Everything I’ve learned about making the best, most authentic tomato gazpacho comes down to using fresh ingredients and keeping it simple. With tomato season finally here, it’s the perfect time to whip up a cold, refreshing bowl. This vibrant soup is a summer staple that never disappoints.
If you’re craving something light and flavorful, this is the go-to gazpacho recipe I always turn to. It takes just about 15 minutes to prepare and delivers a fresh, tangy taste in every spoonful—or sip! Whether you serve it in a bowl or drink it with a straw, this version is truly one of the best.
The Best Authentic Gazpacho
Everything I’ve learned about making the best, most authentic tomato gazpacho comes down to using fresh ingredients and keeping it simple. With tomato season finally here, it’s the perfect time to whip up a cold, refreshing bowl. This vibrant soup is a summer staple that never disappoints.
Ingredients
- 2 pounds ripe Roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded*
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked, crusts removed*
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
Instructions
Step-By-Step Instructions
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Notes
- Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
- Cucumber: Or you can just add in half of an English cucumber, which does not need to be seeded.
- Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring our the extra water and add the bread to the blender or food processor.
- Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
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