Summer and ripe, juicy garden tomatoes means just one thing to me—easy gazpacho, and nothing beats this cool, delicious recipe topped with garlic croutons. It's super simple to make and there's no need to turn on the stove on a hot day, as the ingredients are all whizzed up in a blender.
There are a gazillion versions of gazpacho out there but this one is my favorite because it’s extremely simple and really lets the flavor of the ingredients shine. If you're ingredients are ripe, juicy and fresh, this recipe will become one of your summer cooking (or no-cooking) go-tos!
🍅 Essential Ingredients
Some dishes can recover from less-than-ideal ingredients, but because gazpacho uses raw ingredients, it can’t hide produce that's sub-par. So be sure to use the best produce you can find, especially epic tomatoes.
Tomatoes: Only make this soup with fresh-picked, ripe tomatoes, as they are what impart the delicate sweet and acidic balance that makes gazpacho so good. I sometimes make this with yellow tomatoes, or a mix of yellow and red, as they are slightly less acidic than red ones. Don’t even consider make this soup with canned tomatoes.
Garlic: This is what gives the soup some bite!
Cucumber: It's important to peel and seed the cucumber for the soup. Reserve some diced cucumber for garnish.
Bell Peppers: These add sweetness to the soup. but you could also a few cored and seeded jalapeños or Fresno chilies to give the soup a little heat.
Olive oil: Use a good quality fruity extra-virgin olive oil for it fruity flavor. The oilve oil is also what gives the soup a creamy texture.
Sourdough bread: I like to use sourdough bread for both the soup and the croutons its the tanginess factor, but you can also use crusty peasant-style bread or French baguette. The bread acts as a thickener for the soup.
🥣 How to make gazpacho
1. Start by putting all the prepped produce, vinegar, garlic, olive oil, and soaked bread in a large bowl. Add to a blender and process at high speed for 3 to 4 minutes, you may have to do this in batches.
2. For a smooth soup, strain the mixture through a fine mesh sieve set over a clean bowl, using a rubber spatula to help press it through.
3. Taste and adjust the seasonings, such as adding more vinegar, salt, and pepper.
4. Cover and chill the soup at least one hour before serving.
5. Ladle the chilled soup into serving bowls. Garnish with the croutons, diced cucumber and chopped fresh flat-leaf parsley.
🍞 How to make the croutons
The croutons are an essential part of the soup—and to some, like my family, they may even the best part. I like to make them with a crusty sourdough bread so they have a chewy texture and tangy flavor. Using a loaf that's one or two days old is ideal for the croutons, but not necessary.
1. In a medium skillet, heat the oil and butter over medium heat. Add the garlic and cook, stirring, until golden brown. Remove the garlic and discard.
2. Add the torn bread pieces and cook. tossing often, until golden brown. Transfer to a paper-lined plate to drain before using.
💭 Recipe Tips
I like straining this soup so it’s pretty smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue.
The soup will keep stored airtight in the refrigerator for up to 3 days. Shake or stir it well before serving. I don't recommend freezing the soup, as tomatoes can change texture and loose flavor when frozen.
📋 More No-Cook Recipes
Here are a few more recipes that don't require any cooking to help you beat the heat:
Santa Fe Salad with Chicken
Crunchy Vietnamese Chicken Salad
Kale Salad with Garlicky Panko and Feta
and you'll also love Jaques Pepin's Blue Cheese Salad from Cook Like a Master
This gazpacho makes a light and simple meal, but if you're looking to add something to it, some chilled poached shrimp, sliced Manchego cheese with whole grain crackers, or grilled chorizo would make good side dishes.
The soup is meant to cool you down on a hot day. Originally, it hails from the hot Andalusian region of Spain. It can be served warm, but is at its best when enjoyed chilled.
There's no need to peel the tomatoes for this recipe. Simply remove and discard the stem and core, coarsely chop tomatoes, and add to the blender.
🥄 More Easy Summer Recipes
🧾 Easy Gazpacho Recipe with Garlic Croutons
This easy gazpacho with croutons is exactly what I want—sometimes the only thing I want—when the weather has me wilting. It's a cinch to make and there's no cooking involved—just puree the ingredients togehter in a blender.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: serves 6
- Category: soup
- Method: Blender
- Cuisine: Spanish-American
4 lb. fresh ripe tomatoes, cored and coarsely chopped
2 medium bell peppers, one green and one red, seeded and coarsely chopped
1 small red onion, coarsely chopped
1 large cucumber, peeled, halved lengthwise, seeded, and coarsely chopped
4 Tbs. sherry or red wine vinegar, more as needed
3 large cloves garlic, chopped
¼ cup extra-virgin olive oil, more as needed
1 slice sourdough bread, crust removed, soaked in water, and squeezed dry
Salt and freshly ground black pepper
Garnishes: olive oil, chopped cucumber, finely chopped parsley
2 Tbs. olive oil
1 Tbs. butter
3 cloves garlic, thinly sliced
4 oz. coarse-textured bread, such a sourdough, torn or cut into ¾-inch pieces
1. In a large bowl, combine the tomatoes, bell pepper, onion, cucumber, vinegar, garlic, olive oil, and bread. In batches, process in a blender on high speed until very smooth, 3 to 4 minutes per batch. Strain through a coarse strainer into a clean bowl. Season with salt, pepper, and the additional vinegar, if desired. Cover and chill for 1 hour.
2. To make the croutons: In a medium skillet, heat the oil and butter over medium heat. Add the garlic and cook, stirring, until golden brown. Remove the garlic and discard. Add the torn bread pieces and cook. tossing often, until golden brown. Transfer to a paper-lined plate.
3. Ladle the chilled soup into serving bowls. Garnish with the cucumber and parsley. Drizzle with olive oil and top with croutons.
• I like straining this soup so it’s pretty smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue.
• The soup will keep stored airtight in the refrigerator for up to 3 days. Shake or stir it well before serving. I don't recommend freezing the soup, as tomatoes can change texture and loose flavor when frozen.
• Fresh diced colorful bell peppers also make a great garnish for soup.
- Serving Size: 1 bowl
- Calories: 381
- Sugar: 12.7g
- Sodium: 296.3mg
- Fat: 20.6g
- Carbohydrates: 42.7g
- Protein: 8.5g
- Cholesterol: 5.1mg
Keywords: gazpacho, chilled soup, easy gazpacho