Soups & stews / Vegetable, beef & tomato soups
Classic Tomato Gazpacho
Not rated yet. Be the first.
Salted tomatoes give up their juice on the counter while you do nothing at all, which is our favorite kind of cooking. Blend with a slice of stale bread, add the olive oil last, and chill two hours.
The short version
Salt chopped tomatoes and let them sit 15 minutes, then blend with cucumber, pepper, garlic, a slice of stale bread, sherry vinegar and olive oil until smooth. Chill at least 2 hours. No heat at all, and the oil goes in last.
What makes ours better
small changes, very loud compliments
-
Salt the tomatoes first. Fifteen minutes with salt pulls juice and flavor out of the tomatoes, so even decent supermarket ones taste riper.
-
Blend in a slice of stale bread. Bread is the traditional thickener. It gives the soup body and a creamy, pale-orange color without any dairy.
-
Add the olive oil last, with the blender running. A slow stream emulsifies into the soup, which turns it silky and a shade lighter. Dumped in at the start, it never gets there.
-
Use sherry vinegar. It tastes rounder and nuttier than plain red wine vinegar and is the flavor most people can't name but recognize.
What you need
check the pantry before you promise anyone
- Ripe tomatoes2½ pounds
- Cucumber1 medium
- Green or red bell pepper1 medium
- Garlic2 cloves
- Stale country or baguette bread1 slice
- Sherry vinegar3 tablespoons
- Extra-virgin olive oil⅓ cup
read it twice. buy it once.
Steps
apron on. phone down. mostly.
-
Salt the tomatoes
Toss the chopped tomatoes with the salt in a large bowl. Let them sit for 15 minutes. They'll turn juicy and a bit softer.
About 15 min. Cook mode has a timer for this step.
-
Soak the bread
While the tomatoes sit, tear the bread into a small bowl and add 2 tablespoons of water. Let it soften for a few minutes, then squeeze it out lightly.
-
Blend the vegetables
Put the tomatoes with all their juice in a blender with the cucumber, pepper, garlic and bread. Blend on high for 1 to 2 minutes, until completely smooth. Work in two batches if your blender is small.
-
Add vinegar and oil
With the blender running on low, add the vinegar, then pour in the olive oil in a thin stream. The soup will lighten in color and turn creamy.
-
Strain, if you like
For an extra-smooth soup, pour it through a medium-mesh sieve, pressing on the solids with a ladle. It's good unstrained and a little more rustic.
-
Chill and adjust
Cover and refrigerate until very cold, at least 2 hours. Taste, then add salt or vinegar a little at a time. Cold dulls flavor, so it should taste slightly too bold at room temperature.
Season again right before serving. Most underseasoned gazpacho only needs a pinch of salt after chilling.
About 120 min. Cook mode has a timer for this step.
-
Serve cold
Ladle into chilled bowls or glasses. Top with the diced cucumber, a drizzle of olive oil and cracked pepper.
Good to know
things I learned the hard way, so you can skip that part
- Tomatoes are everything. Use ripe in-season ones. In winter, a 28-ounce can of whole tomatoes, drained, works better than pale fresh ones.
- Gluten-free? Leave out the bread. The soup will be thinner but still good.
- For heat, blend in half a seeded jalapeño. For a smoky edge, add ½ teaspoon of smoked paprika.
- Storage. Fridge, 3 days in a covered jar, and it's better on day two. Don't freeze it; it turns watery.
Questions, answered
asked and answered at the kitchen counter
Do I have to peel the tomatoes?
Not if you're blending in a good blender, and not if you strain the soup. Skins add a faint bitterness and tiny flecks, so for a very smooth soup, strain it.
Why is my gazpacho bitter?
Usually cucumber seeds, tomato skins or too much green pepper. Seed the cucumber, strain if you want a milder taste, and use a red pepper if you like it sweeter. A pinch of sugar helps too.
Why is my gazpacho watery?
The tomatoes were underripe, or it needs the bread. Add another small slice of soaked bread and blend again, or stir in a little more olive oil.
Can I make gazpacho without a blender?
A food processor works, though it makes a coarser soup. Run it longer and strain it. You can also grate the tomatoes on a box grater and finely chop the rest for a chunky version.
How long does it need to chill?
At least 2 hours, and overnight is better. The flavors blend as it cools.
Can I make it ahead?
Yes. Make it a day ahead for the best flavor, and stir before serving, since it separates a little.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.