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Spanish Gazpacho

Spanish Gazpacho

  • Yield: 4 servings
  • Prep Time: 15 minutes
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  • 6 very ripe Tomatoes
  • 2 slices Bread, slightly stale
  • 1 medium Cucumber
  • 1 Red bell pepper
  • 2 cloves Garlic
  • 1/3 cup Olive oil
  • 1 tbsp Red wine vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper


  1. Place bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
  2. With a sharp knife, make a small X on the bottom of each tomato and place them in a bowl with boiling water. Let sit for 3 minutes, then carefully peel the skin off the tomatoes.
  3. Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
  4. Roughly chop the tomatoes, cucumber and red pepper.
  5. Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy, but with a little texture.
  6. Adjust the seasoning to taste.
  7. Chill gazpacho in a refrigerator for 30 minutes or serve at room temperature
  8. Popular topping options include chopped tomatoes, cucumbers, chives and a drizzle of olive oil.


Recipe adapted from