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This delicious and refreshing Spanish cold soup will make an easy summer lunch.
Prep Time10 mins
Cook Time3 mins
Course: Appetizer
Cuisine: Spanish
Servings: 8
Cost: 10


  • blender


  • 1 cucumber
  • 6 tomatoes Make sure they are ripe. Roma tomatoes work great.
  • 1/2 green pepper
  • 1/4 onion
  • 1 clove garlic
  • 1 slice bread If you want a gluten free or even lighter gazpacho, you can skip the bread.
  • 1 tbsp olive oil
  • 1/2 tbsp red wine vinegar Extra points if you find "vinagre de jerez".
  • 1/2 tsp salt
  • 1/2 cup crushed ice


  • Peel and dice the cucumber and add it to the pitcher.
    Bread, green pepper, tomatoes, an onion, garlic
  • Wash the tomatoes, roughly cut them, and add to the pitcher. Some people like to blanch them and peel them, but I prefer them raw and with the peel. Both options work.
  • Chop the onion and garlic and add it to the pitcher.
  • Wash the pepper, cut it roughly and add it.
  • Add the salt, vinegar, bread (if using it) and ice.
  • Blend everything together. I like to use a handheld blender, but a regular vase blender will work well too.
  • Add the olive oil and blend a bit more.
  • Since we added a bit of ice, you can serve it immediately. But it will be even more delicious after it hangs out in the fridge for a couple of hours.
  • When we have guests I reserve a bit of each of the vegetable ingredients, and chop it. It makes for a prettier and more interesting presentation.