Gazpacho

Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, olive oil, and vinegar come together in this classic Spanish soup.–Jose Andres

Gazpacho Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 6

Ingredients

  • 3 cups very ripe tomatoes, medium dice
  • 1 cucumber, peeled and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1 garlic clove
  • 5 ounces bread, torn into small pieces
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • Salt, to taste
  • 1 cup spring water, or more as needed
  • Croutons, for garnish

Directions

  • 1. Reserve 1 tablespoon each of the diced tomato, cucumber, and green pepper.
  • 2. Working in batches, purée the rest of the tomatoes, cucumber, and green pepper along with the garlic, bread, oil, vinegar, and salt in a blender until very smooth.
  • 3. Strain the mixture through a sieve, pressing on the solids with the back of a spoon to release as much of the soup as possible. Discard the solids and chill the gazpacho for several hours.
  • 4. To serve, ladle the gazpacho into chilled bowls. Garnish with the reserved tomato, cucumber, green pepper, as well as the croutons, and drizzle liberally with olive oil.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail