Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ripe tomatoes, diced; 1 cup seedless cucumber, peeled and diced; 1/2 cup red onion, diced; 1/3 cup green pepper, seeded and diced; 1/3 cup yellow pepper, seeded and diced; 1/3 cup red pepper, seeded and diced; 3 cup freshly minced cilantro leaves; 2 cloves garlic, minced; 1/4 cup olive oil; 2 tablespoons sherry vinegar; 1 cup fresh bread crumbs; 1 cup Tomato Water, recipe follows; Kosher salt and freshly ground black pepper; 1 pound very ripe tomatoes; 1/2 tablespoon kosher salt

Servings: persons

2 pounds ripe tomatoes, diced
1 cup seedless cucumber, peeled and diced
1/2 cup red onion, diced
1/3 cup green pepper, seeded and diced
1/3 cup yellow pepper, seeded and diced
1/3 cup red pepper, seeded and diced
3 cup freshly minced cilantro leaves
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons sherry vinegar
1 cup fresh bread crumbs
1 cup Tomato Water, recipe follows
Kosher salt and freshly ground black pepper
1 pound very ripe tomatoes
1/2 tablespoon kosher salt

1
Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
2
*Cook's Note: If you prefer chunky soup- do not blend all the way.
3
If you prefer smooth soup, blend the vegetables until it's chunk-free.
4
Mix in the olive oil and vinegar.
5
Add bread crumbs, tomato water, salt and pepper.
6
Chill for 4 to 8 hours before serving to allow flavors to meld.
7
For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
8
Combine the tomatoes and the salt in a blender and puree on high until smooth.
9
Place some cheesecloth in a strainer and allow the liquid to slowly drip through.
10
Reserve the liquid.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 pounds ripe tomatoes, diced, 1 cup seedless cucumber, peeled and diced, 1/2 cup red onion, diced, 1/3 cup green pepper, seeded and diced, 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.

That's it — enjoy your meal!

Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions