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Close up of two glasses showing individual portions of Easy Gazpacho Recipe

Easy Recipe for Gazpacho

  • Author: (From "A Well-Seasoned Kitchen®" bt Sally Clayton and Lee Clayton Roper)
  • Prep Time: 15 mins
  • Chill Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 6 servings 1x
  • Category: First course, Chilled soups
  • Method: Blender
  • Cuisine: Spanish
  • Diet: Vegetarian


This easy recipe for Gazpacho is fresh, vibrant and tastes like summer. A tomato-based, chilled soup traditionally accented with a blend of cucumbers, peppers, onion, garlic and vinegar, Gazpacho is a refreshing starter for a summer dinner. And, this Gazpacho recipe is tried and true, having been passed down to our friend Jeanne from her mother.


  • 2 slices white bread
  • 4 teaspoons red wine vinegar
  • 1 can (14 ounce) Italian-style tomatoes (diced tomatoes with basil, garlic and oregano), undrained
  • 1/2 medium to large green pepper, seeded, cored and chopped
  • 1/2 medium onion, peeled and chopped
  • 1/2 large cucumber, peeled, seeded and finely chopped – plus more for garnish
  • 3/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon chopped garlic
  • 4 drops Tabasco sauce
  • 3/4 teaspoon kosher salt, or to taste
  • Fresh ground pepper, to taste
  • Paprika, to taste


  1. Place bread slices in a single layer in a shallow pan. Drizzle with the vinegar; soak for 15 minutes. (While the bread is soaking, prep the vegetables.)
  2. Place all ingredients in a blender (in the order listed) and mix until desired consistency. Refrigerate for at least 1 hour to allow flavors to blend.
  3. Remove from refrigerator and season with additional salt and/or Tabasco as needed. Serve cold, garnished with chopped cucumber.


Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.

Keywords: tomato, cuumber, onion

© A Well-Seasoned Kitchen ®