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Recipe for Classic Gazpacho | Almanac.com

Classic Gazpacho

Photo Credit
Becky Luigart-Stayner
Yield
6 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
No Cook

Classic Gazpacho
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Gazpacho is the quintessential cold summer soup. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad. Perfect for a sweltering summer day when it’s too hot to eat!

Our gazpacho is the classic recipe with bread. Ideally, use slightly stale crusty white bread (or, a third of a French baguette). The bread adds thickness, body, as well as a certain creaminess. Plus, it’s a great use of old bread! However, you can forgo the bread if you prefer. We’ve made it both ways and think the soup feels more like a thin salsa without the bread.

Gazpacho recipes are flexible. Here are a few of our tips:

  • Some folks strain our gazpacho as a final step; we prefer to keep the fiber. It’s not meant to be a smoothie. However, if you have picky eaters, straining is an option.
  • Smaller, sweeter varieties of tomato are usually better (not beefsteak, for example).
  • If you are not a fan of green peppers, use red peppers. Cubanelle peppers are our favorite if you have access to these light green, mildly sweet peppers.
  • For those who don’t like onions, omit them. Not a cilantro fan? It’s optional. Make it your own. 

Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
3 pounds ripe red tomatoes, diced
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
2 green bell peppers, diced
1 white onion, diced
1 slice slightly stale crusty white bread, soaked in cold water for 5 minutes
1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar or other vinegar of choice
2 teaspoons salt, or to taste
1/2 tablespoon hot-pepper sauce
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh cilantro, for garnish
Instructions

In a blender or food processor, puree tomatoes, cucumbers, onions, and peppers until very smooth. (If needed, work in batches.) 

Squeeze out the water from the bread, tear it roughly into chunks, and add to the blender. 

Add olive oil very slowly, making sure it fully emulsifies before adding more. Blend until smooth.

In a bowl or pitcher, combine processed vegetables with remaining ingredients, except garnishes. Set aside for 30 minutes to an hour to allow flavors to marry. Chill until cold, then serve with garnishes.

If soup is too thick, add a few drops of water. If it separates in the fridge, give it a good stir with a wooden spoon before serving.

Add more salt and hot-pepper sauce, to taste. 

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Comments

zoe Chamberlai… (not verified)

9 months 2 weeks ago

As an American who has lived in Spain for many years I would like to complement you on your Gazpacho recipe which I consider truly authentic. However I would like to ask that you not credit France with Spain's Gazpacho. In fact, Gazpacho is not entirely Spanish, but rather Andaluz, meaning Southern Spain. My husband who was from Northern Spain had not even tasted Gazpacho until we started traveling South in the late 70's.

John Starke (not verified)

3 years 9 months ago

Since I have abundance of cucumbers and basil I use in place of parsley and cilantro. But as with a recipes you can add or remove to whatever your taste buds like.

Audrey Zimmermann (not verified)

3 years 9 months ago

I don't like cucumbers so I will omit them. By the way, I feel recipes are just suggestions-- especially since there are so many creative recipes for people who have food allergies or sensitivities.

dpocius (not verified)

6 years 9 months ago

Cucumbers 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!

Jennifer L Jones (not verified)

8 years 9 months ago

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