If you’re wondering what to serve with your gazpacho, you’ve come to the right place.
In this article, I list 45 of the most popular side dishes for gazpacho.
In a rush? Here’s the short answer.
The best dishes to serve with gazpacho are spinach quesadillas, Spanish garlic shrimp, fried calamari, pernil, and Spanish paella. You can also go with Spanish omelette, empanadas, blistered padron peppers, Irish soda bread, and chicken tinga tacos. For toppings, try tortilla chips or grilled avocado.
Ready? Let’s jump right in.
Toppings
Toppings are an easy way to beef up your gazpacho without making it too filling (got to leave room for the main course!).
Homemade tortilla chips are my top pick, but if you’re in a rush, something simple like a few slices of fresh avocado will do the trick.
Oven-baked tortilla chips
Tortilla chips are easy to make, so I never bother picking up a bag during our grocery runs.
You need three basic ingredients, and the oven does all the cooking for you!
You can always experiment with the seasoning, but I keep it plain when I’m serving the chips with a light soup like gazpacho.
Why we love this recipe: the chips can last for two weeks when you store them properly.
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Oven-baked tortilla chips
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Spicy roasted chickpeas
Sweet Pea and Saffron reveals the ultimate secret to getting truly crunchy roasted chickpeas – roasting them before seasoning them.
It may seem simple, but this eliminates the chewy middles and ensures the chickpeas stay crispy for almost a week!!
I like making them spicy with cayenne pepper to add some heat to my gazpacho. YUM.
Why we love this recipe: a serving only has 88 calories.
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Spicy roasted chickpeas
Ditch the heat
Garlic, herb, and parmesan roasted chickpeas
Back to basics
Garlic croutons
Grilled avocado
You’re missing out big time if you’ve never tried grilling your avocados.
The high heat gives them a nice char, makes them extra creamy, and infuses them with a delectable smoky flavor that goes so well with a refreshing gazpacho.
Just remember to get avocados that aren’t too soft for best results.
Why we love this recipe: it’s impossible to mess up.
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Grilled avocado
Skip the grill
Baked avocado fries
Make a salad
Avocado cucumber salad
Bread
Gazpacho isn’t your usual hot, creamy soup, but you still can’t go wrong with pairing it with bread.
I like Irish soda bread because it’s quick to make and doesn’t involve yeast. But if you’re feeling adventurous, why not go with focaccia for an Italian twist?
Psst… I have a great article on ways to store and reheat focaccia.
Jalapeno popper pull-apart bread
Say goodbye to plain old bread with this super easy recipe. It starts with you slicing your loaf lengthwise and then crosswise.
This creates a grid-like pattern with pockets to stuff the cheese and peppers into.
With heat the jalapenos will become tender, and the cheese will melt, leaving you with gooey, cheesy slices perfect for dipping.
Why we love this recipe: it’s great for game-day party spreads.
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Jalapeno popper pull-apart bread
Add a sweet-savory bite
Maple bacon pull-apart bread
Make it basic
Cheesy garlic bread
Irish soda bread
Irish soda bread is an excellent starting point if you’re just dipping your toes into baking.
It calls for baking soda (hence the name!) instead of yeast to make the bread rise, so you don’t need proofing time.
But you’ll still get a brown crust and soft, chewy interiors perfect for mopping up the last few mouthfuls of gazpacho.
Why we love this recipe: this will flood your kitchen with an amazing aroma.
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Irish soda bread
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Buttermilk drop biscuits
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No-knead artisan bread
Spinach quesadillas
Want to give your basic quesadillas a nourishing boost? Simply stuff them with a handful of baby spinach leaves!
They’re chock-full of nutrients like Vitamins A, K, C, potassium, and more – talk about a nutrition powerhouse, right?
Serve these crispy, healthy quesadillas with your gazpacho for a light, but satisfying mid-afternoon treat.
Why we love this recipe: these quesadillas are kid-friendly.
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Spinach quesadillas
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Disney grilled cheese sandwich
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Mushroom and goat cheese veggie panini
Tapas
You can serve gazpacho as an appetizer or alongside other tapas (snacks or appetizers) to make a complete meal.
One of my favorites tapas is a platter of crispy fried calamari, but you have loads of options – try a meat and cheese board, croquettes, marinated olives, and more.
Spanish garlic shrimp
Also known as gambas al ajilo, this is one of the most popular tapas out there.
It’s simple, but the combination of garlic, sherry, lemon juice, and spices gives the juicy shrimp a bright and spicy kick that’ll wake up your taste buds.
And the best part? You only need 10 minutes to make this.
Why we love this recipe: it feeds a small group.
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Spanish garlic shrimp
Make it crispy
Tortillita de camarones
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Shrimp tempura
Blistered padron peppers
Blistered padron peppers develop a nice char and smokiness on top of their naturally sweet, nutty flavor.
