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Classic Gazpacho

Simple to make, and even easier to eat, this cold soup is perfect as a starter or light lunch. Tangy tomatoes plus cool cucumber and bright yellow pepper. A little bread, olive oil, and red wine vinegar are blended in and that's it. Seriously!
Course: Appetizer, Soup
Servings: 6


  • 2 pounds ripe red tomatoes
  • 1 medium cucumber peeled
  • 1/2 yellow bell pepper
  • 1 cup water
  • 1/4 cup olive oil + more for garnish
  • 1 tablespoon red wine vinegar
  • 1 garlic clove peeled
  • 2 slices hearty bread crusts removed
  • salt & pepper to taste
  • scallion for garnish


  • Wash and dry all of your produce.
  • Peel the cucumber and chop into thirds. Reserve 1/3 for garnish and place the other portions in a large bowl.
  • Stem the tomatoes and reserve 1 tomato for garnish. Cut the remaining tomatoes into quarters and place into a large bowl with the cucumbers.
  • Stem and seed the 1/2 yellow pepper and cut into thirds. Reserve 1/3 for garnish while placing the remaining portions with the tomatoes & cucumbers.
  • Place the cut vegetables into the bowl of a large food processor (you may have to do this in stages if you have a smaller food processor or blender) with the cup of water, bread, garlic clove, olive oil, and red wine vinegar. Add a generous pinch of kosher salt and a few grinds of fresh pepper.
  • Pulse the food processor to start and then blend full tilt until smooth. If working in stages, try to achieve an even consistency with each batch.
  • Once the mixture is smooth, adjust salt and pepper to taste. Pour into a large bowl to serve immediately, or cover and chill. I let mine sit for 45 minutes in the fridge and it was perfect!

To Plate...

  • Dice the reserved veggies & scallion into 1/2 inch pieces and place into a small bowl. Gently toss to mix.
  • Pour the chilled soup into several serving bowls and garnish with the chopped vegetables and a swirl of olive oil.
  • Or, you can plate as I did and place the vegetables into the serving bowls before pouring the soup and then swirl the soup around them.


Directions slightly modified from the original NYT Magazine article, Gazpacho: Not Hot and Not a Bother, by Mark Bittman.