Make a Refreshing Spanish Gazpacho (2024)

Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.

Learn about The Spruce Eats'Editorial Process

Updated on 05/17/22

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

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Prep: 30 mins

Cook: 0 mins

Chill: 60 mins

Total: 90 mins

Servings: 6 servings

Yield: 6to 8 cups

Ingredients

For the Soup:

Optional Garnishes:

1/4 cup diced cucumber
1/4 cup diced red bell pepper
See Also
Gazpacho (Cold Spanish Soup) - Recipes From Europe
1/4 cup diced green apple
1/2 cup croutons
1/2 cup diced hard-boiled egg

Gather the ingredients.
Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils, turn off heat, and submerge the tomatoes in the water, about 1 minute.
With a slotted spoon, transfer the tomatoes to the ice bath.
Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender. Blend, in batches if necessary, until the mixture is smooth.
Add the vinegar and pulse until it is completely incorporated.
Some people prefer their gazpacho slightly chunky—it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
Drizzle the oil into the blender with the motor running until completely incorporated.
Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

For faster chilling, add ice and water to a large bowl or pot in the sink. Submerge the bowl or blender containing the gazpacho into the ice water, making sure the water doesn't get into the mixture. Stir the gazpacho until evenly chilled.

If the texture is too thick, add some cold water or tomato juice to thin it.
If you like a little heat, add a small stemmed, seeded, and chopped serrano pepper to the blender, or a few shakes of favorite hot sauce.
Add herb flavor with 2 tablespoons of chopped fresh basil or cilantro leaves.
Top with sliced scallions for a fun garnish.

This soup will store well in the refrigerator in an airtight container for four to five days.
If you'd like to enjoy some at a later date, freeze it. Defrost in the fridge overnight before enjoying.

While gazpacho is normally eaten cold, you can warm it up if you like.

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Nutrition Facts
Servings: 6
Amount per serving
Calories	237
% Daily Value*
Total Fat 19g	24%
Saturated Fat 3g	13%
Cholesterol 0mg	0%
Sodium 115mg	5%
Total Carbohydrate 18g	6%
Dietary Fiber 4g	14%
Total Sugars 11g
Protein 3g
Vitamin C 69mg	343%
Calcium 52mg	4%
Iron 1mg	7%
Potassium 748mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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