From the rheologic point of view, the freezing, freeze‐drying, and pasteurization of a type of gazpacho (mixture of 86.0% tomato, 9.4% olive oil, 2.2% vinegar, 1.6% salt, and 0.8% garlic) are evaluated. Using a rotary viscometer, experimental data of shear stress versus shear rate and shear stress versus time were obtained. The values of the yield stress and the consistency index of the products are in the order: fresh, pasteurized, frozen, and freeze‐dried. The values of the yield stress vary between68.9×10−2and14.3×10−2 Paand those of the consistency index between15.0×10−2and6.0×10−2.The values of the flow behavior index vary between 0.53 for the fresh product and 0.67 for the freeze‐dried product in the outward run; in the return run, they vary between 0.54 for the fresh and pasteurized products and 0.66 for the freeze‐dried product. The values of the time‐dependent parameters of the two proposed equations indicate that the product which deviates most from the fresh product is the frozen product and the least deviant is the pasteurized product. The deviations of the values of these parameters, with respect to the fresh product, vary between −54 and −76% and between 16 and −30% for the two proposed models, respectively.