Gazpacho
Ripe tomatoes, day-old white bread, crust removed and cucumber, peeled come together in this dish — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for blender. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm white from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Tear the day-old bread into pieces, place it in a bowl, and moisten it with a little cold water, then let it soak for about 10 minutes until softened.
- Core and roughly chop the tomatoes, and roughly chop the green pepper, cucumber, onion, and garlic.
- Combine the soaked bread, tomatoes, pepper, cucumber, onion, and garlic in a blender along with the salt and vinegar.
- Blend on high until the mixture is broken down, then, with the blender running, slowly drizzle in the olive oil so the soup emulsifies and turns smooth and slightly creamy.
- Add the cold water a little at a time, blending until you reach a pourable, velvety consistency, then taste and adjust the salt and vinegar.
- For the silkiest texture, pass the gazpacho through a fine sieve to remove any skins and seeds.
- Chill the gazpacho in the refrigerator for at least 2 hours, then serve very cold with a drizzle of olive oil and finely diced vegetables on top if desired.
You'll use: Blender
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
Tips & common questions
How long does Gazpacho take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Gazpacho suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Gazpacho is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Gazpacho Cazuela Barro.jpg by Bocadorada, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.