Classic Gazpacho

Gazpacho Soup
Becky Luigart-Stayner


3 pounds ripe red tomatoes, diced
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 large or 2 small green bell peppers, diced
1 white onion, peeled and 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)
2 teaspoons salt, or to taste
1/2 tablespoon hot-pepper sauce (adds kick)
Optional garnish: 1/4 cup chopped fresh parsley
Optional garnish: 1/4 cup chopped fresh cilantro


In a blender or food processor, puree tomatoes, cucumber, onion, and pepper 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/processor. 

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

In a bowl or pitcher, combine processed vegetables with rest of the ingredients (vinegar, salt, hot-pepper sauce), to taste.

Set aside for 30 minutes to an hour to allow flavors to marry.

Chill until cold and serve with garnishes.

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

Add more seasoning (salt and pepper), to taste. 


6 servings

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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.

Cucumbers and basil

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.

I don't like cucumbers...

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.

I'm in agreement with the

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!

I agree NO cilantro. It does

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!

You can certainly omit the

The Editors's picture

You can certainly omit the cilantro.

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.

try this out

try this out