This delicious gazpacho is truly the best gazpacho recipe around, or so we’ve been told by our Spanish friends with strong opinions on Spanish food. The process for making this recipe is a little different than most, and the payoff is in how great it tastes. It’s fresh, bright, refreshing, and creamy tasting. You’ll LOVE it!
I was given a version of this gazpacho recipe many years ago, and I haven’t made another one since. Some Spanish friends (with strong opinions on Spanish food) have even told me it’s the best gazpacho they’ve ever eaten, which still feels like the highest compliment. The key is the technique: salting and freezing the vegetables before blending breaks them down and draws out every bit of their flavor, making the soup incredibly vibrant and smooth.
The recipe is based on J . Kenji López-Alt’s version , with a few small tweaks. Instead of soaking bread in the vegetable juices, I skip it altogether. White bread isn’t something I usually have on hand, so I use extra-virgin olive oil to create that rich, creamy texture instead. I’ve taste-tested both versions side by side—the bread version is slightly creamier, but the bread-free version tastes fresher and brighter. In the end, this one won.
I’ll often eat the gazpacho as it is, with a drizzle of extra olive oil on top. But if I’m serving this to guests or treating myself, the fried halloumi in the recipe card is the way to go.
Two more summer soups you might also enjoy are my watermelon gazpacho and my sweet corn gazpacho .
What to serve with gazpacho
Gazpacho is best served with other recipes that require little cooking or are cooked on the grill. Here are a few of our favorite summertime recipes that go excellent with this soup:
- Chili Lime Shrimp
- Juicy Grilled Pork Chops
- Grilled Garlic Butter Mushrooms
- Summer Tomato and Grilled Corn Salad
Make ahead and freeze
Can I make gazpacho ahead of time? Yes! Gazpacho is a great make-ahead recipe. It keeps well for up to 3 days in your fridge. We store ours in mason jars and give the jars a good shake to remix the soup before pouring a bowl.
Can you freeze gazpacho? Yes! Gazpacho freezes very well. Store it in your freezer for up to 6 months. I find that the best way to freeze soup is in these reusable Stasher freezer bags .
BEST Gazpacho Soup Recipe
- Pin
Ingredients
- ▢ 3 lbs ripe tomatoes (cored and cut into chunks)
- ▢ 8 ounces English cucumber (about 1, cut into chunks)
- ▢ 5 ounces red bell pepper (about 1, cut into chunks)
- ▢ 5 ounces red onion (about ½, cut into chunks)
- ▢ 2 cloves garlic (peeled and smashed)
- ▢ 1 jalapeño pepper (cored, seeded, and cut into chunks)
- ▢ 2 teaspoons kosher salt
- ▢ 1 ¼ cups extra-virgin olive oil (plus more for serving)
- ▢ 2 tablespoons sherry vinegar (plus more for serving)
- ▢ 1 teaspoon black pepper
- ▢ 2 tablespoons finely minced chives
Fried Halloumi
- ▢ 1 tablespoon olive oil
- ▢ 8 ounces halloumi cheese (cut into large cubes)
Instructions
- Put the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño into a large bowl. Toss the veggies with the salt then let them sit on your counter for 45 minutes. This step releases the liquid from the vegetables. 3 lbs ripe tomatoes, 8 ounces English cucumber, 5 ounces red bell pepper, 5 ounces red onion, 2 cloves garlic, 1 jalapeño pepper, 2 teaspoons kosher salt
- Separate the vegetables from the liquid, reserving the liquid. Place the vegetables on a parchment paper-lined tray and place them into your freezer for at least 30 minutes, or until they are partially frozen. This step may take longer depending on your freezer.
- Remove the tray from the freezer and let the vegetables thaw completely.
- Combine the thawed veggies and any juice that accumulated on the tray, the reserved juice, olive oil, sherry vinegar, and black pepper into your blender. (If you have a smaller blender, combine everything into a large bowl then work in batches to blend the soup. Blend on high speed until smooth and creamy. Serve immediately or chill for up to 3 days. 1 ¼ cups extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon black pepper
- Serve with extra olive oil and a sprinkle of chives, black pepper, and fried halloumi (see below) over top. 2 tablespoons finely minced chives
Fried Halloumi
- Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add the halloumi and cook, undisturbed, for 2 minutes. Once it’s golden on the bottom, turn the pieces over and cook for 2 minutes more. 1 tablespoon olive oil, 8 ounces halloumi cheese
- Top the gazpacho with the fried halloumi and serve immediately.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular summer soup recipes
Sweet Corn Gazpacho
Creamy Avocado Soup
Coconut Thai Chicken Zoodle Soup
Green Tomato Cucumber Gazpacho
BEST Gazpacho Soup Recipe
Ingredients
- 3 lbs ripe tomatoes , cored and cut into chunks
- 8 ounces English cucumber , about 1, cut into chunks
- 5 ounces red bell pepper , about 1, cut into chunks
- 5 ounces red onion , about ½, cut into chunks
- 2 cloves garlic , peeled and smashed
- 1 jalapeño pepper , cored, seeded, and cut into chunks
- 2 teaspoons kosher salt
- 1 ¼ cups extra-virgin olive oil , plus more for serving
- 2 tablespoons sherry vinegar , plus more for serving
- 1 teaspoon black pepper
- 2 tablespoons finely minced chives
Fried Halloumi
- 1 tablespoon olive oil
- 8 ounces halloumi cheese , cut into large cubes
Instructions
- Put the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño into a large bowl. Toss the veggies with the salt then let them sit on your counter for 45 minutes. This step releases the liquid from the vegetables. 3 lbs ripe tomatoes, 8 ounces English cucumber, 5 ounces red bell pepper, 5 ounces red onion, 2 cloves garlic, 1 jalapeño pepper, 2 teaspoons kosher salt
- Separate the vegetables from the liquid, reserving the liquid. Place the vegetables on a parchment paper-lined tray and place them into your freezer for at least 30 minutes, or until they are partially frozen. This step may take longer depending on your freezer.
