Gazpacho Recipe

Course: Appetizer, Appetizer/Main Course, Main Course, Soup

Cuisine: Spanish

Prep Time: 20

Chill Time: 2

Total Time: 2 20

Servings: people

Calories: 324kcal

Author: Becky Hardin

This homemade gazpacho recipe is so easy and flavorful, it will quickly become a summer favorite. On a hot day, this soup plus a glass of wine or refreshing cocktail can't be beat!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

2 slices day old bread
½ cup cold water
3½ cups chopped fresh tomatoes plus more for serving
1 red bell pepper deseeded and roughly chopped, plus more for serving
1 green bell pepper deseeded and roughly chopped, plus more for serving
1 cucumber roughly chopped, plus more for serving
2 cloves garlic peeled
½ cup extra virgin olive oil plus more for serving
2 tablespoons sherry vinegar (not wine!)
½ teaspoon kosher salt

Instructions

Roughly tear up the bread, place in a small bowl with the water and leave to soak for 10-15 minutes.
2 slices day old bread, ½ cup cold water
Squeeze it well with your hands to get rid of all the water.
Add the squeezed bread to a food processor or blender with the tomatoes, red pepper, green pepper, cucumber, and garlic cloves. Blend until smooth.
3½ cups chopped fresh tomatoes, 1 red bell pepper, 1 green bell pepper, 1 cucumber, 2 cloves garlic
Add the olive oil, sherry vinegar, and salt and stir well. Taste to check seasonings.
½ cup extra virgin olive oil, 2 tablespoons sherry vinegar, ½ teaspoon kosher salt
Pass through a sieve, pressing down with a spoon to get as much of the juice out as you can. Discard the pulp.
Pour into a bowl, cover with plastic wrap, and place in the fridge until needed. I recommend chilling for at least 2 hours for the best flavor.
Serve straight from the fridge with a drizzle of olive oil and some extra finely chopped tomatoes, peppers, and cucumber.

Notes

Add more Sherry Vinegar if needed. The ripeness of the tomatoes will alter the need for this.
Other Serving Ideas: Chopped black olives, finely chopped Spanish ham, chopped hard-boiled eggs, or homemade croutons.

Storage: Store gazpacho in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition