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
- 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
- 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.
- 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.
- 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.
- Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
- Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
- 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