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Classic Spanish Cold Gazpacho Recipe

Classic Spanish Cold Gazpacho Recipe

Love a cool, fresh soup on hot days? This Classic Spanish Cold Gazpacho Recipe is your go-to. No cooking needed! Tomatoes, cucumbers and peppers blend into pure summer bliss.
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Prep Time 20 minutes
Total Time 20 minutes
Course Soup, Appetizer
Cuisine Spanish
Servings 6
Calories 120 kcal

Ingredients
  

  • 6 ripe tomatoes chopped (about 2 pounds)
  • 1 large cucumber peeled and chopped
  • 1 green bell pepper seeded and chopped
  • 1 small red onion chopped
  • 2 garlic cloves minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cups cold water
  • Salt and black pepper to taste
  • 1 slice stale bread soaked in water (optional for thickness)
  • Garnishes: diced cucumber croutons, chopped herbs

Instructions
 

Prep the Veggies

  • Wash all tomatoes, cucumber, and pepper well. Chop them into big chunks. Peel the cucumber. Seed the pepper. This takes 5 minutes. Fresh cuts keep colors bright and taste alive.

Soak the Bread (Optional)

  • Tear stale bread into pieces. Soak in 1/2 cup cold water for 5 minutes. Squeeze out excess water. It adds creamy body. Skip if you like it thin and light.

Blend the Base

  • Add chopped tomatoes, cucumber, pepper, onion, and garlic to blender. Pour in olive oil and vinegar. Add soaked bread if using. Blend until smooth, about 2 minutes. Scrape sides often.

Season and Thin It Out

  • Taste the mix. Add salt and pepper. Blend again. Slowly pour in 2 cups cold water. Blend until silky. It should pour like thin cream. Adjust with more water if needed.

Chill for Flavor Magic

  • Pour gazpacho into a pitcher. Cover tight. Chill in fridge for 2 hours minimum. Flavors marry and get bold. Overnight is even better. Stir before serving.

Serve with Love

  • Ladle into bowls. Top with diced cucumber, croutons, or herbs. Drizzle olive oil. Enjoy cold. Perfect for hot days or light dinners.

Notes

  • Use super-ripe tomatoes for natural sweetness. No ripe ones? Add a teaspoon sugar.
  • Chill blades before blending. Keeps soup ice-cold.
  • Strain for ultra-smooth texture. Skip for rustic feel.
  • Variation: Add watermelon chunks for fruity twist.
  • Spice it up: Dash of hot sauce or jalapeño.
  • Make ahead: Prep day before. Tastes better!
  • Vegan bonus: Already is! Swap vinegar for lemon juice.
Keyword Classic Spanish Cold Gazpacho Recipe