This gazpacho recipe is one of my favorite summer soups. We usually have a batch in the fridge all summer because it’s light, full of healthy vegetables, and makes a great side dish for so much of what we eat when it’s warm out.
The bread helps to add body to the soup. In my testing, the type of bread didn’t make any difference so use whatever you have available.
If you like blended soups, buy a stick blender, they make everything so much easier than trying to use a traditional blender.
- 3 1/2 lbs canned tomatoes
- 2 slices sandwich bread
- 2 cloves garlic
- 1 medium cucumber
- 1 Anaheim pepper
- 1/4 of a medium red onion, about 2 ounces
- 1/2 cup olive oil
- 1/2 cup spring water
- 1 tsp salt
- 1 tsp cumin seed
- 1 tsp smoked Spanish paprika
- 3 tbsp aged sherry vinegar
- Remove the seeds and pith from the pepper, peel the cucumber, then cut the cucumbers, pepper, and red onion into medium size pieces. Put them in a large flat bottom bowl with the tomatoes. Tear the bread into large pieces and add it to the bowl with the tomatoes.3 1/2 lbs canned tomatoes, 2 slices sandwich bread, 1 medium cucumber, 1 Anaheim pepper, 1/4 of a medium red onion
- Using a mortar and pestle grind the garlic, cumin seeds, smoked paprika, and salt into a paste. Add the paste to the tomato mixture. Let everything stand for 15 minutes for the flavors to combine.2 cloves garlic, 1 tsp cumin seed, 1 tsp smoked Spanish paprika, 1 tsp salt
- Add the olive oil and use a stick blender to puree the mixture to the consistency of a smoothie. Mix in the spring water and vinegar. Taste for seasoning and add more salt, and/or vinegar as needed.1/2 cup olive oil, 1/2 cup spring water, 3 tbsp aged sherry vinegar
- Some people like to add a few turns of fresh ground pepper before serving.