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–+ servings

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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Prep Time 15 minutes
Chill Time: 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Appetizer
Cuisine: Spanish
Calories: 150
Ingredients Method Nutrition Notes

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

Method
 

Purée
  1. 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
  1. Taste the gazpacho and adjust the seasoning as needed. Add extra salt, black pepper, or cumin to enhance the flavor to your liking.
Chill
  1. 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
  1. 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!

Nutrition

Calories: 150kcal

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.

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