- Remove the tray from the freezer and let the vegetables thaw completely.
- Combine the thawed veggies and any juice that accumulated on the tray, the reserved juice, olive oil, sherry vinegar, and black pepper into your blender. (If you have a smaller blender, combine everything into a large bowl then work in batches to blend the soup. Blend on high speed until smooth and creamy. Serve immediately or chill for up to 3 days. 1 ¼ cups extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon black pepper
- Serve with extra olive oil and a sprinkle of chives, black pepper, and fried halloumi (see below) over top. 2 tablespoons finely minced chives
Fried Halloumi
- Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add the halloumi and cook, undisturbed, for 2 minutes. Once it’s golden on the bottom, turn the pieces over and cook for 2 minutes more. 1 tablespoon olive oil, 8 ounces halloumi cheese
- Top the gazpacho with the fried halloumi and serve immediately.
Notes
https://www.theendlessmeal.com/gluten-free-andalusian-gazpacho/
This delicious gazpacho is truly the best gazpacho recipe around, or so we’ve been told by our Spanish friends with strong opinions on Spanish food. The process for making this recipe is a little different than most, and the payoff is in how great it tastes. It’s fresh, bright, refreshing, and creamy tasting. You’ll LOVE it!
I was given a version of this gazpacho recipe many years ago, and I haven’t made another one since. Some Spanish friends (with strong opinions on Spanish food) have even told me it’s the best gazpacho they’ve ever eaten, which still feels like the highest compliment. The key is the technique: salting and freezing the vegetables before blending breaks them down and draws out every bit of their flavor, making the soup incredibly vibrant and smooth.
The recipe is based on J . Kenji López-Alt’s version , with a few small tweaks. Instead of soaking bread in the vegetable juices, I skip it altogether. White bread isn’t something I usually have on hand, so I use extra-virgin olive oil to create that rich, creamy texture instead. I’ve taste-tested both versions side by side—the bread version is slightly creamier, but the bread-free version tastes fresher and brighter. In the end, this one won.
I’ll often eat the gazpacho as it is, with a drizzle of extra olive oil on top. But if I’m serving this to guests or treating myself, the fried halloumi in the recipe card is the way to go.
Two more summer soups you might also enjoy are my watermelon gazpacho and my sweet corn gazpacho .
What to serve with gazpacho
Gazpacho is best served with other recipes that require little cooking or are cooked on the grill. Here are a few of our favorite summertime recipes that go excellent with this soup:
- Chili Lime Shrimp
- Juicy Grilled Pork Chops
- Grilled Garlic Butter Mushrooms
- Summer Tomato and Grilled Corn Salad
Make ahead and freeze
Can I make gazpacho ahead of time? Yes! Gazpacho is a great make-ahead recipe. It keeps well for up to 3 days in your fridge. We store ours in mason jars and give the jars a good shake to remix the soup before pouring a bowl.
Can you freeze gazpacho? Yes! Gazpacho freezes very well. Store it in your freezer for up to 6 months. I find that the best way to freeze soup is in these reusable Stasher freezer bags .
BEST Gazpacho Soup Recipe
- Pin
Ingredients
- ▢ 3 lbs ripe tomatoes (cored and cut into chunks)
- ▢ 8 ounces English cucumber (about 1, cut into chunks)
- ▢ 5 ounces red bell pepper (about 1, cut into chunks)
- ▢ 5 ounces red onion (about ½, cut into chunks)
- ▢ 2 cloves garlic (peeled and smashed)
- ▢ 1 jalapeño pepper (cored, seeded, and cut into chunks)
- ▢ 2 teaspoons kosher salt
- ▢ 1 ¼ cups extra-virgin olive oil (plus more for serving)
- ▢ 2 tablespoons sherry vinegar (plus more for serving)
- ▢ 1 teaspoon black pepper
- ▢ 2 tablespoons finely minced chives
Fried Halloumi
- ▢ 1 tablespoon olive oil
- ▢ 8 ounces halloumi cheese (cut into large cubes)
Instructions
- Put the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño into a large bowl. Toss the veggies with the salt then let them sit on your counter for 45 minutes. This step releases the liquid from the vegetables. 3 lbs ripe tomatoes, 8 ounces English cucumber, 5 ounces red bell pepper, 5 ounces red onion, 2 cloves garlic, 1 jalapeño pepper, 2 teaspoons kosher salt
- Separate the vegetables from the liquid, reserving the liquid. Place the vegetables on a parchment paper-lined tray and place them into your freezer for at least 30 minutes, or until they are partially frozen. This step may take longer depending on your freezer.
- Remove the tray from the freezer and let the vegetables thaw completely.
- Combine the thawed veggies and any juice that accumulated on the tray, the reserved juice, olive oil, sherry vinegar, and black pepper into your blender. (If you have a smaller blender, combine everything into a large bowl then work in batches to blend the soup. Blend on high speed until smooth and creamy. Serve immediately or chill for up to 3 days. 1 ¼ cups extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon black pepper
- Serve with extra olive oil and a sprinkle of chives, black pepper, and fried halloumi (see below) over top. 2 tablespoons finely minced chives
Fried Halloumi
- Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add the halloumi and cook, undisturbed, for 2 minutes. Once it’s golden on the bottom, turn the pieces over and cook for 2 minutes more. 1 tablespoon olive oil, 8 ounces halloumi cheese
- Top the gazpacho with the fried halloumi and serve immediately.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
