Classic Gazpacho
A classic cold tomato soup from Spain, made with fresh vegetables and herbs. Perfect for hot summer days.
Ingredients
- 8 cans diced tomatoes
- 2 cup water
- 1/2 cup extra-virgin olive oil
- 4 seedless cucumber cut into 1/4-inch dice
- 4 small yellow bell pepper seeded and cut into 1/4-inch dice
- 4 small onion cut into 1/4-inch dice
- 8 medium garlic cloves minced
- 4 small jalapeno pepper seeded and minced (optional)
- 1/2 cup sherry vinegar
- 1/2 cup chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 335 mg
- Iron: 3.85 mg
- Magnesium: 86 mg
- Phosphorus: 295 mg
- Potassium: 1190 mg
- Zinc: 2.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 cans diced tomatoes
- 2 cup water
- 1/2 cup extra-virgin olive oil
- 1/2 cup sherry vinegar
- 1/2 cup chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Prepare
- 4 seedless cucumber, cut into 1/4-inch dice
- 4 small yellow bell pepper, seeded and cut into 1/4-inch dice
- 4 small onion, cut into 1/4-inch dice
- Mince 8 medium garlic cloves
- 4 small jalapeno pepper, seeded and minced (optional)
Let's Cook
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Step 1.
In a blender or food processor, combine 1/2 cup of the diced tomatoes, 2 cups water, and 1/2 cup extra-virgin olive oil. Process until smooth and pureed.
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Step 2.
Transfer the tomato puree to a large bowl. Add the remaining diced tomatoes, diced cucumber, diced yellow bell pepper, diced onion, minced garlic, and minced jalapeño (if using).
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Step 3.
Stir in 1/2 cup sherry vinegar and 1/2 cup chopped fresh parsley, basil, or cilantro. Season with salt and freshly ground black pepper to taste.
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Step 4.
Cover the bowl and refrigerate until ready to serve, at least 1 hour to allow flavors to meld. The soup can be made several hours ahead.