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5.0 from 48 votes

Gazpacho Recipe

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Prep Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 752 kcal
Course: Appetizer , Soup , Lunch
Cuisine: Mediterranean , Spanish

Ingredients

  • 4 to 5 lices stale artisan bread, crust removed
  • water
  • 5 large ripe tomatoes, about 2 pounds
  • 1/2 English cucumber, peeled, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, cored, seeded, roughly chopped
  • 2 green onions, trimmed, roughly chopped, more for garnish
  • 2 garlic cloves, peeled, roughly chopped
  • extra virgin olive oil
  • 2 tbsp sherry vinegar
  • salt and pepper
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper, optional if you like spicy
  • Pinch sugar
  • Small handful fresh mint leaves, torn or chopped
  • Small handful fresh cilantro leaves, torn or chopped

Instructions

    Cup of Yum
  1. Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
  2. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  4. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
  5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
  6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

Notes

  • For best results: Refrigerate gazpacho for a couple of hours or overnight for a more developed flavor.
  • Serving Tip: This recipe will serve 4 or so for lunch or light supper (with a hearty salad like Balela). To serve as an appetizer or aperitif, you can pour gazpacho into small chilled glasses for 6 to 10 people (or you can serve more folks by using shot glasses). 
  • Leftovers and Storage: Keep leftover gazpacho refrigerated in tight-lid glass containers or glass canning jars. It should keep well for 3 days or so.
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
  • Recipe is adapted from Jamie Oliver's Food Escapes.

Nutrition Information

Calories 75.2kcal (4%) Carbohydrates 14.8g (5%) Protein 2.9g (6%) Fat 0.9g (1%) Saturated Fat 0.2g (1%) Trans Fat 0.1g Sodium 89.6mg (4%) Potassium 356.9mg (10%) Fiber 2.3g (9%) Sugar 4.6g (9%) Vitamin A 1065.1IU (21%) Vitamin C 31.9mg (35%) Calcium 66.4mg (7%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 752

% Daily Value*

Calories 75.2kcal 4%
Carbohydrates 14.8g 5%
Protein 2.9g 6%
Fat 0.9g 1%
Saturated Fat 0.2g 1%
Trans Fat 0.1g 5%
Sodium 89.6mg 4%
Potassium 356.9mg 8%
Fiber 2.3g 9%
Sugar 4.6g 9%
Vitamin A 1065.1IU 21%
Vitamin C 31.9mg 35%
Calcium 66.4mg 7%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.