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Easy Spanish Gazpacho

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people
Author Telma Guerreiro | Once Upon a Pan


  • 1 kg very ripe tomatoes peeled, seeded and coarsely chopped
  • 1 day old baguette inside only (optional)
  • 1 cucumber peeled, seeded, coarsely chopped
  • 1 small onion coarsely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper coarsely chopped
  • 2 tbsp apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • Salt & pepper to taste
  • Cucumber slices for garnish


  • Start by soaking the bread in a small amount of water (a few tablespoons). Gently remove and squeeze dry.
  • Place the tomatoes, bread, cucumbers, onion, garlic and pepper in a blender.
  • Blend until the mixture is smooth. All the ingredients may not fir at one time, so you may have to fill the blender several times.
  • Add the vinegar and pulse until it is completely incorporated.
  • If you prefer a smoother texture, strain the gazpacho at this point, and return to the blender.
  • Add the olive oil little by little, while the blender is running until completely incorporated.
  • Once the gazpacho is completely blended, pour into a large non-metallic bowl.
  • Season with vinegar, salt and pepper. Mix well, cover and refrigerate for at least 1 hour. If you don't have enough time, add a couple of ice cubes o each glass when serving.
  • Garnish each glass with the sliced cucumber and serve.