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Typical Spanish gazpacho includes stale bread, tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and salt. However, a gluten free variation omitting the bread works perfectly well.

Preparation time: 15 minutes
Cooking time: 2 hours

Difficulty: Easy - for beginners

Dietary guidance: v v n g d 

Tags: soup · side · vinegar · cucumber · sherry · melon · castillo ·


-3 slices day old bread, crusts removed. We recommend Best Buns baguette or Rustic Italian.
-2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
-2 small cucumbers, seeded and coarsely chopped
-1 red or yellow bell pepper, cored, seeded, and coarsely chopped
-1 medium onion, coarsely chopped
-2 garlic cloves, chopped
-2 cups tomato juice or water
-1 tablespoon sugar
-1 tablespoon Spanish sweet or smoked paprika
-Sea salt and freshly ground black pepper
-1/4 cup Ah love sherry wine vinegar or Cucumber Melon Balsamic Vinegar
-1/2 cup Ah love extra virgin olive oil; we recommend Castillo de Canena Piqual
-1 handful fresh flat-leaf parsley, coarsely chopped
-1/2 lemon, juiced


-Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.

-Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Then puree the ingredients just until smooth, but still chunky. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice, stir just until combined.

-Refrigerate the soup for at least 2 hours until very well chilled. Gazpacho gets better as it sits. Season the gazpacho again with salt and pepper before serving.

-Gazpacho tastes wonderful when served in chilled bowls. Arrange your garnish assortment in little dishes so your guests to choose their own.

For garnish, use any or all of these to "personalize" your gazpacho:
•Chopped tomato
•Chopped cucumber
•Chopped bell pepper
•Chopped onion
•Chopped hard-cooked egg
•Lemon wedges
•Ah love Cucumber Melon Balsamic Vinegar


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