This is the very best Gazpacho Soup ever!  I am never tempted to tinker with the ingredients, the quatities or the method. I just make this Truly Great Gapacho Soup the same way each time, and each time I am happy!

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  • Course Appetizer
  • Cuisine Spanish
  • Keyword 15 Minute Meal, Casual Dinner Party, Do-Ahead, Flavor, Summer, Vegetarian
Servings Prep Time Cook Time
6 people 10 minutes
Passive Time Total Time
24hours 10 minutes
Servings Prep Time Cook Time
6 people 10 minutes
Passive Time Total Time
24hours 10 minutes
If you use canned tomatoes, you may want to reduce the amount of sugar as canned tomatoes tend to be sweeter than fresh tomatoes.
Degree of Difficulty
  • 4 large ripe tomatoes cored, or one 16oz can of fire roasted tomatoes
  • 2 large garlic cloves chopped
  • 1 medium green bell pepper -- chopped
  • 1 slice bread crusts removed and torn into small pieces
  • 1 small cucumber peeled and seeded and chopped into large chunks
  • 1 tspn Asian chili sauce (hot)
  • 1/2 cup Spanish onion finely chopped
  • 2 tbspn sherry vinegar or seasoned rice vinegar
  • 1 tspn kosher salt
  • 1 1/2 tspn sugar
  • 1/2 cup olive oil
  • 1 tbspn cilantro chopped
  • 1/2 cup sour cream
  • 1/2 cucumber sliced and 2" lengths and served on the side
Servings: people
The Day Before
  1. Core and coarsely chop tomatoes (or used canned tomatoes) and combine with garlic, torn bread pieces, seeded cucumber, chopped green pepper, chili, chopped onion, vinegar and salt in a bowl and stir to combine. Add sugar if the tomatoes are not very sweet
  2. Spoon about half into a blender and pulse until finely chopped.
  3. With blender running, pour about half of the oil in slowly; move to another bowl and then repeat with the remaining mixture from the bowl.
  4. Taste and add more vinegar, salt or sugar as required.
  5. Refrigerate over night and for up to 2 days
  1. Serve in clear glasses and garnish either with a dollop of sour cream topped with chopped cilantro or with a sliver of seeded cucumber served on the side

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