of the diced celery, cucumber, zucchini, and red onion into a food processor or blender. Add 2 cups of tomato juice along with the pressed garlic, olive oil, red wine vinegar, sugar, hot sauce if using, celery salt, and garlic salt. Pulse everything a few times until the mixture is well blended but still a tad chunky – you want to keep some texture, as this provides that delightful mouthfeel that makes traditional gazpacho so authentic.

Step 2: Add Remaining Tomato Juice and Mix

Now pour in the remaining 2 cups of tomato juice and give the mixture a few more pulses, just enough to incorporate it smoothly. This makes the liquid base more generous and makes sure the flavors meld together evenly without losing the soup’s fresh boldness.

Step 3: Incorporate Remaining Vegetables

Into the mixture, toss the remaining diced celery, cucumber, zucchini, plus the freshly diced tomatoes. Pulse once or twice to combine; you want the veggies to maintain their crunch for that satisfying contrast. At this stage, season with kosher salt and freshly ground black pepper. Taste carefully and adjust the hot sauce if you desire a bit more heat, making it uniquely yours.

Step 4: Chill the Soup

Cover and refrigerate the gazpacho for at least one hour. This resting period allows all the vibrant flavors to meld together so the soup becomes deeply refreshing and perfectly cold—the hallmark of an impeccable traditional gazpacho recipe.

Step 5: Final Touches Before Serving

Just before you serve, thin the sour cream with a little water to create a smooth drizzle. Add this on top of each bowl along with freshly chopped chives to bring a cool, creamy, and fragrant layer that finishes the dish beautifully.

How to Serve Traditional Gazpacho Recipe

The image shows a variety of fresh vegetables laid out on a white marbled surface. There is a long cucumber at the top, below it several celery sticks with light green color and a crisp texture are placed side by side. To the right, half of a red bell pepper shows its seeds inside with a smooth shiny red surface, and below it is a dark green zucchini with a glossy texture. On the left side, a whole garlic bulb with a rough white skin and a half of a purple onion with rings are present. Near the garlic, there is a large round red tomato with visible green stem and several smaller cherry tomatoes in red, orange, and yellow colors scattered around, showing smooth and shiny textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving traditional gazpacho, garnishes elevate the experience beyond just the soup. The thin sour cream drizzle adds a luxurious creaminess without masking the bright tomato flavor. Fresh chives not only brighten the look with green pops but also impart a subtle oniony punch. For a little crunch, you might add toasted bread cubes or a sprinkle of finely chopped fresh herbs such as basil or parsley.

Side Dishes

Traditional gazpacho pairs wonderfully with light, summery sides. Consider serving it alongside crusty artisan bread or garlic-rubbed toasts for soaking up every drop. A fresh salad or a plate of grilled shrimp or chicken complements the soup’s vibrant flavors nicely, balancing coolness with grilled warmth.

Creative Ways to Present

For a stunning presentation, try serving gazpacho in chilled glass cups or shot glasses as a refreshing appetizer. You can layer diced vegetables on top for texture and color contrast or swirl different flavored sour cream or yogurt ribbons throughout. Another fun idea is to serve it as a cold soup shooter at parties garnished with microgreens for a sophisticated touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Traditional gazpacho holds up wonderfully in the refrigerator. Store any leftovers in an airtight container and keep chilled for up to 3 days. The flavors often improve slightly after sitting as the spices and acidity deepen, so leftovers can be even tastier the next day.

Freezing

Because it’s fresh and vegetable-based, freezing gazpacho is not ideal; it may separate and lose texture once thawed. For the best quality and enjoyment, enjoy it fresh or refrigerate but avoid freezing.

Reheating

Gazpacho is meant to be served cold, so reheating is not recommended. If it’s too chilled for your preference, simply allow it to sit at room temperature for 10-15 minutes or add a small splash of room-temperature water to loosen it up before serving.

FAQs

Can I make Traditional Gazpacho Recipe without a food processor?

Absolutely! You can finely dice all the vegetables by hand for a chunkier texture or use a blender to puree the base ingredients. The food processor helps speed things up but isn’t essential.

What if I don’t have red wine vinegar?

You can substitute with sherry vinegar, white wine vinegar, or even a gentle apple cider vinegar. The key is to use something with a mild acidity that balances the tomato base.

Is Traditional Gazpacho Recipe suitable for vegans?

Yes, but remember to omit the sour cream or replace it with a vegan alternative like coconut yogurt or cashew cream for the same creamy effect.

How spicy is this gazpacho?

The heat level can be adjusted easily. The Cholula hot sauce adds a mild to moderate kick, but you can reduce or omit it altogether if you prefer a milder soup.

Can I add other vegetables to the recipe?

Definitely! While this recipe is traditional, you can get creative by adding bell peppers, green onions, or fresh herbs to customize the flavor and texture to your liking.

Final Thoughts

This Traditional Gazpacho Recipe is a celebration of fresh, wholesome ingredients that come together in the most delightful way. Whether you’re seeking a cooling soup for a summer lunch or a vibrant appetizer to impress friends, this recipe offers a perfect balance of simplicity and sophistication. Trust me, making and sharing this dish will quickly turn it into a beloved favorite in your kitchen. Give it a try and savor every refreshing spoonful!