Gazpacho
Difficulty 2/5 Ingredients 18 Steps 8
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.
Ingredients
Soup
- 2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)
- 1 lb (450 g) tomatoes, skinned and quartered
- ½ lb (225 g) green bell peppers, seeded and trimmed
- ½ cucumber, peeled and cut in chunks
- 1 clove of garlic
- ½ mild Spanish onion, chopped
- 1 tbsp white or red wine vinegar
- 2 tbsp olive oil
- ¼ chile pepper, seeds removed (optional)
- Cilantro (optional)
- ⅓ pt (2.4 dl) iced water
- Sea salt
- Black pepper
- Ice cubes
Garnish
- 1 tomato, skinned and diced fine
- ½ green bell pepper, diced fine
- ¼ peeled cucumber, diced fine
- bread
Steps
Soup
- If using bread, tear up and soak in water 30 minutes. Squeeze dry.
- Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water until roughly chopped. Keep texture and discernible vegetable bits.
- Pour soup into a large bowl with some ice. Season with salt and pepper.
Garnish
- Dice bread. Fry in a little olive oil until brown.
- Chop other vegetables finely.
- Serve all garnishes in separate little bowls.
Serving
- Serve gazpacho chilled.
- Let diners add their own toppings.
Source. Adapted from “Cookbook:Gazpacho” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.