Real Spanish Gazpacho

Real Spanish Gazpacho

Print Pin
Course: Appetizer, Soup
Prep Time: 10minutes
Cook Time: 10minutes
Servings: 6servings


  • 2 lbs Vine ripe tomatoes
  • 2 cloves Garlic
  • 6 inch Cucumber peeled and chopped
  • 1 Green bell pepper chopped
  • 1/2 cup Chopped white onion
  • 1/4 cup Red wine vinegar
  • 3/4 cup Olive oil
  • 1/2 tsp Sea salt + more to taste
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne pepper


  • Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
  • Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
  • Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like in the picture above.
  • Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.


The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it’s a nice touch!


Serving: 1cup