Free Shipping on Orders Over $150
Cooking & Baking
Classic Spanish Gazpacho Recipe (Easy Chilled Tomato Soup)
Looking for the ultimate Spanish gazpacho recipe? This refreshing chilled tomato soup from Andalusia is the perfect way to cool down on a hot day. Made with fresh ripe tomatoes, crisp cucumbers, green peppers, onions, garlic, bread, sherry vinegar, and extra virgin olive oil, this traditional Mediterranean gazpacho is light, healthy, and bursting with flavor. Whether you serve it in small glasses as an appetizer or in bowls as a light summer meal, this recipe delivers authentic Spanish taste in just 10 minutes—no cooking required!
Why You’ll Love This Gazpacho Recipe
- Quick & Easy: No cooking needed, ready in 10 minutes.
- Healthy & Light: Packed with fresh vegetables, low in calories, and full of vitamins.
- Authentic Flavor: Inspired by Andalusian tradition with sherry vinegar and olive oil.
- Versatile: Serve as a light lunch, appetizer, or elegant summer starter.
Gazpacho Recipe
Guiseppe
6
10 minutes
10 minutes
75
Spanish, Mediterranean
Appetizer, Soup, Light Lunch
This authentic Spanish gazpacho recipe is a refreshing chilled tomato soup made with fresh vegetables, olive oil, and sherry vinegar. Ready in 10 minutes—perfect for summer!
Ingredients
- 4–5 slices stale artisan bread (crust removed)
- ½ cup water (for soaking bread)
- 5 large ripe tomatoes (about 2 pounds), peeled
- ½ English cucumber, peeled and chopped
- 1 celery stalk, chopped (optional)
- 1 green bell pepper, cored and chopped
- 2 green onions, chopped (plus extra for garnish)
- 2 garlic cloves, peeled
- ½ cup extra virgin olive oil
- 2 tbsp sherry vinegar (or red wine vinegar)
- ½ tsp cumin
- ½ tsp cayenne pepper (optional)
- Pinch of sugar
- Salt and black pepper, to taste
- Fresh mint and cilantro, for garnish
Directions
- Place bread slices in a bowl with ½ cup of water. Let soak, then squeeze out excess liquid.
- Bring a pot of water to a boil. Add tomatoes for 40 seconds, then transfer to a bowl. Peel skins once cool enough to handle.
- In a food processor or blender, combine peeled tomatoes, cucumber, celery, bell pepper, green onions, garlic, soaked bread, olive oil, and vinegar. Blend until smooth.
- Add cumin, cayenne (optional), sugar, salt, and pepper. Blend again. If too thick, add a little cold water.
- Transfer to jars or a sealed container. Refrigerate for at least 2 hours (or overnight).
- Stir before serving, garnish with mint, cilantro, and a drizzle of olive oil.