Total Time
Prep 15 mins
Cook 0 mins

The most popular version of Gazpacho is chilled, fresh tomato soup. But in Spain, many times the base is served hot, with meatballs or chicken or even grapes! Regardless of the temperature, all Spanish gaspachos do contain vegetables and garlic. Posted for ZWT.

Ingredients Nutrition


  1. Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
  2. In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.
Most Helpful

We do love soups around here, & gazpacho is one of our favorites! Thoroughly enjoyed yours, & I know it will taste even better come summer & we will have some wonderfully home-grown tomatoes & cucumbers! The only change I made was to use a bit of lemon pepper instead of the indicated pepper! Many thanks for sharing the recipe! {Made & reviewed in 1-2-3 Hits recipe tag]

Sydney Mike February 26, 2012

I just made this without the water and with green olives instead of black. It is delish! Thanks for the recipe.

Jade #3 July 25, 2012

Man, this was one of the best gazpachos I've ever had!!! The green olives really added something to it, and the cracked black pepper gave it some unexpected slight heat. Amazing. I added a dollop of light sour cream and a bit of cilantro to mine and it didn't take away from the fresh flavor one bit. Thanks for posting! Made for ZWT8.

AlainaF July 24, 2012