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Loading...This is the iconic chilled tomato soup from southern Spain – a silky, refreshing puree of ripe tomatoes, cucumber, green pepper, garlic, and stale bread, finished with peppery Spanish olive oil and a splash of sharp sherry vinegar. Best made when summer tomatoes are at their peak and served ice-cold with an array of finely diced garnishes on the side.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 12 gFat
- 2 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 9 gSugar
- 3 gProtein
- 430 mgSodium
- 560 mgPotassium
- 35 mgCalcium
- 1 mgIron
- 34 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the soup
- 2 lbs ripe Roma or vine tomatoes (about 6 medium), cored and quartered
- 1 medium cucumber, peeled and roughly chopped (reserve 1/4 for garnish)
- 1 medium green bell pepper, stemmed, seeded, and chopped (reserve 1/4 for garnish)
- 1/4 small white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 oz (about 2 slices) day-old rustic country bread, crusts removed, torn into chunks
- 1 cup cold water, plus more as needed
- 1/3 cup extra-virgin olive oil, preferably Spanish
- 2 1/2 tbsp sherry vinegar (Vinagre de Jerez)
- 3/4 tsp fine sea salt, plus more to taste
For serving (garnish platter)
- Reserved cucumber, finely diced
- Reserved green bell pepper, finely diced
- 1 small tomato, peeled, seeded, and finely diced
- 1/4 small onion, finely minced
- Croutons or toasted bread cubes, optional
Directions
- Soak the torn bread in the 1 cup cold water for about 10 minutes until soft, then squeeze out the excess water and discard the soaking liquid; this softens the bread so it blends smoothly and gives the soup body.
- Working in two batches if needed, combine the tomatoes, chopped cucumber, chopped bell pepper, onion, garlic, and soaked bread in a blender. Pulse to break everything down, then blend on high for about 90 seconds until very smooth.
- With the motor running, slowly drizzle in the olive oil and sherry vinegar through the feed cap. Blend for another 30 seconds, then season with the salt and a generous grind of black pepper, blending once more to combine.
- For the silkiest, most traditional texture, press the gazpacho through a fine-mesh strainer into a large bowl or pitcher, using a spatula or the back of a ladle to push the liquid through and discard the skins and seeds. (For a more rustic soup, skip this step.)
- Taste and adjust seasoning – you may want an extra teaspoon of vinegar for brightness, more salt, or a thin stream of olive oil for richness. Thin with 2 to 4 tablespoons of cold water if the soup seems too thick.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled (ideally 4 hours); the flavors deepen and round out as it rests. Stir well before serving.
- To serve, ladle the gazpacho into chilled bowls or small glasses. Pass the bowls of finely diced cucumber, bell pepper, tomato, onion, and croutons at the table so everyone can garnish their own bowl.
- For a finishing flourish, drizzle each serving with a thread of extra-virgin olive oil and a tiny pinch of salt just before eating.
Cook’s Notes
- Use the very ripest, most flavorful tomatoes you can find – in summer, vine-ripened tomatoes at room temperature are ideal; out of season, supplement with a small amount of tomato paste for depth.
- Sherry vinegar is traditional and gives a more complex tang than red wine or distilled vinegar; if you must substitute, use a good-quality aged red wine vinegar and reduce by about one-third.
- Straining is the step most home cooks skip, but it is what gives authentic Andalusian gazpacho its velvety, almost sauce-like consistency – well worth the few extra minutes.
- Chill the bowls in the freezer for 15 minutes before serving for a restaurant-style presentation that keeps the soup cold from the first sip to the last.
- Gazpacho keeps in a sealed jar in the refrigerator for up to 3 days; the flavor actually improves on the second day as the garlic mellows and the vinegar melds.
