Classic Gazpacho Soup

Quick look

  • prep 20 min
  • serves 4


Most soups are enriched and thickened with cream or a mixture of butter and flour. Gazpacho achieves its body with a different thickener: bread. The bread is pureed right along with the vegetables in this no-cook soup, creating a satisfying texture as it allows the light, refreshing taste of the vegetables to shine through.


  • 1 pound fresh tomatoes, quartered and seeded
  • 1/2 cucumber, peeled and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 2 garlic cloves
  • 1 small onion, quartered
  • 1 slice bread, torn into pieces
  • 2 cups low-sodium tomato juice
  • 1 tablespoon tomato puree
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 red bell pepper, seeded and finely diced
  • 4 scallions, thinly sliced
  • 1/2 cucumber, peeled, seeded, and finely diced
  • 2 slices bread, toasted and cut into cubes

    How to make it   20 minutes

  • 1

    For soup, mix the tomatoes, cucumber, pepper, garlic, onion, bread, tomato juice, tomato puree, vinegar, oil, and salt in a large bowl. Ladle batches of the mixture into a blender or food processor and puree until smooth. Pour the soup into a large clean bowl, then cover and refrigerate for 2 hours.

  • 2

    For vegetables, place the pepper, scallions, cucumber, and bread croutons in separate serving dishes. To serve, ladle the soup into bowls over the vegetables.

  • Personalize It!  For a milder flavor, use 2 shallots instead of the onion. Or, if you like it spicy, stick with the onion and add 1 seeded, deveined, and diced jalapeño pepper (wear gloves when handling) to the vegetables. In very hot weather, add a few ice cubes to the soup just before serving to keep it well-chilled.

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