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4.87 from 184 votes

Authentic Gazpacho

My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Prep Time15 minutes
Total Time15 minutes
Course: Soup
Cuisine: Spanish
Keyword: 30 minute, make ahead, vegetarian
Servings: 4 -6 servings
Author: Ali

Equipment

Ingredients

  • 2 pounds ripe Roma tomatoes halved and cored*
  • 1 small (1/2 lb) cucumber peeled and seeded*
  • 1 medium green bell pepper cored
  • 1/2 small red onion peeled
  • 2 small garlic cloves (or 1 large clove) peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1 thick slice of white bread soaked, crusts removed*
  • optional garnishes: homemade croutons chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Instructions

  • Purée. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.
  • Season. Taste and season with extra salt, pepper and/or cumin if needed.
  • Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve. Serve cold, topped with your desired garnishes.

Notes

Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
Cucumber: Or you can just add in half of an English cucumber, which does not need to be seeded.
Bread: We typically just use a baguette.  To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water.  Then ring our the extra water and add the bread to the blender or food processor.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.