Spanish Tomato and Cucumber Gazpacho

Spanish Tomato and Cucumber Gazpacho

Serves 4 to 6

Gazpacho is a chilled Spanish soup that is best made in late summer when tomatoes are at their juiciest. Our version is creamy and bright red-orange. Serve ice cold.

  • 2 pounds ripe tomatoes, roughly chopped
  • 4 cloves garlic
  • 1 large cucumber, peeled, seeded and roughly chopped
  • 1 mild green chile pepper, seeded and roughly chopped
  • 1 red bell pepper, cored, seeded and roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 tablespoons red wine or sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Fine sea salt, to taste
  • Toasted slices of French bread
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Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain puree through a medium sieve, discarding peels and seeds.

Place half of the strained puree back into the food processor, add vinegar, and puree again. With food processor still running, drizzle in the oil. (This will turn the soup slightly orange.) Return to bowl with remaining puree, stir well and season with salt. Cover and chill thoroughly, then ladle into bowls and serve topped with bread.

Nutritional Info: 
Per Serving:290 calories (140 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 33g carbohydrate (5g dietary fiber, 9g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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