Gazpacho I

Gazpacho I

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"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."
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3 h 25 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
  2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
  3. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
  4. To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.


  1. 51 Ratings

Most helpful positive review

I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many r...

Most helpful critical review

This was terrible.

I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many r...

Really impressed -- as were our two guests. After a scorching hot day, this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bl...

Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red pep...

I made two batches this weekend and both were good. The second batch I made with rice vinegar as suggested in another review and I liked it much better. The vinegar taste was not so strong. C...

Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor. Added cayenne for some zip, skipped the olives and instead of using water, I thinned with vegetable ...

I served this meal to my friends on a hot summer night with some white wine and crusty bread and it was a hit. It could use a little more of a kick (might add tobasco next time), but was satisf...

Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish.

Excellent recipe. I agree with the others---substitute rice vinegar.

Very good. Benefitted from a good jolt of Tabasco to spice it up.

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