From Spain with Love: Magnificent Gazpacho

paleo gazpacho recipe

Recipe: From Spain with Love: Magnificent Gazpacho

As some of you might know from my envy-inducing Instagram and Twitter updates, I have been eating my way through France and Spain. I’ve spent a few days in the north of Spain enjoying Rioja wine, Jamon Iberico and lots of cold, refreshing Gazpacho. I’ve always loved this Spanish vegetable soup and whenever I’m in this part of the world I overload my system with the goodness of sweet tomatoes, olive oil, garlic, cucumber and peppers. It’s hard not to – you can get it in every cafe, restaurant, supermarket and 7/11 in sight. And unlike many recipes suggest, Gazpacho soup is often made without bread which makes it a perfect Paleo dish.

There are many variations of gazpacho soup – other popular versions use red peppers (known as salmarejo) or almonds (known as ajoblanco). All of them make my mouth water but today I wanted to share a recipe for a more traditional, tomato-based gazpacho soup recipe that is a consolidation of many types I’ve tried on the road and at home, plus my own little twists.This soup has NO BREAD!


  • 8 ripe tomatoes, Roma or round but not Beefsteak
  • 1 small red onion, peeled and coarsely chopped
  • 1 medium cucumber, peeled and seeds scooped out
  • 1 small green pepper, core and seeds out, chopped
  • 1 small red pepper, core and seeds out, chopped
  • 3 large garlic cloves, peeled
  • 1 long red chilli, seeds out
  • 1 orange, a little zest + juice
  • 2 tbsp Apple Cider or Sherry vinegar
  • 3/4 cup olive oil
  • 1 cup tomato juice
  • 1 cup cold water
  • 1 tsp salt
  • 1/2 tsp pepper
  • Garnish with diced cucumbers, red pepper, red onion and more olive oil


  1. Bring a large saucepan of water to boil. Place tomatoes in boiling water for 20 seconds or until their skins crack. Remove and rinse under cold water. Peel the skin off, cut into quarters and remove the seeds.
  2. Peel the cucumber and cut in half going lengthways. Using a spoon, remove some of the more obvious seeds. Roughly cut all vegetables.
  3. Process tomatoes, peppers, cucumber, onion, chilli, garlic and orange zest with water and tomato juice in a food processor or a blender until fairly smooth consistency. Then add olive oil, vinegar, orange juice, salt and pepper and process quickly until well incorporated but not over-blended so it starts foaming. Depending on the consistency you prefer, you can add more water or tomato juice.
  4. Eat right away or refrigerate for an hour before serving in bowls or glasses.

Preparation time: 30 minutes

Number of servings: 4-6


  1. Bunty says

    I was served this soup Atari. Friends house and it was absolutely delicious. I asked my friend for the recipe and she sent me here. I would just like to know whether it can be made a day ahead. I know traditional gazpacho soup works well if made in advance so the flavours get a chance to deepen. But I note yous specifically say its best made on the day. Pls can you advise.

    Many thanks. It’s summer here in Australia and I can see me making this a lot these holidays.

    • imacri says

      Yes, absolutely. I just think it’s always so nice when it’s fresh but the flavour will continue to develop overnight, like with any soup. Store away!

    • imacri says

      Check out some of the brand of ready-made gazpacho in your supermarket, you would be surprised how many of them don’t have bread. I think because these days more and more people are gluten intolerant, bread free gazpacho is becoming more common. Since this is a paleo website, no bread in the soup :)

  2. Ana says

    I am Spanish, I eat gazpacho everyday in summer. Your gazpacho recipe could be delicious, I do not know, but it is not true gazpacho and I am sure it will not taste gazpacho.

  3. says

    Greetings. I am wondering if you would be interested in doing
    a link exchange? I notice your blog: http://eatdrinkpaleo. and my blog are based mostly around the same topic.
    I’d really like to switch links or perhaps guest author a write-up for you. Here is my personal email: Please be sure to contact me if you’re even slightly interested.
    Thank you so much.

    • imacri says

      Hi there, please refer to my FAQ on links exchange. As a general rule I don’t do link exchanges. I only link to websites and articles that I think relevant to or I am supporting at the time. If you send me a link to your site I can have a look at what it’s about and we can chat further. Thanks Irena

  4. Tina says

    I love your blog but I would love it even more if you could ad a printer-friendly version button to your recipe posts – I would love to print some of them out to cook but it’s impossible to print directly from the blog as the posts have too many pictures and links etc. Just a suggestion. Thanks!

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