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Gazpacho

Classic Spanish cold soup made with raw blended vegetables, perfect for hot summer days and served refreshingly chilled.

20 minEasyServes 6125 cal/serving

SpanishSoupNo-CookVeganVegetarianMediterraneanLow CarbNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 2 lbs ripe tomatoes, cored and chopped
  • 1 English cucumber, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, peeled
  • 1/2 sweet onion, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 slices day-old white bread (crust removed), torn into pieces
  • 1 cup cold water
  • 1/2 cucumber (for garnish), finely diced
  • 1/2 bell pepper (for garnish), finely diced
  • 1/4 cup red onion (for garnish), finely diced
  • 1/2 cup homemade croutons (optional)
  • 2 tbsp fresh herbs (basil or parsley), chopped

Instructions

  1. 1

    In a blender or food processor, combine about half of the 2 lbs cored and chopped ripe tomatoes, 1 peeled and chopped English cucumber, 1 seeded and chopped green bell pepper, 2 peeled garlic cloves, 1/2 chopped sweet onion, and the 2 slices torn into pieces day-old white bread (crust removed). Blend until smooth.

  2. 2

    Gradually add the remaining vegetables and continue to blend until the mixture is very smooth.

  3. 3

    With the blender running, gradually add the 1/4 cup extra virgin olive oil in a thin stream to create an emulsion.

  4. 4

    Add the 2 tbsp sherry vinegar (or red wine vinegar), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Blend again to combine.

  5. 5

    If the gazpacho is too thick, add 1 cup cold water a little at a time until you reach the desired consistency. It should be smooth and somewhat thick, but pourable.

  6. 6

    Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar if necessary.

  7. 7

    Pour the gazpacho into a large bowl or container. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the soup to chill thoroughly.

  8. 8

    Before serving, stir the gazpacho and taste again. Adjust seasonings if needed.

  9. 9

    To serve, ladle the cold soup into chilled bowls or glasses.

  10. 10

    Garnish with 1/2 finely diced cucumber (for garnish), 1/2 finely diced bell pepper (for garnish), 1/4 cup finely diced red onion (for garnish), 1/2 cup homemade croutons (optional) if using, and a sprinkle of 2 tbsp chopped fresh herbs (basil or parsley).

  11. 11

    Drizzle with a little extra virgin olive oil just before serving for an authentic touch.

Questions

Can I make Gazpacho gluten-free?

Yes. The gluten in this entry is 2 slices day-old white bread (crust removed), torn into pieces, 1/2 cup homemade croutons (optional). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Gazpacho keep?

It is served cold: refrigerate it up to three days and stir before serving. Do not freeze it; the texture coarsens.

Can I halve or double Gazpacho?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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