Gazpacho & Wine
Spanish Cold Tomato & Vegetable Soup
Andalusian Gazpacho is the ultimate summer soup: raw blended tomatoes, cucumber, red pepper, onion, garlic, olive oil, and sherry vinegar, served ice cold. Its bright acidity, raw vegetable freshness, and Spanish origin point directly toward the wines of southern Spain.
Best Wine Pairings
Chilled dry Manzanilla is the most traditional Spanish pairing — its saline, chamomile character and acidity mirror the gazpacho's brightness perfectly.
Crisp, low-alcohol, slightly sparkling — its freshness and citrus notes echo the raw vegetables.
Dry Spanish sparkling wine — the acidity and bubbles refresh the palate between cold, tangy spoonfuls.
Spanish rosé with enough fruit and freshness to match the tomato while staying refreshing on a hot day.
Frequently Asked Questions
What wine goes with gazpacho?
Chilled Manzanilla Sherry is the most authentic Spanish pairing — both come from Andalusia and share a saline, fresh character. Cava Brut Nature or Vinho Verde are accessible alternatives.
Is Sherry really served with gazpacho in Spain?
Yes — in Andalusia, chilled Manzanilla or Fino Sherry with gazpacho is a traditional warm-weather meal starter. Both the sherry and the soup are served very cold.
What other cold wines pair with cold soup?
Any very fresh, crisp white served well-chilled: Vinho Verde, Cava, Albariño, Picpoul de Pinet, or even a dry Sauvignon Blanc. The key is high acidity and crisp freshness.