Prep time
Total time
The quality of your Gazpacho will depend heavily on the quality of tomatoes you use. If you have heirloom tomatoes growing in your garden this would be the perfect use for them. This soup is served cold and is a delightful, refreshing recipe to prepare during the summer when tomatoes are at their best.
Recipe type: First Course
Cuisine: Spanish
Serves: 8
  • For the Soup
  • 2 Slices White Sourdough Bread
  • 1 Large Red Bell Pepper, Seeded & White Pith Removed, Sliced
  • 2¼ Lbs Ripe Tomatoes on the Vine, Cut in Quarters
  • 3 Large Fresh Garlic Cloves, Minced or Pressed
  • ⅓ Cup Good Quality Extra Virgin Olive Oil
  • 2 T Sherry Wine Vinegar
  • Kosher Salt & Freshly Ground Pepper To Taste
  • For the Garnishes
  • ½ Green or Yellow Bell Pepper, Seeded & White Pith Removed, Finely Diced
  • ⅓ Cup Finely Diced Cucumber, Seeded
  • ⅓ Cup Finely Diced Red Onion
  1. To Prepare the Soup
  2. Place the 2 slices of white sourdough bread under the broiler and turning once, dry the bread without toasting or browning it.
  3. Remove from the broiler, break into chucks and set aside.
  4. Place the sliced red bell peppers in a Vitamix Blender or Food Processor.
  5. Blend peppers on high until smooth.
  6. Press the garlic through a press or mince it finely.
  7. Add the tomatoes & garlic to the blender along with the previously blended red bell pepper.
  8. Pour in the olive oil, sherry vinegar, and the bread.
  9. Blend on high until you achieve a creamy, smooth consistency.
  10. Strain the Gazpacho through a fine sieve to extract any remaining skin and seeds.
  11. Use a large spoon to press the soup through the sieve into a glass bowl below.
  12. Discard the pulp & seeds that remain in the sieve.
  13. Add salt and pepper to taste.
  14. Pour the soup into a covered, non-reactive container like a large glass jar and refrigerate for at least an hour or up to one day. The longer it chills the better the flavors develop.
  15. The Garnish Preparation
  16. To prepare the cucumber first peel off about ½ of the skin.
  17. Slice the cucumber down the middle and use a mellon baller to scoop out the seeds. Then dice it finely.
  18. Finely dice the red onion and green bell peppers.
  19. Pour the chilled soup into individual serving bowls and organize the garnishes on a small plate.
  20. This recipe makes approximately 8, 4 oz. servings.
  21. Serve cold and ENJOY!
One can also get creative with the garnishes and use things like chopped hardboiled egg, diced green onions, rustic croutons or even diced Jamón Serrano. Think about garnishing with items that have contrasting colors to the soup as well.
Recipe by After Orange County at