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


  • 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


  • 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.
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