Gazpacho Recipe

I perfected a Tomato Gazpacho Soup with pantry staples and one surprising shortcut.

I love this EASY GAZPACHO RECIPE because it hits like a surprise on a hot day. Ripe tomatoes and peeled cucumber are the heart of it, and honestly it makes me rethink what soup can be.

I call it my Tomato Gazpacho Soup but some friends insist on Cold Spanish Soup as if that explains the thrill, it doesn’t really, it just tastes like a bright, slightly cheeky bowl that keeps you guessing. It feels simple but there’s a weirdly addictive edge, you want another spoon even if you can’t quite name why.

Ingredients

• Tomatoes give sweet, tangy base, rich in vitamin C and fiber, juicy flavor
• Cucumber adds cool crunch, mostly water, low calorie, helps hydrate you
• Red pepper brings sweet bright notes, lots of vitamin A and antioxidants
• Onion gives bite and aroma, small amounts of fiber and quercetin
• Garlic adds pungent warmth, tiny calories, linked to heart health benefits
• Stale bread thickens soup, gives body and subtle carbs, traditional touch
• Olive oil smooths texture, healthy monounsaturated fats, fruity finish, good fats
• Vinegar adds bright acidity, balances sweetness, small calories, wake up flavors

Ingredient Quantities

• 2 lbs ripe tomatoes (about 6 medium), cored and roughly chopped
• 1 medium cucumber, peeled and chopped — reserve some for garnish
• 1 red bell pepper, seeded and chopped — reserve some for garnish
• 1 small red onion, roughly chopped
• 2 garlic cloves, peeled
• 1 slice day old white bread (about 1 oz / 30 g), torn
• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 cup cold water, plus more to adjust consistency
• 1/2 tsp sugar optional, if tomatoes are very acidic
• Optional garnishes: diced cucumber, diced bell pepper, diced tomato, chopped chives or parsley, extra olive oil for drizzling

How to Make this

1. Roughly chop the tomatoes, peel and chop the cucumber but set aside a handful of cucumber pieces for garnish, core and chop the red bell pepper but reserve a little for topping, rough chop the red onion and peel the garlic cloves.

2. Tear the day old bread into pieces and place in a small bowl, pour about 1/4 cup of the cold water over it and let it sit until soft, about 5 minutes.

3. Working in a blender or food processor, add the soaked bread (with any leftover soaking water), chopped tomatoes, chopped cucumber, chopped bell pepper, onion, garlic, 3 tablespoons extra virgin olive oil, 2 tablespoons sherry or red wine vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the remaining cold water (about 3/4 cup); add 1/2 teaspoon sugar only if your tomatoes taste very acidic.

4. Blend until completely smooth for a silky gazpacho, or pulse a few times if you like it chunkier; if your blender is small do it in batches so everything blends evenly.

5. Taste and adjust seasoning now, add more salt, pepper or vinegar if it needs brightness, add more water if it seems too thick — remember it will tighten up when chilled.

6. For an extra smooth restaurant style soup, push the blended mixture through a fine mesh sieve into a bowl using a spatula; if you like rustic texture skip this step.

7. Chill the gazpacho in the fridge for at least 1 hour, but 2 to 4 hours is better, overnight is fine too — it tastes best very cold.

8. Before serving stir it once more, ladle into bowls or glasses, top with the reserved diced cucumber, diced bell pepper and a few diced tomatoes, sprinkle chopped chives or parsley and finish with a good drizzle of extra virgin olive oil.

9. Serve with extra crusty bread on the side, and if you want a little kick add a tiny pinch of cayenne or a splash of hot sauce; dont add too much or you’ll lose the fresh tomato flavor.

Equipment Needed

1. Cutting board (big enough for tomatoes and peppers)
2. Chefs knife, sharp
3. Small bowl for soaking the bread
4. Blender or food processor
5. Measuring spoons and a 1/4 cup measuring cup
6. Large mixing bowl for blending and chilling
7. Fine mesh sieve (optional if you want super smooth soup)
8. Rubber spatula for scraping and pushing through the sieve
9. Ladle and bowls or glasses for serving

FAQ

Gazpacho Recipe Substitutions and Variations

• Tomatoes: if you dont have ripe ones use a 28 oz can of whole peeled tomatoes, drained and roughly chopped — they work fine, just taste and add a little extra vinegar if it seems flat.
• Cucumber: swap with 1 small peeled zucchini, chopped, or use an extra half red bell pepper for crunch and less watery soup.
• Bread: replace the day old white bread with about 1 oz stale baguette or ciabatta; for gluten free try 2 tbsp ground almonds or 1/4 cup plain crushed crackers to thicken.
• Extra virgin olive oil: if you want a milder fat use avocado oil or grapeseed oil, or try a bit of walnut oil for a nutty note but use sparingly so it doesnt overpower.

Pro Tips

1) Salt and taste at least twice. Add a little salt before blending so it pulls juices from the tomatoes, then chill and taste again. Cold soup mutes flavors, so you’ll probably need a tiny extra pinch just before serving, or a splash more vinegar if it feels flat.

2) Control texture with pressure not time. If you want silky, blend really smooth then push through a fine sieve. If you want chunkier, pulse a few times and stop. Don’t overwater it though, it firms up when cold, so add chilling liquid in small amounts.

3) Use good olive oil and add most of it at the end. A bright extra virgin oil lifted into the blender last gives a glossy, rounded mouthfeel. Also save a little to drizzle on top right before serving for smell and shine.

4) Keep contrasts for the finish. Reserve some crunchy cucumber and pepper as garnish, chill your bowls, and serve very cold. If you make it ahead, flavors meld and get better overnight but store airtight and don’t freeze, just stir well before ladling.