Spanish · Soup · Free recipe

Spanish-Style Tomato Gazpacho

Name: Spanish-Style Tomato Gazpacho
Yield: 4 starter portions
Cuisine: Spanish
Ingredients: 900 g ripe tomatoes, cored; 150 g cucumber, peeled; 100 g green pepper, seeded; 1 small garlic clove; 40 g white bread, crust removed; 50 ml extra-virgin olive oil; 20 ml sherry vinegar; 100-200 ml cold water; 3/4 tsp salt, then to taste

A smooth tomato soup with cucumber, pepper and a bright vinegar finish.

From the World Recipes at Home collection · BSIN · 21 October 2026

Jump to recipe ↓The Spain cookbook →

Active preparation: 20 minutes
Cooking: No cooking
Makes: 4 starter portions
Additional time: 2 hours chilling

Spanish-Style Tomato Gazpacho from our Spain collection

At the table

A home-kitchen version.

Ripe tomatoes make the base of this chilled gazpacho, with cucumber, green pepper, olive oil and sherry vinegar. A small amount of bread helps give it body.

There is no cooking stage, but there is a two-hour chill. That time matters for both serving temperature and the initially sharp flavour of the garlic.

The recipe

Spanish-Style Tomato Gazpacho

Makes 4 starter portions

Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.

Ingredients

Equipment

blender, sieve if desired

Allergen notes

Wheat in bread; check vinegar labels.

Method

Prepare the vegetables. Cut the tomatoes, cucumber and pepper into pieces small enough for the blender. Reserve a little cucumber and pepper for a finely diced garnish. Remove the garlic's central shoot if it tastes harsh.
Soften the bread. Tear the bread into a bowl and moisten it with 100 ml of the measured water. Leave for 5 minutes so there are no dry lumps when the soup is blended.
Blend until smooth. Add the tomatoes, remaining cucumber and pepper, garlic, soaked bread, vinegar and salt. Blend thoroughly, stopping to scrape the jug if needed. Work in batches if the jug is small.
Add the oil. With the blender running, pour in the olive oil gradually. The soup should become creamy and slightly lighter in colour. Add more cold water only if it is too thick to pour.
Chill and adjust. Cover and refrigerate for at least 2 hours. Taste cold, then adjust the salt or vinegar a little at a time. Pass through a sieve if you prefer an especially fine texture.
Serve cool. Stir before dividing between bowls. Add the reserved diced vegetables and a small thread of olive oil. Keep the garnish modest so the smooth tomato base stays the focus.

Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.

Small details, better results

Before you cook

Use very ripe tomatoes and taste their flavour before starting.
Begin with the listed small garlic clove rather than increasing it before the soup has chilled.