Gazpacho Recipe

I created my Cold Spanish Soup using sun-ripened tomatoes and cucumber to make a zippy chilled bowl that hides a clever twist.

I never expected something so simple to stop me mid-summer the way this EASY GAZPACHO RECIPE does. I use ripe tomatoes and cucumber and nothing fancy, yet every spoonful hits like a small electric surprise.

People call it Tomato Gazpacho Soup or just a Cold Spanish Soup, but to me it’s the thing I reach for when the heat gets ridiculous and my appetite disappears. It looks messy in the blender, wakes up your mouth, and somehow tastes both pure and slightly naughty.

I cant fully explain why it works, sometimes small humble things do most of the magic, you just gotta taste it.

Ingredients

• Ripe tomatoes bring vitamins, fiber, natural sweetness and bright acidity; low cal, very hydrating.
• Cucumber adds crisp texture, lots of water, some fiber, mild freshness, very low calories.
• Sweet, crunchy peppers give vitamin C, antioxidants, subtle sweetness and fresh snap.
• Onion offers sharp bite, trace fiber, sulfur compounds for flavor and potential health benefits.
• Garlic packs pungent flavor, tiny protein, immune boosting compounds, just enough to wake it up.
• Good olive oil gives healthy fats, silky mouthfeel, richness and helps flavors stick together.
• Day old bread thickens texture, adds carbs and comfort, use sparingly for gluten concerns.

Ingredient Quantities

• 2 lb ripe tomatoes, cored and roughly chopped, about 6 medium
• 1 medium cucumber, peeled, seeded and cut into chunks
• 1 red bell pepper, seeded and chopped
• 1 small red onion, roughly chopped
• 2 garlic cloves, smashed
• 1 slice day old white bread, crusts removed and torn, optional for thickness
• 1/4 cup extra virgin olive oil, a good one if you got it
• 2 tbsp sherry vinegar or red wine vinegar
• 1/2 cup cold water, more as needed to thin
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional garnishes: chopped cucumber or bell pepper, extra olive oil drizzle, croutons

How to Make this

1. Core and roughly chop the tomatoes (about 6 medium); if you dont like skins, score bottoms, blanch 20-30 seconds, then plunge in ice water and peel before chopping.

2. Peel, seed and chunk the cucumber; remove seeds so the soup wont get too watery.

3. Seed and chop the red bell pepper, roughly chop the red onion and smash the garlic cloves (remove the green germ from the garlic if you want a milder bite).

4. If using the day old bread, tear it into pieces and soften it in 2 tablespoons cold water until it collapses, then add to the blender. This gives body without floury taste.

5. Put tomatoes, cucumber, pepper, onion, garlic and the soaked bread into a blender or food processor in batches if needed. Add 1/4 cup extra virgin olive oil, 2 tablespoons sherry or red wine vinegar, 1/2 cup cold water, 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

6. Blend until your desired texture, smooth or slightly chunky, scraping down the sides once or twice; if it seems too thick add more cold water a tablespoon at a time. For an ultra-smooth finish, press through a fine sieve into a bowl.

7. Taste and adjust seasoning: more salt brightens flavors, more vinegar adds zip, more olive oil smooths it out. Dont be shy to tweak it until it sings.

8. Chill the gazpacho at least 1 hour (longer is better, flavors meld), then give it a quick stir before serving.

9. Serve very cold with optional garnishes: chopped cucumber or bell pepper, a drizzle of extra virgin olive oil, or croutons.

10. Store leftovers covered in the fridge for 2 to 3 days, stir before serving since it will settle.

Equipment Needed

1. Blender or food processor, for pureeing the tomatoes, cucumber and bread into gazpacho
2. Sharp chef’s knife, for coring and chopping veggies (save time with a bench scraper if you got one)
3. Sturdy cutting board, big enough to hold everything without crowding
4. Fine mesh sieve and a rubber spatula, if you want an ultra smooth soup — press through the sieve into a bowl
5. Large pot and slotted spoon or tongs, for quick blanching of tomato skins if you dont want them
6. Large bowl with ice water, to shock blanched tomatoes so the skins peel easy
7. Measuring cups and spoons, for the oil, vinegar, water and salt
8. Serving bowls and a ladle or large spoon, plus little bowls for any garnishes or croutons

FAQ

Gazpacho Recipe Substitutions and Variations

• Tomatoes: use one 28 oz can whole peeled tomatoes, drained, or about 3 cups halved cherry tomatoes. Canned are great when fresh tomatoes arent sweet, but you may need to add a splash more vinegar to brighten.
• Cucumber: swap for 1 small zucchini, peeled and chopped (or peeled green apple for a brighter twist). Zucchini keeps the wateriness without the seed-sliminess, apple gives a crisp tang.
• Day old bread: replace with 1/4 cup blanched almonds soaked 20–30 minutes and drained, or 1/4 cup cooked white rice for body. Almonds give creaminess, rice gives neutral thickness.
• Sherry vinegar: use 2 tablespoons red wine vinegar, or 1 1/2 tablespoons lemon juice plus a pinch of sugar to mimic the sweet-tang of sherry vinegar. Taste and adjust.

Pro Tips

– Salt and chill early. Salt helps the tomatoes give up flavor as they sit, so season before refrigerating and taste again after at least an hour, you may need more since cold mutes seasoning.

– Control body with the bread and water, not brute force. Tear and really squeeze the soaked bread if you want a lighter mouthfeel, or skip it for a brighter, cleaner soup. Add water a tablespoon at a time so you dont water it down.

– Keep everything cold and handle gently. Use chilled ingredients and avoid overblending or heating the mix with a hot blender motor, that keeps the fresh brightness. If you want extra-smooth, push it through a fine sieve, but if you like rustic, stop when you still see little bits.

– Save some crunchy bits and add fat at the end. Reserve a few diced cucumber or pepper pieces for garnish so they stay crisp, and drizzle the best olive oil right before serving to boost richness without crushing the fresh flavors.