I’m excited to share my Classic Gazpacho Recipe, a vibrant red-orange summer soup rooted in Spanish tradition with a small twist that I couldn’t keep to myself.

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I can never resist a bowl of summer coolness, and when I blitz very ripe tomatoes with a red bell pepper it feels like a little bright rebellion. This Classic Gazpacho Recipe is bold and a tiny bit rude in the best way, it wakes you up without shouting.

I write about food a lot but this Spanish Soup still catches me off guard, the color alone makes me pause. It’s fast to pull together, surprising simple, and somehow both light and serious.

Honestly, you might find yourself eating it for breakfast, or keeping a secret stash in the fridge.

Ingredients

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Tomatoes: juicy, vitamin C and lycopene rich, they add sweetness and bright acidity.
Cucumber: cooling mostly water, adds crisp texture and light freshness, low calories.
Red bell pepper: sweet, vitamin A and fiber, boosts color and natural sweetness.
Red onion: sharp bite, antioxidants and modest fiber, gives savory depth and zing.
Garlic: pungent, tiny protein, immune friendly compounds, adds punch and savory heat.
Extra virgin olive oil: healthy fat, gives silkiness and richness, its heart friendly.
Day old bread: soaks up juices, adds body and carbs, makes soup more filling.
Sherry or red wine vinegar: tangy acidity, balances sweetness, tiny calories, brightens flavors.

Ingredient Quantities

2 1/2 lb (about 1.2 kg) very ripe tomatoes, coarsely chopped

1 medium cucumber, peeled and roughly chopped

1 red bell pepper, seeded and chopped

1 small red onion, roughly chopped

2 garlic cloves, peeled

2 slices day old white bread, crusts removed, torn (about 60 g)

3 tbsp sherry vinegar or red wine vinegar

1/2 cup extra virgin olive oil (about 120 ml)

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/2 cup cold water or tomato juice

Optional garnishes: diced cucumber, diced red pepper, chopped hard boiled egg, croutons, extra olive oil for drizzling

How to Make this

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1. Prep the veg: core and coarsely chop the tomatoes, peel and roughly chop the cucumber, seed and chop the red pepper, roughly chop the red onion and peel the garlic. Tear the 2 slices day old white bread into pieces.

2. Soak the bread in the 3 tbsp sherry vinegar (or red wine vinegar) in a small bowl until it is soft, about 5 minutes, then squeeze lightly to remove excess vinegar. This gives the soup body and a nice tang.

3. In a blender or food processor add tomatoes, cucumber, red pepper, red onion, garlic, the soaked bread and any little vinegar left, 1/2 cup cold water or tomato juice, 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

4. Blend in batches until smooth. With the blender running slowly stream in the 1/2 cup extra virgin olive oil so it emulsifies and the soup becomes silky. If you dont have room in one batch, do two and combine, then give a quick pulse.

5. Taste and adjust: add a touch more salt, pepper, or a splash more vinegar if it needs brightness. If too thick add more cold water or tomato juice a little at a time until you like the consistency.

6. For a velvety finish press the soup through a fine mesh sieve into a bowl using a spatula. You can skip this if you like it rustic and chunky.

7. Chill the gazpacho for at least 2 hours or overnight so the flavors marry. Gazpacho is always better cold.

8. Serve cold with optional garnishes: diced cucumber, diced red pepper, chopped hard boiled egg, croutons and a drizzle of extra olive oil. Give it a quick stir before ladling, and always taste once more for seasoning.

9. Storage tip: keep in an airtight container in the fridge for up to 3 days. If it thickens, stir in a little cold water or tomato juice before serving.

Equipment Needed

1. Blender or food processor, to purée the tomatoes and veg until silky
2. Large cutting board, for chopping everything (keeps counter clean)
3. Sharp chef’s knife, you want it sharp so you dont mash the veg
4. Small bowl, to soak the torn bread in the vinegar
5. Measuring spoons and a 1/2 cup measuring cup, for vinegar, oil and water
6. Fine mesh sieve and a rubber spatula, for that velvety finish when you press the soup
7. Large mixing bowl, to combine batches and chill the gazpacho in the fridge
8. Ladle or large serving spoon plus airtight container, for serving and storing leftovers

FAQ

Q: How far ahead can I make gazpacho?

A: You can make it a day or two ahead, it actually tastes better after a few hours in the fridge. Store covered up to 3 to 4 days. After that the fresh tomato flavor fades and texture changes.

Q: Do I need to peel or seed the tomatoes and cucumber?

A: No, you don't have to. If you want a super silky soup peel and seed them or blanch the tomatoes and slip the skins off. If you leave skins in, blend well and then strain if you want it smoother.

Q: Can I swap the bread or skip it for gluten free?

A: The day old white bread gives body and a creamy mouthfeel. For gluten free skip it and use a little extra tomato or 1/4 cup almond milk or soaked ground almonds to add thickness. You can also use gluten free bread toasted and torn.

Q: My gazpacho is too acidic or too bitter, what do I do?

A: Taste first, then add a little more olive oil or a pinch of sugar to round acidity. A tiny bit more bread or a splash more water/tomato juice can mellow it too. Adjust salt last.

