Spanish Gazpacho Recipe with Tomato and Cucumber

Name: Spanish Gazpacho Recipe with Tomato and Cucumber
Prep time: 20 min
Total time: 140 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg ripe tomatoes, cored and chopped; 1 whole medium cucumber, peeled and chopped; 1 whole red bell pepper, seeded and chopped; 1/2 whole small red onion, chopped; 1 whole garlic clove; 50 g day-old crustless bread; 100 ml cold water; 50 ml extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tsp salt, or to taste; 1/4 tsp black pepper

Ripe tomatoes and cucumber blend with pepper, olive oil and vinegar into a chilled soup.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 20 minMakes 4 servings

Jump to Recipe

Gazpacho is a cold blended soup of ripe tomatoes, cucumber, pepper, olive oil and vinegar. Bread gives this version body while a short chill lets the flavors settle. Blend until smooth or leave a little texture, then taste it cold and adjust salt and vinegar before serving. The source title mentions Ukrainian, but this is a Spanish dish. Tear bread into pieces and soak with cold water for 5 minutes. Add tomatoes, cucumber, pepper, onion, garlic and soaked bread to a blender; blend until smooth. With blender running on low, pour in olive oil; add vinegar, salt and pepper, then blend briefly. Transfer to a covered container and refrigerate at least 2 hours until very cold.

Spanish Gazpacho Recipe with Tomato and Cucumber

How to tell when it is ready

Stir, taste and adjust seasoning; serve in chilled bowls with diced vegetables or a drizzle of olive oil.

Tips

Tear bread into pieces and soak with cold water for 5 minutes.
Add tomatoes, cucumber, pepper, onion, garlic and soaked bread to a blender.
With blender running on low, pour in olive oil.
Transfer to a covered container and refrigerate at least 2 hours until very cold.

Troubleshooting

If soup is too thick, blend in cold water gradually.
If flavor is flat, adjust salt and vinegar after chilling.

Substitutions

Use gluten-free bread or omit bread and reduce water.
Use yellow bell pepper for a milder flavor.

Variations

Add a few basil leaves before blending.
Use sherry vinegar for a deeper note.

Serving suggestions

Serve in chilled bowls with diced vegetables.
Add toasted bread on the side.
Drizzle with olive oil.
Offer cucumber and pepper garnish.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate in a covered container and use within 2 days; stir before serving.

Storage

Refrigerate in a covered container and use within 2 days; stir before serving.

Food safety

Wash raw produce and keep the blended soup refrigerated; discard if left out over 2 hours.

Frequently asked questions

Can I make gazpacho a day ahead?

Yes. Keep it covered in the refrigerator and stir and season it again just before serving.

How should I store spanish gazpacho with tomato, cucumber and pepper?

Refrigerate in a covered container and use within 2 days; stir before serving.

Serve in chilled bowls with diced vegetables. Refrigerate in a covered container and use within 2 days; stir before serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Spanish Gazpacho Recipe with Tomato and Cucumber