Gazpacho Recipe


Cold Gazpacho

Gazpacho is a cold tomato soup typical of Andalusia in the south of Spain. In cities like Seville and Córdoba summer temperatures raise over 100°F (38°C) and gazpacho is the best choice for cooling down quickly. There are various versions of gazpacho, but the basics are tomatoes, cucumber, onion and olive oil. Other gazpacho recipes include pepper, stale bread, garlic and sherry vinegar. Some people drink gazpacho straight from a glass, almost like a vegetable juice, which others eat a slightly thicker version from a bowl. This gazpacho recipe is a delicious version that is sure to quench your thirst on a hot day.

Gazpacho Recipe

Ingredients (For 4 Servings):

  • 7 tomatoes (good quality)
  • 1 red bell pepper
  • 1 cucumber
  • ½ sweet white onion
  • 1 small garlic clove (or 1/2 large)
  • 1/3 cup Extra Virgin Olive Oil
  • 1 cup stale bread
  • 1 T vinegar (either red wine or sherry)
  • Salt to taste
  • Potential Toppings: Diced cucumbers, diced green apples, diced onions, diced peppers, croutons, & hard boiled eggs


  1. Wash & dry the veggies
  2. Core the tomatoes and add to blender
  3. Deseed the pepper and add to blender
  4. Remove core of garlic and add to blender
  5. Slice onion and add to blender
  6. Peel cucumber and add half to the blender, save the other half for a topping
  7. Blend all veggies on high until pureed
  8. Add stale bread and let soak for 1 minute
  9. Add salt and vinegar, blend, and (while blending) slowly add olive oil
  10. Adjust salt and vinegar
  11. Make sure to refrigerate 1 hour so it is served very cold! Add toppings if you want.

This gazpacho recipe will not disappoint. Try it today!

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