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This recipe is the classical gazpacho that we've always made and enjoyed back home. It can be made fairly quickly and will last for a week in your fridge! You will need a hand-blender or smoothie blender. Extra tip: use a Chinese or fine colander to finish and get the smoothest gazpacho. 

Course Soup
Cuisine Spanish
Tags gazpacho, soup, spain, summer
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Servings 8 glasses
Calories 240 kcal
Author Silvia Sampere



  • 18 ripe vine tomatoes about 1.8kg
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 cucumber
  • 1/2 white onion
  • 2 cloves garlic
  • 1 cup extra virgin olive oil
  • 2 pinch salt
  • 2 tbsp white wine vinegar
  • water to adjust texture, not always needed
  • 1 piece old bread the harder and drier, the better


  • croutons, fried on a pan
  • onion, red or green pepper finely chopped
  • spring onions
  • boiled egg chopped, sprinkled


  1. Rinse and dry all vegetables. Chop the tomatoes, peppers, cucumber (peeled), onions and garlic, add to a large pot.

  2. Using a hand blender, blend all vegetables until you get a creamy soup. 

  3. Put the bread in a bowl of water until it becomes soft and spongy. Squeeze and add to the pot, together with the olive oil, salt and vinegar. Blend

  4. Taste for flavour and texture and adjust with more salt or water if needed.

  5. Take a Chinese colander, place a clean large pot beneath it, and pour the gazpacho in batches. Blend the gazpacho so it pours through the colander and into the clean pot as smoothly as possible. Once there s only tomato skin and seeds left, use a spatula or wooden spoon to press hard and squeeze the last bits of gazpacho.

  6. Store in the fridge for a few hours before consuming. You can enjoy it as a drink or in a bowl as a soup, with crunchy croutons or chopped spring onions.