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Homemade gazpacho
5 from 6 votes

Homemade gazpacho recipe

Fancy a savory refreshment? Enjoy this delicious drinkable soup from Spain!
Print Recipe
Prep Time:10 minutes
Cook Time:0 minutes
Blending time:5 minutes
Total Time:15 minutes

Equipment

  • Blender or food processor

Ingredients

  • 2 pound tomatoes (aprox. 1 kg)
  • 1 small cucumber (Around half pound/250 gr.)
  • 1 small green pepper (3,5 oz/100 gr.)
  • 1-2 small garlic cloves (peeled)
  • 1/2 teaspoon salt
  • 2 tablespoon white wine (or sherry) vinegar
  • 4 tablespoon extra virgin oil ice oil
  • 1 slice bread (Optional) around 50 gr.

Instructions

  • Wash the tomatoes and peppers. Peel the cucumber or wash it. Remove garlic germ.
    Chop the vegetables.
    Removing germ from garlic
  • Blend the ingredients together until smooth.
    If you want a thicker soup, you can add some bread (I like drinking my gazpacho from a glass, so I don’t add any bread)
    Chopped vegetables before blending
  • You can add a little water if you wish your gazpacho thinner, specially if you added bread. Just be careful not to put too much! (I don’t add any water).
  • Chill in the fridge for a couple of hours.
    Shake before serving and don’t add any ice cubes!

Notes

  • Gazpacho is a flexible recipe, so you can twist how much of the ingredients you use in order to make it just right for your preferences.
  • Gazpacho can be stored in a sealed container in the fridge for up to 2-3 days.

Nutrition

Calories: 160kcal
Course: Drinks, Main Course, Side Dish, Snack, Soup
Cuisine: Spanish
Keyword: caffeine free, cold drink, tomato, vegan, vegetables
Servings: 5 servings
Calories: 160kcal