Authentic Spanish Gazpacho

Authentic Spanish Gazpacho

Vicky Cohen and Ruth Fox


For the croutons

  • large French baguette, cubed
  • 1/4 Cup  olive oil
  • 1/4 Teaspoon  salt, or to taste

For the soup

  • medium-sized red bell peppers, chopped roughly
  • large cucumbers, peeled and chopped roughly
  • 12  medium-sized ripe tomatoes, chopped roughly
  • large clove garlic (optional)
  • 2 Cups  water
  • 3/4 Cups  extra-virgin olive oil
  • 1/4 Cup  plus 1 tablespoon apple cider vinegar
  • 1 Teaspoon  salt, or to taste
  • 1/4 Cup  plus 2 tablespoons plain breadcrumbs

The authentic Spanish gazpacho is a cold soup made from tomatoes, cucumbers, red bell peppers, and garlic, seasoned with olive oil, vinegar, and salt. As far as we're concerned, this is the only cold soup that can be labeled "gazpacho."

Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.


For the croutons

Preheat the oven to 400 degrees.

Place the bread in a large bowl. Coat with the olive oil and season with the salt. Line a cookie sheet with aluminum foil, spread the bread cubes on the cookie sheet, and bake until golden brown, about 20 minutes.

For the soup

Place all of the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth. Pour through a fine-meshed strainer to get rid of tomato and pepper skin and cucumber seeds. Chill for a couple of hours before serving. Serve the croutons on top of the gazpacho.

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