But watch out. There are always a couple of peppers that pack a lot more heat than the rest, making this a fun dish to share with your friends.
You can dip these blistered peppers in your gazpacho or follow Kitchen Confidante’s lead and whip up a tangy buttermilk aioli to go with them.
Why we love this recipe: they’re a guaranteed crowd-pleaser.
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Blistered padron peppers
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Cheesy padron peppers
Fire up the grill
Grilled padron peppers and chorizo skewers
Spanish empanadas
Whip up a batch of these Spanish empanadas to impress your guests!
They’re stuffed with a simple but tasty tuna filling that everyone will love.
The Tortilla Channel recommends making your own empanadilla dough, but I made them with my go-to frozen pie crust and it worked like a charm.
Psst… add a dash of cayenne to make these spicy!
Why we love this recipe: you can make a big batch and freeze the rest for later.
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Spanish empanadas
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Black bean and potato empanadas
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Spanish omelet
Another easy tapas dish I love making is a Spanish omelet.
It starts off just like your regular omelet, but what sets it apart is it’s filled to the brim with potatoes, making it more satisfying.
This recipe also adds onions to the mix for a bit of sweetness, but you can always leave them out if you want to keep your omelet authentic.
Why we love this recipe: it requires basic pantry staples.
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Traditional Spanish omelette
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Patatas bravas
Another Spanish classic
Papas a lo pobre
Fried calamari
Don’t be intimidated by making fried calamari from scratch! The trick is to soak the calamari rings in milk and salt for about 30 minutes.
This will tenderize the rings, offset the fishy smell, and ensure the dredging stick better to create a golden, crispy crust.
Psst… you can also go with a buttermilk and lemon combo.
Why we love this recipe: it has a 4.8 rating from 119 votes.
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Fried calamari
Make it different
Catalan-style stuffed squid
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Grilled calamari
Main dish
Planning to serve your gazpacho as a starter?
Follow it up with seafood paella for the ultimate Spanish feast. And if you’re not in the mood for something starchy, go with a juicy steak or baked chicken.
Garlic butter roasted salmon with potatoes and asparagus
One-pan dishes like this salmon, potatoes, and asparagus combo are a life-saver for those busy weeknights.
But you can’t just toss everything in the pan and call it a day.
The spuds go in first because they take the longest to cook, then the salmon and asparagus are added at the 15-minute mark. Easy peasy!
Why we love this recipe: it’s great for meal preps.
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Garlic butter roasted salmon with potatoes and asparagus
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Fish and chips
Spanish paella
My favorite part about paella is that crispy crust – called socarrat – at the bottom.
I used to think you need a paella pan to achieve this, but according to Tastes Better From Scratch, it’s all about technique!
You should never stir the rice while it’s cooking. Not only will this facilitate the formation of socarrat, but it ensures the rice won’t turn mushy.
Why we love this recipe: it has a 4.92 rating from 560 votes.
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Spanish paella
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Chicken and chorizo paella
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Cauliflower rice paella
Pernil
Looking for a show-stopping dish for your dinner party? Look no further than this Puerto Rican pork roast.
It needs a long and slow roast in the oven, but the wait will be worth it once you taste the oh-so-tender and flavorful meat and crunchy crackling.
Whether you serve your gazpacho as a starter or a side dish with pernil, you’re guaranteed a deliciously satisfying meal.
Why we love this recipe: everyone will be lining up for second helpings.
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Pernil
Go Italian
Homemade porchetta
Skip the oven
Spanish pork chops
Chicken tinga tacos
These tacos are a mainstay in my weekly meal plans.
The combination of spicy chicken, creamy avocado, and charred tortillas is simply irresistible.
What I like to do whenever I’m serving these is to lay out the toppings and the chicken tinga in separate bowls so everyone can customize their own tacos.
Less work for you and more fun for the family!
Why we love this recipe: it’s highly detailed and has video instructions to guide you.
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Chicken tinga tacos
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Carne asada tacos
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The best side dishes to serve with gazpacho
45 BEST Sides To Serve With Gazpacho
Ingredients
- 1 portion spicy roasted chickpeas
- 1 portion spinach quesadillas
- 1 portion Spanish garlic shrimp
- 1 portion grilled avocado
- 1 portion blistered padron peppers
- 1 portion empanadas
Instructions
- Prepare your gazpacho according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: oven-baked tortilla chips, spicy roasted chickpeas, grilled avocado, jalapeno popper pull-apart bread, irish soda bread, spinach quesadillas, spanish garlic shrimp, blistered padron peppers, spanish empanadas, spanish omelet, fried calamari, garlic butter roasted salmon with potatoes and asparagus, spanish paella, pernil, and chicken tinga tacos.
- Serve immediately and enjoy!
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