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Gazpacho Recipe

This refreshing gazpacho is a perfect way to enjoy summer’s best produce, blending ripe tomatoes, crisp cucumber, and vibrant bell peppers into a chilled, flavorful soup. Light yet satisfying, it's a fuss-free dish that’s perfect for warm days and effortless entertaining.
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Course: Appetizer
Cuisine: Spanish
Keyword: Gazpacho Recipe
Prep Time: 15 minutes
Chill Time:: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 150kcal

Ingredients

  • 2 pounds ripe Roma tomatoes halved and cored
  • 1 medium green bell pepper cored and deseeded
  • 1 small cucumber ½ lb, peeled and seeds removed
  • ½ small red onion peeled and roughly chopped
  • 2 small garlic cloves or 1 large, peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 thick slice of white bread crust removed and soaked
  • Optional garnishes: Homemade croutons chopped fresh herbs, a drizzle of olive oil, or finely chopped leftover gazpacho ingredients

Instructions

Purée

  • Place the tomatoes, bell pepper, cucumber, red onion, and garlic in a blender or food processor. Add the soaked bread, olive oil, sherry vinegar, sea salt, black pepper, and cumin. Blend for about 1 minute or until the soup achieves a smooth and creamy consistency. Adjust the texture based on personal preference by blending longer for a silkier soup or pulsing for a chunkier finish.

Season

  • Taste the gazpacho and adjust the seasoning as needed. Add extra salt, black pepper, or cumin to enhance the flavor to your liking.

Chill

  • Transfer the blended mixture to an airtight container and refrigerate for at least 3 to 4 hours, allowing the flavors to deepen and meld together.

Serve

  • Once thoroughly chilled, pour the gazpacho into bowls or glasses. Garnish with homemade croutons, fresh herbs, a light drizzle of olive oil, or a sprinkle of finely chopped gazpacho ingredients for added texture. Serve cold and enjoy!

Notes

  • Tomatoes: Remove the seeds and tough white cores for a smoother texture. Simply scoop them out before blending.
  • Cucumber: Half of an English cucumber works well and doesn’t need to be seeded.
  • Bread: A baguette is a great choice. To soak it, briefly run it under water, squeeze out the excess moisture, and add it to the blender or food processor.
  • Storage Instructions: Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for longer storage.

Nutrition

Calories: 150kcal