This classic gazpacho recipe is refreshing, light, and packed with flavor. Perfect for a starter, light meal, or side dish!

Traditional Spanish Cold Soup

Gazpacho is a refreshing cold soup that heirs from Spain. The recipe was once a simple soup with only tomato as a base; it’s still simple, but even more delicious as different types of produce began to make their way around the world: cucumbers, peppers, and a balance of olive oil and vinegar! My host Mom in Barcelona taught me how to make this splendid chilled gazpacho with fresh ingredients from the market!

While in America (especially here in the Midwest!) we cherish hot soups as the leaves start to fall, we overlook the delicious opportunity to make a cold soup. Consider this an invitation to a new recipe and a change of palette this harvest season!

Bring on the tomatoes!

It’s not the end of tomato season just yet my friends! And this recipe requires a lot of delicious, juicy red tomatoes that you can still grab at your local farmers market. Imagine how much you could help your local businesses by buying 2 pounds of tomatoes from them!

Check out our other recipes where the tomato is the star:

• Homemade V8 Tomato Juice (This gazpacho reminds me of V-8 in a way but slightly thicker and a bit more balsamic vinegary)
• Homemade Tomato Soup Recipe + how to safely can it

Our recipe for classic, flavorful Gazpacho

Ingredients

• 2 pounds ripe tomatoes (about 6-7 medium tomatoes), cored and chopped
• 1 cucumber, peeled and chopped (about 1 cup)
• 1 small red bell pepper, seeded and chopped
• 1 small green bell pepper, seeded and chopped
• 1 small red onion, peeled and chopped
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil (good quality)
• 2 tablespoons sherry vinegar (or red wine vinegar)
• 1 slice of day-old bread (white bread is preferred) crust removed, soaked in water for about 10 minutes and squeezed out
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin (optional, for extra depth)
• 1 1/2 cups cold water (adjust for desired consistency)

Tip: I love smoking the vegetables on our smoker before marinating them with bread in the refrigerator!

For Garnish (optional)

• Chopped cucumber
• Diced tomatoes
• Croutons
• Drizzle of extra virgin olive oil

Instructions

1. Prepare the Vegetables:
   • I love layering all my vegetables onto a foil pan, drizzling them with some olive oil, and season with salt and pepper. Then smoke them in my smoker at 300 degrees for 30-60 minutes.
   • Then place the tomatoes, cucumber, bell peppers, red onion, and garlic into a blender or food processor. You can also roughly chop the vegetables first if you prefer a chunkier texture later.
2. Blend:
   • Add the soaked bread, olive oil, vinegar, salt, black pepper, and cumin (if using) to the blender with the vegetables. Blend until smooth. If you like a finer texture, blend longer.
3. Adjust Consistency:
   • Add the cold water a little at a time and blend until you reach your preferred consistency. Some prefer their gazpacho thicker, while others like it more liquid. Taste and adjust the seasoning as needed with more salt or vinegar.
4. Chill:
   • Transfer the gazpacho to a bowl or pitcher. Cover and refrigerate for at least 1-2 hours, or until fully chilled. This step is important to allow the flavors to meld.
5. Serve:
   • Serve the gazpacho cold in bowls. Garnish with chopped cucumber, diced tomatoes, croutons, or an extra drizzle of olive oil for added texture and flavor.

Printable Recipe Card

Tips for Gazpacho Perfection

• Ripe tomatoes are essential for great flavor. If you can find juicy, ripe heirloom or vine-ripened tomatoes, your gazpacho will have a richer taste.

• Let the gazpacho chill for at least a few hours to allow the flavors to fully develop.

• Serve it hot if you’d like! There’s no rule about temperature. It’s just Spanish tradition to serve it cool.

• If you want a smoother texture, you can strain the gazpacho through a fine mesh sieve after blending. You should also add more cold water when blending. Some prefer it thin enough to pour into a glass over ice and sip it with a straw – I sure did when I was in Barcelona!

• What is the secret with adding bread? Adding one piece of bread to your soup may seem like a fluke, but it actually acts as an amazing thickening agent!

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