clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Tomato Gazpacho Soup, topped with fresh herbs

Easy Tomato Gazpacho Recipe


Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.



  • 5 slices stale artisan bread, crust removed
  • Water
  • 5 large ripe tomatoes (about 2 lb)
  • 1/2 English cucumber, peeled, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, cored, seeded, roughly chopped
  • 2 green onions, trimmed, roughly chopped, more for garnish
  • 2 garlic cloves, peeled, roughly chopped
  • Extra Virgin Olive Oil (I used Early Harvest Greek extra virgin olive oil)
  • 2 tbsp sherry vinegar (or
  • Salt and pepper
  • 1/2 tsp cumin
  • 1/2 tsp to 1 tsp cayenne pepper, optional if you like spicy
  • Pinch sugar
  • Small handful fresh, mint leaves, torn or chopped
  • Small handful fresh cilantro leaves, torn or chopped


  1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes. ring it out completely before using.
  2. Remove tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  4. Test the gazpacho, and if it's too thick, add a little water and blend again until you reach the desired texture.
  5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
  6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.


  • Cook's Tip: Refrigerate gazpacho for a couple of hours or overnight for a more developed flavor.
  • Serving Tip: This recipe will serve 4 or so for lunch or light supper (with your favorite crusty bread and a hearty salad, maybe Balela). To serve as an appetizer or aperitif, you pour gazpacho into small chilled glasses for 8 or more people.
  • Leftovers? Keep leftover gazpacho refrigerated in tight-lid glass containers or glass canning jars. It should keep well for 3 days or so.
  • Recommended for this Recipe: Our Early Harvest extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!
  • Category: Sides
  • Method: Blended
  • Cuisine: Mediterranean

Keywords: Tomato Gazpacho, Easy Gazpacho Recipe, Gazpacho Soup

Get a FREE e-Cookbook by subscribing!

Thanks for subscribing! Please check your email to confirm your subscription!

Get started today on the world's healthiest Diet!!

Want a FREE e-Cookbook?

A top down image of an array of vegetables on a table
The Mediterranean Dish

By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! 

And as a thank you, I will give you a FREE copy of my e-Cookbook to get started!

The Mediterranean Dish logo

Thank you for subscribing!

Check your email to confirm your subscription!

The Mediterranean Dish logo