Q: Blender, food processor or immersion blender which is best?

A: All work. A high speed blender makes the smoothest result, food processor gives a bit more texture. Immersion blender is fine for a chunkier gazpacho. If you want totally silky, blend then push through a fine sieve.

Q: Best way to serve and garnish?

A: Serve very cold in chilled bowls or glasses. Garnish with diced cucumber and pepper, chopped hard boiled egg, croutons and a drizzle of extra virgin olive oil. A squeeze more sherry vinegar right before serving wakes it up.

Classic Gazpacho Recipe Substitutions and Variations

Tomatoes → Canned whole peeled tomatoes (one 28 oz can, drained and chopped). They give good body when fresh ripe tomatoes arent available; if they taste a bit flat add 1/2 tsp sugar and a splash more olive oil.
Day-old white bread → Stale whole wheat or sourdough, or 6–8 plain saltine crackers to keep it gluten-free. Use roughly the same volume, blitz to thicken and add extra water or juice if it gets too stiff.
Sherry or red wine vinegar → Apple cider vinegar or fresh lemon juice for bright acidity. Start with the same amount, then taste, you might want a little less lemon cause its sharper.
Extra virgin olive oil → Avocado oil or light olive oil for a milder profile; for a nutty note try walnut oil but use sparingly since it can overpower the soup.

Pro Tips

– Blanch the tomatoes quick before you blend them, it makes the skins peel off easy and gives a way smoother soup. Score the bottoms, dunk in boiling water 20 to 30 seconds then into ice water, the skins will slip right off.

– When you soak the bread in vinegar, dont squeeze it dry like crazy, leave a little tang in the crumbs. If the soup tastes too sharp the next day, a pinch of sugar or a splash more olive oil will calm it down without killing the flavor.

– Keep everything cold and take your time with the oil, drizzle it in slowly while the blender runs so it emulsifies and gets glossy. If your blender starts to warm up give it a rest or blend in short bursts, heat kills that fresh tomato taste.

– Chill it overnight if you can then taste again before serving, flavors mellow and change. If it thickens in the fridge just stir in cold water or tomato juice a bit at a time, and always re-season right before you ladle it out.

Classic Gazpacho Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Classic Gazpacho Recipe, a vibrant red-orange summer soup rooted in Spanish tradition with a small twist that I couldn’t keep to myself.

Servings

servings

Calories

242.6

kcal

Equipment: 1. Blender or food processor, to purée the tomatoes and veg until silky
2. Large cutting board, for chopping everything (keeps counter clean)
3. Sharp chef’s knife, you want it sharp so you dont mash the veg
4. Small bowl, to soak the torn bread in the vinegar
5. Measuring spoons and a 1/2 cup measuring cup, for vinegar, oil and water
6. Fine mesh sieve and a rubber spatula, for that velvety finish when you press the soup
7. Large mixing bowl, to combine batches and chill the gazpacho in the fridge
8. Ladle or large serving spoon plus airtight container, for serving and storing leftovers

Ingredients

2 1/2 lb (about 1.2 kg) very ripe tomatoes, coarsely chopped
1 medium cucumber, peeled and roughly chopped
1 red bell pepper, seeded and chopped
1 small red onion, roughly chopped
2 garlic cloves, peeled
2 slices day old white bread, crusts removed, torn (about 60 g)
3 tbsp sherry vinegar or red wine vinegar
1/2 cup extra virgin olive oil (about 120 ml)
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/2 cup cold water or tomato juice
Optional garnishes: diced cucumber, diced red pepper, chopped hard boiled egg, croutons, extra olive oil for drizzling

Directions

Prep the veg: core and coarsely chop the tomatoes, peel and roughly chop the cucumber, seed and chop the red pepper, roughly chop the red onion and peel the garlic. Tear the 2 slices day old white bread into pieces.
Soak the bread in the 3 tbsp sherry vinegar (or red wine vinegar) in a small bowl until it is soft, about 5 minutes, then squeeze lightly to remove excess vinegar. This gives the soup body and a nice tang.
In a blender or food processor add tomatoes, cucumber, red pepper, red onion, garlic, the soaked bread and any little vinegar left, 1/2 cup cold water or tomato juice, 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper.
Blend in batches until smooth. With the blender running slowly stream in the 1/2 cup extra virgin olive oil so it emulsifies and the soup becomes silky. If you dont have room in one batch, do two and combine, then give a quick pulse.
Taste and adjust: add a touch more salt, pepper, or a splash more vinegar if it needs brightness. If too thick add more cold water or tomato juice a little at a time until you like the consistency.
For a velvety finish press the soup through a fine mesh sieve into a bowl using a spatula. You can skip this if you like it rustic and chunky.
Chill the gazpacho for at least 2 hours or overnight so the flavors marry. Gazpacho is always better cold.
Serve cold with optional garnishes: diced cucumber, diced red pepper, chopped hard boiled egg, croutons and a drizzle of extra olive oil. Give it a quick stir before ladling, and always taste once more for seasoning.
Storage tip: keep in an airtight container in the fridge for up to 3 days. If it thickens, stir in a little cold water or tomato juice before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.