Classic Gazpacho

This quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad.

This updated gazpacho recipe is on our Web site courtesy of Cooking Fresh with The Old Farmer's Almanac.


3 pounds tomatoes, diced
1 large onion, diced
1 large or 2 small green bell peppers, diced
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons sherry vinegar or other vinegar
1 slice white bread, crust cut off, saturated with cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 tablespoon hot-pepper sauce
2 teaspoons salt, or to taste


In a blender or food processor, puree the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold.


6 servings

Preparation Method


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Cucumbers MUST be included in

Cucumbers MUST be included in gazpacho!!!
Cilantro and parsley are NOT in classic gazpacho....parsley might be a nice addition, but cilantro would TOTALLY change the flavor and should NOT be included.

i think you are mistaken to

i think you are mistaken to be so rudely rigid. cilantro has ALWAYS been in my recipe..

Nothing rude about the

Nothing rude about the comment. Cilantro has no place in a classic gazpacho. Don't take a difference of opinion as being rude.

try this out

try this out

There are many variations in

There are many variations in the basic recipe for Gazpacho. Our favorite includes tomatoes, cucumber, bell peppers (we use orange and/or yellow), onion and garlic plus Clamato Juice, wine, olive oil and apple cider vinegar. We love it. We don't like cilantro, so wouldn't use it. A soupçon of savory enhances. Fresh basil is another occasional variation. BUT, it you are talking about a basic, classic Gazpacho, use tomatoes, cucumber, bell peppers, onion and garlic. Gazpacho is a Spanish / French recipe, and is quite refreshing in the summer and fall. IF you can get ripe, deep-flavored tomatoes in late fall, winter and spring, it's good all year round. It is limited by the quality of the tomatoes.

I agree NO cilantro. It does

I agree NO cilantro. It does change the flavor, making it taste like "salsa" soup. I also do not like it very often. It has it's place, here is not it!

You can certainly omit the

You can certainly omit the cilantro.

I'm in agreement with the

I'm in agreement with the need for cucumbers to keep the soup light and refreshing. I've never thought to use cilantro, but it's a compatible flavor, and might be a nice variation on a theme. I think I'll try it next time I make gazpacho!