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Bowls of gazpacho topped with diced cucumber, tomato, red onion, and bell pepper.
5 from 8 votes

Gazpacho Recipe

The ultimate summer refresher, this deliciously easy Gazpacho Recipe is made with garden fresh vegetables such as tomatoes, cucumber, and onion. Learn all about how to make this healthy and traditional Gazpacho Andaluz (Chilled Spanish Tomato Soup) and enjoy all summer long.
Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Servings: 4 servings
Calories: 249kcal


  • 3 pounds vine-ripened tomatoes
  • 1 large and thick slice white bread crust removed
  • 1 red onion peeled and chopped
  • 1 English cucumber peeled, seeded, and chopped
  • 1 bell pepper seeded and chopped
  • 1 jalapeño for heat (optional) *
  • 2 cloves garlic peeled and minced
  • 3 strawberries stems removed *
  • ¼ cup olive oil
  • 2 tablespoon sherry vinegar (or red wine vinegar)
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • ¼ teaspoon ground cumin
  • Diced bell pepper, cucumber, cherry tomatoes, and red onion to garnish
  • Fresh basil for serving


  • Peel the tomatoes. Fill a large pot with water and bring to a boil. Use a paring knife to make an "X" on the bottom of each tomato. Once the water comes to a boil, add the tomatoes. Boil for just 30 seconds (we're not cooking the tomatoes here, we're just making them easier to peel). Immediately remove from the boiling water to an ice bath. Allow them to cool for 1 minute before drying with a towel.
  • Prepare the tomatoes. Peel, core, and seed each tomato. Transfer the seeds and juice to a fine mesh strainer and reserve as much of the tomato juice as possible. Transfer the juice and peeled tomatoes to a large high-speed blender.
  • Prepare the bread. Place the bread under running water just until it's absorbed water. Gently ring out your bread (yep, it's possible), getting out as much water as possible. Transfer to the food processor with the tomatoes.
  • Add remaining ingredients and blend. Add the cucumber, bell pepper, jalapeño, garlic, strawberries, olive oil, vinegar, salt, pepper, and cumin. Process until desired consistency is reached. Season with additional salt, pepper, and cumin, to taste.
  • Serve. Serve immediately garnished with your favorite toppings such as diced tomato, cucumber, red onion, and bell pepper, or transfer to the refrigerator to chill completely.


  • The jalapeño is optional. If you would like the flavor of a green chile minus the heat, try using an Anaheim chile instead.
  • Strawberries are used to help enhance not only the color but also help balance the acidity from all the tomatoes. If preferred, simply replace the strawberries with 1-2 teaspoons of granulated sugar.
  • If your vegetables are not cold at the time of blending, you may want to chill the gazpacho in the refrigerator for 1-2 hours before serving.


Calories: 249kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 1033mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3845IU | Vitamin C: 94.5mg | Calcium: 55mg | Iron: 1.5mg
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