Gazpacho

Allergens at a glance

• OftenGlutenStale wheat bread is blended in to thicken it; croutons on top.
• OftenSulphitesSherry vinegar or wine vinegar.
• SometimesEggsChopped hard-boiled egg as a garnish.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Vegan as blended in most kitchens; garnishes can add egg or ham.
• Not reliably gluten-free: ask whether bread went into the soup itself.
• Salmorejo, its thicker cousin, is usually topped with egg and jamón (pork).

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is gazpacho?

Gazpacho is a cold soup from Andalusia in southern Spain, made by blending raw ripe tomatoes with cucumber, green pepper, garlic, olive oil, vinegar and salt. It's served chilled, often in a glass, as a summer starter or a drink. Nothing is cooked.

What's in it

• Vegetables: ripe tomato, cucumber, green pepper, garlic, sometimes onion.
• Bread: a handful of stale white bread soaked and blended in, in many recipes, to thicken and smooth it.
• Olive oil: extra virgin, blended in to emulsify.
• Vinegar: usually sherry vinegar (vinagre de Jerez).
• Garnish (guarnición): small dishes of diced cucumber, pepper, onion, croutons and sometimes hard-boiled egg or ham.

Allergens and diets

Gluten is the main question. Many gazpachos, especially homemade and traditional ones, include bread blended into the soup, and croutons are a common topping. Plenty of restaurants and most cartons leave the bread out, but you can't tell by looking, so ask whether there's bread in the soup (¿lleva pan?).

Sherry and wine vinegars naturally contain sulphites, so expect them. Garnishes can add chopped egg or diced jamón (cured ham), and croutons may be fried.

Without garnishes, a standard gazpacho has no dairy, egg or meat, which makes it one of the easier dishes for vegans in Spain. It contains raw garlic and onion, which matters for anyone avoiding them.

On the menu

You'll see gazpacho or gazpacho andaluz among the entrantes (starters), especially in summer. Watch for three similar names:

• Salmorejo (from Córdoba) is thicker, with much more bread, and usually comes topped with chopped egg and jamón.
• Ajoblanco is a white cold soup of almonds, bread, garlic and oil, so it contains tree nuts.
• Gazpacho manchego is not a soup at all: it's a hot stew of game meat with flatbread from La Mancha.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.