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

Tomato gazpacho

For a good tomato gazpacho, you need ripe tomatoes, fresh cucumber and plenty of time to cool. The white bread binds the soup lightly, olive oil rounds it out 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 or falls with the tomatoes. Cut vegetables and bread into small pieces, puree everything very finely and taste only after cooling time, because cold dishes show salt and acid differently.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Tomato gazpacho

Tomato gazpacho is a cold summer soup made from ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served fresh to taste.

Ingredients

4 servings

Method

  1. 1

    Cutting vegetables

    Roughly dice tomatoes, remove the peppers, peel cucumber or wash thoroughly and chop everything finely.

  2. 2

    Soaking bread

    Pluck the white bread into small pieces and let it soak with sherry vinegar, a little water and salt for 5 minutes.

  3. 3

    Puree finely

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

  4. 4

    Chill well

    Cover the gazpacho and refrigerate for at least 1 hour to ensure it tastes fresh and round.

  5. 5

    Season to taste

    Season cold soup with salt, pepper and a little sherry vinegar. Serve with olive oil and small cubes of vegetables.

Kitchen know-how

Tips for Tomato gazpacho

Chill well

With tomato gazpacho: Cold soups need time in the fridge. Only then do salt, acidity and herbs taste balanced.

Puree finely

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

Check acidity at the end

For tomato gazpacho: don't add lime, vinegar or lemon until after cooling time. Cold dampens flavours.

Variations

How to adapt this recipe

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

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

In tomato gazpacho: chilli, pepper or fresh herbs add more excitement to the cold soup.

Nutrition per serving

180kcal
22.0 gCarbohydrates
5.0 gProtein
8.0 gFat

Values are estimates 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, and the cooling time makes the soup fresher and rounder.

Ripe, aromatic tomatoes are crucial, and when the tomatoes have little flavour, the gazpacho will also be flat.

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

Yes. You can puree them a few hours in advance and refrigerate them. Taste again before serving.

Keep cooking

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