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Recipe: Recent and Simple Rustic Gazpacho (a summertime win)!

Studying Time: 3 minutes

I used to be first impressed to make gazpacho by an interview with Penelope Cruz in InStyle journal, of all locations, again in 2014. (“In Spain we eat gazpacho virtually day-after-day, so that you get a variety of greens in a means that could be very scrumptious.”) I had form of prevented gazpacho as much as that time,* however I additionally had a mountain of ripe tomatoes in my backyard to make use of up. I used to be getting uninterested in spending hours cooking them down into tomato sauce, and wished one thing fast, simple and scrumptious!

(*My first encounter with gazpacho was within the dorm cafeteria throughout undergrad at College of Oregon many moons in the past. I believed “how bizarre” and steered clear. Someway, the discordance of seeing what, when executed properly, is a lightweight, recent, beautiful dish in a dorm cafeteria made me proceed to keep away from gazpacho for a lot of, a few years.)

I did an internet seek for recipes, which fluctuate extensively. (Some use largely tomato juice, which was NOT what I had in thoughts.) I mixed traits of some completely different recipes to give you this little winner. It was tremendous simple, tremendous tasty, and husband-approved. (That’s vital, since he wasn’t so certain concerning the thought of a chilly soup.)

Why this recipe is nice

Very like ratatouille (recipe coming quickly!), gazpacho inexplicably fell out of favor after a number of intense years. Critically, I don’t know why. I’ve additionally used bought tomatoes to make this recent, beautiful, simple soup. Homegrown or no, I really respect the truth that this soup begins out chilly and stays chilly, with no cooking in between.

I’ll be having fun with my gazpacho this summer time although I now dwell in a home with central air-conditioning, but it surely actually got here in helpful it once I lived in a cute older residence with no central A/C, it was 90-thousand levels outdoors, and my kitchen was scorching sufficient with out turning on the range or oven!

Image of a rustic gazpacho in a clear glass serving bowl, with a clear ladle, against a pale blue and white tablecloth

Rustic Gazpacho

Carrie Dennett, MPH, RDN

This simple recipe is very pleasant on a day when it’s too scorching to prepare dinner! I wouldn’t name it a fundamental dish soup, however this salad-in-a-bowl is a beautiful accompaniment to grilled meat, poultry or fish. At lunch, it could pair properly with a grain-and-bean salad, a inexperienced salad with some protein, or with a sandwich or wrap. It additionally makes a satisfying snack!

Prep Time 20 minutes

Chilling time 1 hr

Whole Time 1 hr 20 minutes

Course Soup

Delicacies Mediterranean


  • 3 kilos ripe tomatoes, minimize into giant chunks
  • 1 giant cucumber, peeled, halved, seeded (provided that seeds are giant) and minimize into chunks
  • 1 yellow bell pepper, de-stemmed, seeded and minimize into chunks
  • 2 garlic cloves, peeled and crushed
  • 1/2 cup additional virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup water (you need to use much less if you’d like a thicker soup)
  • 1 giant slice stale rustic bread
  • 1/2-1 teaspoon floor cumin
  • Salt, to style
  • Dried floor crimson pepper or scorching sauce, to style


  • Finely diced cucumber, thinly sliced scallions (inexperienced onions) and/or chopped Italian (flat-leaf) parsley for garnish


  • Tear the bread into giant chunks, place them in a bowl, and canopy with water. Put together the greens and measure out the oil, vinegar and water.

  • In a meals processor or blender, layer the tomatoes, cucumber and bell pepper. Toss the garlic cloves on prime, then pour within the oil, vinegar and 1/2 cup of thewater. Pulse till the components are mixed into coarse pureed. If combination is just not liquid sufficient (it will rely upon how juicy your tomatoes are), add extra water.

  • Squeeze a lot of the water out of the bread chunks, and add them to the blender or meals processor. Pulse a number of extra instances.

  • Add the salt, cumin and crimson pepper or scorching sauce (if utilizing), and pulse a number of extra instances to mix. Style, and add extra seasoning if desired.

  • Refrigerate till chilled, an hour or extra. Serve with further scorching sauce and instructed garnishes, if desired.


The bread is completely non-obligatory. I used to make it with out, and discover it satisfying both means. The bread does give a bit of extra texture and thickness. I’ve used each a meals processor and a Vitamix to make this recipe, however a daily blender would additionally work. I cease processing when the combination is sort of liquidy, however I can nonetheless see tiny chunks of tomato, cucumber and yellow pepper. I normally find yourself utilizing about 2/3 cups of water, lower than what many recipes instructed, however I feel this is dependent upon the kind of tomato you employ, as some tomatoes naturally have the next water content material. Whereas this gazpacho is finest proper after you make it, any leftovers will nonetheless be excellent the subsequent day.  

Carrie Dennett is a Pacific Northwest-based registered dietitian nutritionist, freelance author, intuitive consuming counselor, writer, and speaker. Her superpowers embody busting diet myths and empowering girls to really feel higher of their our bodies and make meals selections that assist pleasure, diet and well being.

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