It’s Season! Make the Authentic Gazpacho
It’s 🍅SEASON! Make the Authentic Gazpacho 🤤 is a easy Spanish recipe that serves 6. 80 calories per serving. Recipe by The Modern Nonna on YouTube.
Prep: 24 min | Cook: 1 hr | Total: 1 hr 34 min
Cost: $7.25 total, $1.21 per serving
Ingredients
- 1.5 kg Ripe Tomatoes (peeled and seeded for a smoother texture)
- 1 large Red Bell Pepper (seeded and chopped)
- 1 medium Cucumber (peeled, seeded, and chopped)
- 1 small Red Onion (peeled and quartered)
- 2 cloves Garlic (peeled)
- 1 small Jalapeño Pepper (seeded and minced (optional for heat))
- 3 tbsp Olive Oil (extra-virgin, for richness)
- 2 tbsp Red Wine Vinegar (adds acidity)
- 1 tsp Salt (to taste)
- 1 cup Cold Water (chilled, used to thin the soup as needed)
Instructions
Wash and Prep Vegetables
Rinse all produce under cold water. Peel the tomatoes and cucumber, remove seeds from the bell pepper and jalapeño, quarter the red onion, and peel the garlic cloves.
Time: PT10M
Blend Base
Place the tomatoes, red bell pepper, cucumber, red onion, garlic, and jalapeño (if using) into the blender. Blend on high until completely smooth.
Time: PT5M
Season the Soup
Add olive oil, red wine vinegar, and salt to the blended mixture. Pulse briefly to incorporate the seasonings.
Time: PT2M
Adjust Consistency
Add cold water a little at a time, blending after each addition, until the gazpacho reaches your desired thinness.
Time: PT2M
Chill
Transfer the gazpacho to a large bowl or pitcher, cover tightly, and refrigerate for at least 1 hour to let flavors meld.
Time: PT1H
Temperature: 4°C
Serve and Garnish
Stir the chilled gazpacho, taste and adjust seasoning if needed. Ladle into serving glasses or bowls and garnish with diced cucumber, red bell pepper, and a drizzle of olive oil.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Low-Calorie
Ingredient Substitutions
- Instead of Ripe Tomatoes: Canned diced tomatoes (drained)
- Instead of Red Bell Pepper: Yellow bell pepper
- Instead of Cucumber: English cucumber
- Instead of Red Onion: White onion
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Jalapeño Pepper: Serrano pepper, Red pepper flakes (1/8 tsp)
- Instead of Olive Oil: Avocado oil
- Instead of Red Wine Vinegar: Sherry vinegar, Apple cider vinegar
- Instead of Salt: Sea salt, Kosher salt
- Instead of Cold Water: Ice cubes (blend in)
Equipment Needed
- Blender
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Large Bowl or Pitcher
- Ladle
- Serving Glasses or Bowls
Critical Steps — Do Not Skip
- Blend the vegetables until completely smooth
- Chill the gazpacho for at least 1 hour before serving
Chef Tips from the Video
- Use the ripest heirloom tomatoes you can find for maximum sweetness.
- Peeling tomatoes (blanch and shock) yields a silkier texture.
- For an extra depth of flavor, replace half the red wine vinegar with sherry vinegar.
- Serve with a side of toasted baguette slices rubbed with garlic.
Troubleshooting
Soup is too thick
Add additional cold water, a tablespoon at a time, blending after each addition until the desired consistency is reached.
Soup is too watery
Blend in a few more tomatoes or a handful of cucumber to thicken, then adjust seasoning.
Flavor is bland
Add a pinch more salt, a splash more red wine vinegar, or a drizzle of extra-virgin olive oil to brighten the taste.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freezing is not recommended as texture changes
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the gazpacho a day ahead; flavors improve after overnight chilling.
- Store the soup in a sealed container and add garnish just before serving.
Frequently Asked Questions
What is the cultural significance and history of gazpacho in Spanish cuisine?
Gazpacho originated in the Andalusian region of southern Spain as a rustic, cooling soup for hot summers. Traditionally it was made with stale bread, olive oil, garlic, and vinegar, evolving over time to the fresh vegetable version we enjoy today.
What are the traditional regional variations of gazpacho in Spain?
In addition to classic Andalusian gazpacho, there are variations like Salmorejo (thicker, with more bread and olive oil) from Córdoba, and Ajoblanco from Granada, which uses almonds and grapes for a white, nutty soup.
How is gazpacho traditionally served in Andalusia?
In Andalusia, gazpacho is served very cold, often in small glasses or bowls, garnished with diced cucumber, bell pepper, croutons, and a drizzle of extra-virgin olive oil. It is sometimes accompanied by a side of crusty bread.
During which occasions is gazpacho traditionally enjoyed in Spanish culture?
Gazpacho is a staple during the hot summer months, especially at family gatherings, tapas bars, and festivals. It is also a popular starter for holiday meals in warm climates.
What makes gazpacho special or unique in Spanish cuisine?
Gazpacho stands out for being a completely raw, chilled soup that showcases the natural sweetness of ripe summer tomatoes and the bright acidity of vinegar, offering a refreshing contrast to heavier cooked dishes.
What are the most common mistakes to avoid when making gazpacho?
Common mistakes include using underripe tomatoes, over‑blending which can make the soup frothy, and not chilling the soup long enough for flavors to meld. Also, adding too much water can dilute the taste.
Why does this gazpacho recipe use olive oil and red wine vinegar instead of bread as a thickener?
The Modern Nonna’s version focuses on a light, clean texture, using olive oil for richness and red wine vinegar for acidity. Omitting bread keeps the soup lower in calories and gluten‑free while still achieving a silky mouthfeel.
Can I make gazpacho ahead of time and how should I store it?
Yes, gazpacho improves after resting. Store it in an airtight container in the refrigerator for up to 3 days. Add any garnish just before serving to maintain crunch.
What texture and appearance should I look for when making gazpacho?
The soup should be smooth and velvety, with a deep ruby‑red color. It should coat the back of a spoon without being overly thick, and there should be no large vegetable chunks unless you prefer a rustic style.
How do I know when the gazpacho is done cooking?
Since gazpacho is a no‑cook soup, "done" means the vegetables are fully blended, seasoned, and the mixture has been chilled for at least an hour. Taste for balance of sweet, salty, and acidic before serving.
What does the YouTube channel The Modern Nonna specialize in?
The Modern Nonna focuses on contemporary Italian‑inspired home cooking, blending classic techniques with fresh, seasonal ingredients and modern twists, while emphasizing approachable, family‑friendly recipes.
How does the YouTube channel The Modern Nonna's approach to Spanish cooking differ from other cooking channels?
The Modern Nonna brings a minimalist, ingredient‑first philosophy to Spanish dishes like gazpacho, highlighting simplicity, healthful preparation, and clear step‑by‑step visuals, unlike many channels that add heavy sauces or elaborate garnishes.
Last updated: August 20, 2026
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