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From Andalusia with Love: A Simple Gazpacho Recipe

Servings 4

Enjoy this classic Spanish Gazpacho. It's a refreshing, healthy dish that's perfect for a light lunch or a starter for dinner.

  • 6 ripe tomatoes ((about 2 lbs or 900 grams))
  • 1 cucumber (about 8 inches (20 cm) long)
  • 1 green bell pepper
  • 1 small red onion
  • 2 cloves of garlic
  • 1/4 cup or 60 m red wine vinegar
  • 1/2 cup or 120 ml (extra virgin olive oil)
  • Salt and pepper to taste
  • 1 teaspoon or 5 grams Sugar
  • 1-2 cups or 240-480 ml Cold water (depending on preferred consistency)
  • 2 slices of day-old bread (crusts removed)
  1. Roughly chop the tomatoes, cucumber, bell pepper, and red onion. Peel and mince the garlic cloves.

  2. Place the chopped vegetables, minced garlic, vinegar, olive oil, a pinch of salt, pepper, sugar (if using), and bread (if using) into a blender or food processor.


  3. Blend until smooth. Add water gradually, continuing to blend, until the soup is your preferred consistency.

  4. Pour the soup through a strainer or sieve into a large bowl, pressing with a spoon to get as much liquid out as possible. Discard the solids.

  5. Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled.


  6. Stir the gazpacho well before serving, taste for seasoning, and adjust if necessary.

  7. Serve the gazpacho cold, garnished with diced cucumber, bell pepper, and a drizzle of olive oil if desired.

Pinch of AI