Spanish Gazpacho



Spanish Gazpacho

There are many varieties of Spanish gazpacho, I happen to like this one. It's really great on a hot summer day, backed up with a tall wine spritzer. Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine Mediterranean
Prep Time 35 minutes
Total Time 35 minutes
Servings 6 Servings


  • 8 tomatoes, ripe cored and chopped
  • 1 onion, small yellow coarsely chopped
  • 1 Green bell pepper cored, seeded and chopped - reserve1/4 cup for topping
  • 1 Yellow bell pepper cored, seeded and chopped - reserve 1/4 cup for topping
  • 3 Cucumbers peeled, seeded and chopped - reserve 1/4 cup for topping
  • 3 cloves garlic minced
  • 1/2 cup red wine vinegar
  • 2 cups tomato juice
  • 1/2 cup olive oil, Spanish extra virgin
  • Salt and pepper to taste
  • 1 slice sour dough bread crust removed, cut into 1-inch pieces


  • Place the onion and bell peppers in a food processor fitted with metal blade. Process until coarsely chopped and transfer to a bowl.
  • Core tomatoes and peel and core cucumber and chop each into 1/2-inch dice. Mince the garlic.
  • Add tomatoes, cucumbers, garlic and breadcrumbs with the vegetables. Stir in the vinegar and tomato juice.
  • Gradually, add the remaining olive oil, stirring to combine and adjust the seasonings, salt and pepper to taste.
  • Refrigerate for 2 to 3 hours until well chilled. Serve in chilled bowls topped with reserved bell peppers and cucumbers.


Optional garnishes: Red onions, chopped; Scallions sliced on bias; Toasted crotons;; Small dollop of sour cream.

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