The Best Gazpacho

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 servings
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2 slices hearty white bread, crusts removed, diced (about 1 cup diced)

2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped

1 English cucumber, 1/2 roughly chopped and 1/2 finely diced

1 red bell pepper, stemmed, seeded and roughly chopped

1 clove garlic, smashed

1/3 cup extra-virgin olive oil, plus more for serving

2 to 3 tablespoons sherry vinegar

1/2 teaspoon ground coriander

Kosher salt and freshly ground black pepper


  1. Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  2. Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  3. Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
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