Classic Gazpacho

Name: Classic Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 lb ripe tomatoes, cored and chopped (the redder and softer, the better); 1 medium medium cucumber, peeled and chopped; 1 medium medium red bell pepper, seeded and chopped; 1 small small red onion, chopped (sweet onion works too); 2 clove garlic cloves, minced; 2 slice day-old bread slices, crusts removed (country-style or sourdough preferred); 3 tbsp extra-virgin olive oil, the good stuff; 2 tbsp sherry vinegar (or red wine vinegar if needed); 1 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cup cold water

Traditional Andalusian Gazpacho with Garden Vegetables

This cold soup captures Andalusian summers in a bowl — peak tomatoes and crisp vegetables get transformed into liquid velvet with just bread, good olive oil, and time. It's the kind of dish that makes you understand why simplicity wins every time.

SpanishMediterraneanLunchDinnerAppetizerSoupVegetarianVeganDairy FreeHealthyNo CookSummer

Prep20 min

Cook—

Total20 min

Servings4

Difficultyeasy

Nutrition

fat12g

carbs18g

protein4g

calories185

Ingredients

2 lbripe tomatoes, cored and chopped (the redder and softer, the better)
1 mediummedium cucumber, peeled and chopped
1 mediummedium red bell pepper, seeded and chopped
1 smallsmall red onion, chopped (sweet onion works too)
2 clovegarlic cloves, minced
2 sliceday-old bread slices, crusts removed (country-style or sourdough preferred)
3 tbspextra-virgin olive oil, the good stuff
2 tbspsherry vinegar (or red wine vinegar if needed)
1 tspsalt
¼ tspfreshly ground black pepper
½ cupcold water

Instructions

Drop the bread into a bowl with the cold water and let it soak for 5 minutes until completely saturated. Then squeeze it firmly in your hands to remove most of the liquid — you want it damp but not dripping. This soaked bread is what gives gazpacho its signature body.
⏱ 5 min
Pile the chopped tomatoes, cucumber, bell pepper, onion, and minced garlic into your food processor. Don't worry about making the pieces uniform — they're all getting blended anyway.
Add the squeezed bread to the vegetables, then pour in the olive oil, vinegar, salt, and pepper. The bread should break apart as you add it, which is exactly what you want.
Pulse a few times to break everything down, then let the processor run continuously for about 2 minutes until the mixture is completely smooth. Stop once to scrape down the sides if needed.
⏱ 2 min
With the processor running, slowly drizzle in the cold water until you reach your preferred consistency. Some like it thick enough to coat a spoon, others prefer it more pourable — your call.
For restaurant-smooth gazpacho, push the mixture through a fine-mesh sieve, pressing the solids with the back of a spoon. Skip this step if you like a bit of texture — both ways are traditional.
Cover and refrigerate for at least 2 hours, though overnight is even better. Cold soup needs proper chilling time to let the flavors meld and the temperature drop all the way through.
⏱ 2 hrs
Before serving, taste and adjust with more salt, pepper, or a splash of vinegar. Cold foods need more seasoning than hot ones, so don't be shy — the flavors should be bright and balanced.