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!

Truly Great Gazpacho Soup

No ratings yet
Print Pin Rate
Course: Soup
Cuisine: Spanish
Prep Time: 10 minutes
Passive Time: 1 day
Total Time: 1 day 10 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : If you use canned tomatoes, you may want to reduce the amount of sugar as canned tomatoes tend to be sweeter than fresh tomatoes.


  • 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 tbsp sherry vinegar or seasoned rice vinegar
  • 1 tspn kosher salt
  • 1 1/2 tspn sugar
  • 1/2 cup olive oil


  • 1 tbsp cilantro chopped
  • 1/2 cup sour cream


  • 1/2 cucumber sliced and 2" lengths and served on the side


The Day Before

  • 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
  • Spoon about half into a blender and pulse until finely chopped.
  • 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.
  • Taste and add more vinegar, salt or sugar as required.
  • Refrigerate over night and for up to 2 days


  • 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

Pin It on Pinterest