Dish guides
What is gazpacho?
Gazpacho is a cold soup from Andalusia made of raw blended tomatoes, cucumber, green pepper, garlic, olive oil and vinegar, often thickened with a little bread. It's refreshing, tangy and served chilled, in a bowl or a glass. You'll see it among the entrantes (starters) or sopas, mostly in summer.
- At a glance
- Gazpacho
- A chilled, drinkable soup of raw tomato, cucumber, pepper, garlic, olive oil and vinegar.
- Pronunciation
- Say it like gath-PAH-choh · IPA /ɡaθˈpatʃo/
- Also written as
- gazpacho andaluz, gazpacho casero, Andalusian gazpacho, gazpacho de sandía, green gazpacho
What’s in it
Core ingredients
- ripe tomatoes
- cucumber
- green pepper
- garlic
- extra virgin olive oil
- vinegar (often sherry vinegar)
- salt
Often added
- day-old bread
- onion
- cold water or ice
- garnishes of diced cucumber, pepper, onion and croutons
- watermelon or strawberries (modern versions)
Allergens
| Allergen | How likely |
|---|---|
| Gluten | Often contains |
| Sulphites | Often contains |
| Celery | Rarely contains |
| Dairy | Rarely contains |
| Eggs | Rarely contains |
| Peanuts | Rarely contains |
| Tree nuts | Rarely contains |
| Shellfish | Rarely contains |
| Fish | Rarely contains |
| Soy | Rarely contains |
| Sesame | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | Usually |
| Vegan | Usually |
| Pescatarian | Usually |
| Halal | Usually |
| Kosher | Depends — The ingredients are plant-based, but restaurants in Spain are rarely kosher-certified. |
| Gluten-free | Depends — Many recipes blend in bread, and croutons are a common garnish; some versions are made without bread, so ask (¿Lleva pan?). |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
What goes into Andalusian gazpacho
Gazpacho is raw: nothing is cooked. Ripe tomatoes, cucumber, green pepper and garlic are blended with olive oil, vinegar, salt and cold water, often with a piece of soaked day-old bread for body. The mixture is usually strained and chilled until very cold. The result is smooth, bright orange-red and slightly sharp from the vinegar.
It comes from the hot inland plains of Andalusia, where it was long a field workers' meal. Every family has its own balance of vinegar, garlic and bread, and some leave the bread out entirely.
Typical price
Median price 5.5 EUR
Typical range 4–9 EUR.
Median of 22 menus, 2025-04 – 2026-03. Basis: Spanish- and English-language menus priced in euros, scanned with MenuGuide.
How to order it
| Phrase | Meaning |
|---|---|
| Un gazpacho, por favor. | A gazpacho, please. |
| ¿Lo sirven en vaso o en plato? | Do you serve it in a glass or in a bowl? |
| ¿El gazpacho lleva pan? | Does the gazpacho contain bread? |
Not to be confused with
- Salmorejo — Much thicker, mainly tomato, bread and olive oil, topped with egg and ham; eaten with a spoon.
- Ajoblanco — A white cold soup of almonds, bread, garlic and oil, often with grapes; contains tree nuts.
- Gazpacho manchego — A hot stew from La Mancha of game and torn flatbread; shares only the name.
Frequently asked questions
Is gazpacho served cold?
Yes. Andalusian gazpacho is always served cold, usually well chilled and sometimes with ice cubes, which is why it's a summer favourite. It isn't a mistake that it arrives cold. The best-known hot dish with the name is gazpacho manchego from La Mancha, a game stew with flatbread that has nothing else in common with it.
Is gazpacho vegan?
Usually, yes. Classic gazpacho is made only from tomato, cucumber, pepper, garlic, olive oil, vinegar, salt, water and often bread, so it's typically vegan. Some modern restaurant versions add cheese, ham or seafood as garnish, which the menu normally mentions. It's worth asking if you're unsure about garnishes or toppings.
Is gazpacho gluten free?
Not always. Many traditional recipes blend in day-old wheat bread to thicken it, and croutons are a common garnish. Other cooks make it without bread. If you need to avoid gluten, ask "¿El gazpacho lleva pan?" and order it without croutons (sin picatostes).
How do you pronounce gazpacho?
In most of Spain it's gath-PAH-choh, with the z pronounced like the th in think: in IPA, [ɡaθˈpatʃo]. In Andalusia, where the dish comes from, and in Latin America, the z sounds like an s, so gahs-PAH-choh is just as correct. The stress is always on the middle syllable.
