Spanish Gazpacho

Francine Lizotte


Amazingly flavorful, this refreshing classic Southern Spanish cold soup is the perfect dish during the summer especially when it's very hot!


☆☆☆☆☆ 0 votes

8 servings
15 Min
1 Min
Stove Top


  • 4 medium
    tomatoes, washed and blanched
  • 1 c
    plain croutons
  • 1 large
    cucumber, peeled
  • 1 large
    green pepper, seeded, ribs removed and roughly chopped in quarters
  • 1 1/4 c
    white onions, roughly chopped
  • 1/4 c
    extra virgin olive oil
  • 3 Tbsp
    vinagre de jerez (sherry vinegar)
  • 2 large
    cloves garlic, pressed
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    powdered sugar
  • 1/2 tsp
    ground himalayan sea salt
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns) * optional

How to Make Spanish Gazpacho


  1. To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
  2. Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches). Cover and chill overnight. Served with crostini
  3. To view this recipe on YouTube, click on this link >>>>

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