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A glass of gazpacho topped with diced cucumber and onion sits surrounded by bread, garlic cloves, and whole tomatoes on a light surface. This classic gazpacho presentation highlights fresh, vibrant ingredients.

Gazpacho

Gazpacho is the cold soup I crave on hot summer days when I want something light, refreshing, and packed with bright vegetable flavor. Fresh tomatoes, cucumber, peppers, garlic, and tangy vinegar blend into a silky, smooth texture that's satisfying without feeling heavy. I make it for summer parties, BBQs, picnics, and potlucks because it's make-ahead friendly, works as an impressive appetizer or light lunch, and the flavors actually get better overnight as everything melds together. Store it in the fridge for 3 to 4 days or freeze it for up to 3 months.
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Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: Spanish
Keyword: Gazpacho
Servings: 6
Calories: 110kcal

Equipment

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 2 pound ripe red tomatoes
  • 1 clove garlic optional
  • 1 slice white bread
  • ½ cup green pepper chopped
  • ½ cup cucumber chopped
  • 2 tablespoons tomato paste
  • Salt and pepper to taste

For garnish:

  • Diced onion
  • Tomato
  • Green pepper
  • Cucumber
US Customary - Metric

Instructions

  • Add all ingredients to a blender and blend until smooth.
    3 tablespoons extra virgin olive oil, 1 tablespoon sherry vinegar, 2 pound ripe red tomatoes, 1 clove garlic, 1 slice white bread, ½ cup green pepper, ½ cup cucumber, 2 tablespoons tomato paste, Salt and pepper
  • Strain through a fine sieve to remove skins and seeds. Adjust seasoning if needed.
  • Chill in the refrigerator for at least 2 hours.
  • Serve in cold glasses and top with the diced vegetables.
    Diced onion, Tomato, Green pepper, Cucumber

Video

Notes

  • Use the ripest tomatoes: Peak-season summer tomatoes make the biggest difference in flavor since they're naturally sweet and juicy, which balances the vinegar's acidity.
  • Adjust the bread: If your gazpacho is too thin, thin it with a few tablespoons of cold water; if it's too thick, add another half slice and blend once more.
  • Strain patiently: Take your time pressing the mixture through the sieve to remove as much liquid as possible while leaving behind all the skins and fibrous bits.
  • Chill the serving glasses: Pop your soup bowls or glasses in the freezer for 15 minutes before serving so the gazpacho stays ice cold from first sip to last.
  • Customize the garnish: You can also top the soup with croutons, hard-boiled egg, or a dollop of sour cream, depending on what you have on hand.
  • Batch and portion: Freeze gazpacho in ice cube trays first, then transfer the cubes to freezer bags so you can thaw just what you need without compromising the whole batch.

Nutrition

Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 71mg | Potassium: 457mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1395IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 1mg
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