Gazpacho with Cilantro Oil

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr 30 min
  • Yield: 6 servings
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For the gazpacho:

3 pounds tomatoes, roughly chopped

1/2 large cucumber, peeled and roughly chopped

2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)

2 cloves garlic

1/4 cup sherry vinegar

1 cup extra-virgin olive oil

1 tablespoon sugar

Kosher salt and freshly ground pepper

For the toppings:

1 bunch fresh cilantro (about 1 cup leaves)

1/3 cup extra-virgin olive oil

1 lemon, halved

Pinch of sugar

Kosher salt

1/2 large cucumber, peeled and finely chopped

1 small red Thai chile pepper, finely chopped (seeds removed for less heat)


  1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
  2. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
  3. Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.