Tomato gazpacho as a fresh summer recipe for warm days, barbecue evenings and light cuisine
Summer Recipe

Tomato gazpacho

For a good tomato gazpacho you need ripe tomatoes, fresh cucumber and enough time to cool. The white bread easily binds the soup, olive oil makes it round and sherry vinegar brings the necessary freshness.

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Total time 1 hr 20 min
Calories 180 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Tomato gazpacho with ripe tomatoes

The taste stands and falls with the tomatoes. Cut vegetables and bread small, puree everything very fine and taste final only after the cooling time, because cold dishes show salt and acidity differently.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Tomato gazpacho

Tomato Gazpacho is a cold summer soup made of ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served freshly tasted.

Ingredients

4 servings

Method

  1. 1

    Cut vegetables

    Dice tomatoes coarsely, decoal peppers, peel cucumber or wash thoroughly and cut everything small. Chop garlic finely.

  2. 2

    Soak bread

    Pick white bread into small pieces and let it rest for 5 minutes with sherry vinegar, some water and salt.

  3. 3

    Finely puree

    Purify vegetables, soaked bread and olive oil in a blender very finely. Dilute with cold water if necessary.

  4. 4

    Cool well

    Cover Gazpacho and put in the refrigerator for at least 1 hour to taste fresh and round.

  5. 5

    Flavouring

    Season cold soup with salt, pepper and some sherry vinegar. Serve with olive oil and small vegetable cubes.

Kitchen know-how

Tips for Tomato gazpacho

Cool well

For tomato gazpacho: Cold soups take time in the fridge. Only then do salt, acid and herbs taste balanced.

Finely puree

For tomato gazpacho: For a smooth texture mix longer and dilute with little cold water if necessary.

End-check acid

In the case of tomato gazpacho: lime, vinegar or lemon to final tune only after the cooling time. Cold dampens aromas.

Variations

How to adapt this recipe

For tomato gazpacho: Serve small portions in chilled bowls or glasses. This looks fresher and lighter.

For tomato gazpacho: More yoghurt or some soaked bread makes the soup rounder and denser.

For tomato gazpacho: chilli, pepper or fresh herbs give the cold soup more excitement.

Nutrition per serving

180kcal
22.0 gCarbohydrates
5.0 gProtein
8.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Tomato gazpacho

Yes, tomato gazpacho tastes best chilled. The cooling time makes the soup fresher and rounder.

Mature, aromatic tomatoes are crucial. If the tomatoes have little taste, the Gazpacho will also be flat.

White bread easily binds the soup and makes the texture velvetier without using cream.

Yes. You can puree them a few hours before and put them cold. Before serving, taste them again.

Keep cooking

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