5 from 1 vote
Gazpacho Recipe
Prep Time
10 mins
Cook Time
0 mins
Cooling time
3 hrs
Total Time
3 hrs 10 mins
Nothing is better to smooth our appetite on a hot summer day than a delicious cold gazpacho. Raw pureed vegetables brought together under the Spanish sun.
Course: Main Course, Meal, Soup
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Mediterranean, Paleo, Sugar free recipe
Author: Thomas Cook
  • 2 lb / 1kg Tomato
  • 1 medium Italian green pepper
  • 1 Cucumber
  • 2 cloves Garlic
  • ½ teaspoon Salt
  • 2 oz / 50g Freshly baked bread like ciabatta stal(optional
  • ¼ cup / 50ml Extra virgin olive oil
  • 2 tablespoon Vinegar
  • 1 cup / 250ml Water
  1. Wash all the vegetables and get everything ready to go.
  2. Cut the vegetables up into pieces to make the blending process easier.
  3. Optionally peel the tomatoes either by hand or blanching. Removing the peel will reduce the overall acidity of the finished dish.
  4. Pure the tomatoes with a blender then add the rest of the vegetables and salt.
  5. Blend the vegetables with the tomato.
  6. If desired add some sort of bread and pure that as well. This step is totally optional. The bread is meant to thicken the sauce thus if we skip adding the bread we may skip adding water to the mixture.
  7. Don't forget to add the olive oil, vinegar and if we use bread then the water as well.
  8. Traditionally the gazpacho should be pressed through some sort of sieve to get rid of the seeds but if we are short on time or just don't want to suffer it through then skip this step.
  9. The finished gazpacho should be kept in a cool place uncovered for a day allowing some of the liquid to evaporate and the flavors to come together but lacking that sort of place the fridge would do just as well.
  10. Serve it cooled down to fridge temperature and try to avoid serving it with ice cubes for Spanish people. ;D
Recipe Notes