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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 30 min
  • Inactive: 2 hr 5 min
  • Yield: 6 servings
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3 slices day old French bread, crusts removed

2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped

2 small kirby cucumbers, coarsely chopped

1 red or yellow bell pepper, cored, seeded, and coarsely chopped

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 cups tomato juice or water

1 tablespoon sugar

1 tablespoon Spanish paprika

Kosher salt and freshly ground black pepper

1/4 cup sherry wine vinegar

1/2 cup extra-virgin olive oil

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 lemon, juiced


Chopped tomato

Chopped cucumber

Chopped bell pepper

Chopped onion

Chopped hard-cooked egg

Lemon wedges


  1. Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
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