Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 slices day old French bread, crusts removed; 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped; 2 small kirby cucumbers, 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 paprika; Kosher salt and freshly ground black pepper; 1/4 cup sherry wine vinegar; 1/2 cup extra-virgin olive oil; 1 handful fresh flat-leaf parsley, coarsely chopped; 1/2 lemon, juiced; Chopped tomato; Chopped cucumber; Chopped bell pepper; Chopped onion; Chopped hard-cooked egg; Lemon wedges

Servings: persons

3 slices day old French bread, crusts removed
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
2 small kirby cucumbers, 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 paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges

1
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
2
Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic.
3
Puree the ingredients until almost smooth, leaving a little texture.
4
Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined.
5
Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.
6
Season the gazpacho again with salt and pepper before serving.
7
Serve in chilled bowls or tureen and top with desired garnishes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 slices day old French bread, crusts removed, 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped, 2 small kirby cucumbers, coarsely chopped, 1 red or yellow bell pepper, cored, seeded, and coarsely chopped, and more.

Yes, Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho

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