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–+ servings
Homemade Strawberry and Watermelon Gazpacho

No-cook Classic Spanish Gazpacho

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When the summer heat becomes unbearable, nothing revitalizes quite like a bowl of authentic Spanish gazpacho. This vibrant cold soup celebrates the essence of sun-ripened tomatoes, transforming humble ingredients into pure Mediterranean magic.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: accompaniment, lunch, Soup
Cuisine: American
Calories: 178
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds about 1 kg ripe Roma or beefsteak tomatoes, cored and chopped
  • 1 small cucumber peeled and chopped
  • 1 small green bell pepper cored and chopped
  • ½ small white or yellow onion chopped
  • 1 large garlic clove
  • ¼ cup 60 ml extra virgin olive oil
  • 1 –2 tablespoons sherry vinegar to taste
  • 1 thick slice day-old white bread crust removed (optional, for creaminess)
  • ¾ teaspoon fine sea salt plus more to taste
  • Freshly ground black pepper to taste
  • Optional garnishes: diced cucumber bell pepper, onion, croutons, hard-boiled egg, or a drizzle of olive oil

Equipment

Method
 

  1. Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, bread (if using), salt, and pepper in a blender or food processor.
  2. Blend on high until completely smooth (about 1–2 minutes). Taste and adjust salt, vinegar, or olive oil as desired.
  3. For extra smoothness, strain through a fine mesh sieve.
  4. Transfer to a pitcher, cover, and chill in the refrigerator for at least 2 hours (longer is better for flavor development).
  5. Stir before serving. Pour into bowls and garnish as desired.

Nutrition

Serving: 300mlCalories: 178kcalCarbohydrates: 12.1gProtein: 2.6gFat: 14.1gSaturated Fat: 1.9gSodium: 86mgPotassium: 622mgFiber: 3.6gSugar: 7.7gVitamin C: 67mg

Notes

Tips for the Best Gazpacho

  • Use only the ripest, peak-season tomatoes for maximum flavor
  • Allow time for chilling; flavors meld and mellow after a few hours in the fridge.
  • Adjust the vinegar and salt to taste, balancing the soup's natural sweetness and acidity.
  • For a smoother texture, strain the blended soup before chilling.

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