Gazpacho Recipe


Serves 4-5 (makes about 5 1/2 cups)

This traditional Spanish summer soup is not only delicious and refreshing but also a great way to add more vegetables to your menu. It is so versatile that you can serve it with a tapas display, as a first course for dinner, or as lunch with some bread and manchego cheese for a summer version of tomato soup and grilled cheese sandwich. For the best presentation, dice a couple of tablespoons of the tomato and cucumber before making the soup and set aside for garnish.


  • 2 lbs cored, quartered vine-ripened or Roma tomatoes, or both (reserve some for garnish)
  • 1 red bell pepper, seeded and cut into chunks
  • 1/2 large European cucumber, seeded and roughly chopped (reserve some for garnish)
  • 1/4 large red onion, peeled
  • 2 - 3 cloves garlic
  • 1 slice day-old rustic (unsweetened) bread
  • 2 tsp sherry vinegar, more to taste
  • 1 1/2 tsp kosher salt, more to taste
  • 1/4 cup Metropolitan Market Extra Virgin Olive Oil
  • Garnish:
  • Diced tomato and cucumber, drizzle of Metropolitan Market Extra Virgin Olive Oil


  1. In a blender, puree all vegetables and bread until smooth; blend in two batches, if necessary. If the mixture is too thick, add up to 1/4 cup water to help process vegetables. For a silkier texture, see Cook’s Tip.
  2. Add the sherry vinegar and salt. Remove plug from blender lid. Cover blender. With machine running, slowly add olive oil through the opening in the lid. Taste and season with salt and sherry vinegar as needed.
  3. Transfer gazpacho to a covered container and chill for 30 minutes or up to overnight.
  4. Serve in bowls or glasses, garnished with diced tomatoes and cucumber and a drizzle of olive oil.
  5. Cook's Tip:
  6. (Optional step for a finer texture) Strain puree through a strainer or food mill and return liquid to blender.


Amount Per Serving (based on 5 servings)
Calories: 160
Fat: 12 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 390 mg
Carbohydrates: 14 g
Fiber: 3 g
Sugar: 6 g
Protein: 3 g
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Ratings and Reviews

“If the gazpacho mixture is too thick, you can park the bread. toast it and, when the gazpacho is done, break it into small crouton-like pieces and throw it in the gazpacho. to make the gazpacho a complete lunch, i often cut up a hard boiled egg into it. ”

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