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Gazpacho

Name: Gazpacho
Prep time: 12 h 23 min
Total time: 12 h 23 min
Yield: 4 people
Cuisine: French
Ingredients: 1 slice bread; 2 tomatoes; 1 cucumber; 1 onion; 1 garlic clove; 3 tablespoons vinegar; 4 tablespoons olive oil; 1 glass water; Fine (or table) salt; Pepper

Gazpacho is a cold soup of Spanish origin, most commonly associated with Andalusia, made with blended raw vegetables.

It is served well chilled, often in the summer, as an appetizer or a light meal.

811 5/5 (2 reviews)

Duration

12 hours 25 min.

Difficulty

Easy

Last modified on: August 2^nd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 slice bread
2 2 tomatoes
3 1 cucumber
4 1 onion
5 1 garlic clove
6 3 tablespoons vinegar
7 4 tablespoons olive oil
8 1 glass water
9 Fine (or table) salt
10 Pepper
Total weight: 790 grams

Times for this recipe

Preparation

25 min.

Resting

12 hours

All in all

12 hours 25 min.

Preparation 25 min.

Resting 12 hours

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Cut 1 slice bread into small pieces and put them in a mixing bowl.

Stage 2 - ⌛ 2 min.

Wash and then remove the stem from 2 tomatoes.

Stage 3 - ⌛ 2 min.

Cut the pieces and pour them over the bread.

Season them with fine salt.

Stage 4 - ⌛ 3 min.

Wash 1 cucumber and cut it into pieces, then pour them over the tomatoes.

Stage 5 - ⌛ 3 min.

Prepare 1 onion, cut it into pieces, and add them to the mixing bowl along with the mashed 1 garlic clove.

Stage 6 - ⌛ 12 hours

Add 3 tablespoons vinegar, 4 tablespoons olive oil, and 1 glass water, along with more salt and pepper, then mix everything together.

Cover with a lid or plastic wrap, then refrigerate overnight.

Stage 7 - ⌛ 2 min.

The next day, pour the contents of the salad bowl into the bowl of a food processor...

Stage 8 - ⌛ 3 min.

...and blend until the mixture is smooth.

If it’s too pasty or too thick, add a little ice-cold water to thin it out.

Stage 9 - ⌛ 5 min.

Pour the mixture into a fine-mesh strainer or sieve, and strain to obtain...

Stage 10

... a light liquid.

Check the seasoning—your gazpacho is ready.

Stage 11

Serve well chilled, in glasses or bowls, as an appetizer or as a pre-dinner snack.

Remarks

Feel free to use stale bread—some people even say it tastes better than fresh bread.

If you like the flavor, you can also add a bell pepper to the recipe.

The texture of the gazpacho after blending in step 8 can vary greatly depending on your vegetables, so feel free to thin it out with a little very cold water if needed.

Keeping: Several days in a sealed container.

Source: Homemade, based on a recipe by Chef Alberto Herraiz.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	76 g RDI=29 %	8 g RDI=12 %	100 kcal RDI=5 %	420 kJ RDI=5 %
Per person	19 g RDI=30 %	150 g RDI=57 %	17 g RDI=24 %	198 kcal RDI=10 %	830 kJ RDI=10 %
Whole recipe	77 g RDI=119 %	602 g RDI=227 %	70 g RDI=97 %	792 kcal RDI=40 %	3,320 kJ RDI=40 %