Spanish
Gazpacho
Ripe tomatoes, cucumber, pepper, and a little bread are blended with olive oil and sherry vinegar, then chilled. Nothing is cooked; the soup should taste cold and bright.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Very ripe tomatoes carry the soup, so the season matters more than extra seasoning.
- A slice of bread gives body without cream.
- Sherry vinegar is sharper and nuttier than plain red wine vinegar.
- A full chill lets the garlic mellow.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Soak the bread in the cold water for 5 minutes.
- 2
Combine the tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread in a blender.
- 3
Add the olive oil, sherry vinegar, salt, black pepper, and cumin.
- 4
Blend until smooth. Add another splash of cold water if the soup is too thick to pour.
- 5
Taste and adjust salt and vinegar.
- 6
Chill at least 2 hours. Stir and serve cold, with a few diced vegetables on top if you saved any.
Pro tips
- If the blender is small, blend in two batches and then stir them together.
- Peel the tomatoes if you want a silkier soup; the skins are fine if you blend well.
- Gazpacho should be cold. Warm it and it tastes like a different soup.
Easy substitutions
- sherry vinegar
- red wine vinegar
- country bread
- a plain dinner roll, crust removed
- cumin
- a pinch of smoked paprika
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Do not reheat; serve gazpacho cold and stir before pouring.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 178
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 10 g
- Fiber
- 4 g
Budget friendly · No Cook · Vegetarian, Dairy-Free
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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