spanish gazpacho
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Spanish Gazpacho

The bread adds body. If you’re going to serve it in bowls, it’s a good addition. If you want to keep it gluten-free or you want to serve it to sip, leave the bread out for a thinner, more sippable texture.
Prep Time45 mins
Cooling time4 hrs
Course: Soup
Cuisine: Spanish
Keyword: Cold Tomato Soup, Smooth Gazpacho, Spanish Gazpacho
Servings: 6
Calories: 256kcal
Author: Molly Watson


  • 2 1/2 pounds extremely very ripe tomatoes [may need to use canned to get the good color]
  • ½ cucumber
  • 1 piece baguette about 5 inches long
  • 1 tablespoon sherry vinegar
  • 1 tablespoon red wine vinegar
  • cup extra virgin olive oil
  • Salt to taste


  • 1 clove garlic
  • 1 shallot
  • 1 hot chile

Possible Garnishes:

  • Diced red or green bell pepper
  • Diced cucumber
  • Pitted and chopped oil-cured black olives
  • Chopped hard-cooked egg
  • Chopped ham
  • Toasts or croutons
  • Herbs of any sort


  • You may need to work in batches, depending on the size of your blender; if you do, use about half the tomatoes in each, do the cucumber in one and the bread in the other, then combine.
  • Cut the tomatoes, cucumber, and bread into fiarly big pieces. Put them in the blender with the 2 vinegars and olive oil, and any garlic, shallot, or chile you’re using. Whirl to blend until smooth.
  • Run through a food mill or a strainer. Return to the blender, and blend again. Add salt to taste (it’s a lot of liquid and a lot of acid, so salt generously—start with 1 teaspoon, then add more to taste).
  • Cover and chill at least 4 hours and up to overnight. Serve with the garnishes for people to add at the table.


Photo: Erin Scott Studio.
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Calories: 256kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 266mg | Potassium: 527mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 26.7mg | Calcium: 55mg | Iron: 1.9mg