"My Spanish husband taught me this delicious recipe. You can also use lemon juice in place of the vinegar." — pealawson
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plum tomatoes, chopped
green onions, chopped
cucumber, peeled and chopped
red bell pepper, seeded and chopped
salt and pepper to taste
Good and simple recipe for Gazpacho, my sister-in-law makes it this way. I make it the classical way, I use about 1 lb. of tomatoes, 2 cloves of garlic and no onion, plus a good sized piece of stale bread soaked in cold water added to the veggies. That gives it more consistency and makes it a bit thicker. Another spanish variant called Sopa Marbella adds 2 or 3 carrots, giving it a nice slightly sweet taste.
Quick and easy to make perfect for the end of a long hot summer day. I added a small amount of garlic and some siracha sauce for a bit of a kick the second time around, but even made exactly to the recipe, its really good. My pregnant tummy can't get enough.
save the spoon and serve this in a glass with a sprig of cilantro. (we added that and fresh cracked pepper.) this will be a weekly staple around here!
Used exact ingredients and measurements, and the end result was a frothy mess. If I used this recipe again, I would only blend half the ingredients, so some of the distinct flavors would be retained and I would also add tomato juice to give it a stronger base. But there are much better recipes on this site, the only advantage to this one is the short ingredient list.
I did not enjoy this recipe at all. The soup did not even really have a tomato base. All I could taste was onions. I wouldn't recommend making this.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Fresh Gazpacho
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 128
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a classic cold Spanish soup.
See how to make quick tomato soup from scratch.