Authentic Spanish Gazpacho

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refreshing, uncooked tomato soup from Andalusia—crafted with ripe heirloom tomatoes and fresh herbs, no canned tomatoes. This spanish-inspired salads ready in about 30 minutes pairs ripe heirloom tomatoes, medium cucumber, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs ripe heirloom tomatoes
• 1 medium cucumber
• 1 red bell pepper
• 1/2 red onion
• 1 clove garlic
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1/4 cup chopped fresh cilantro
• 1 slice (1 oz) crusty bread
• 1 tsp kosher salt

Instructions

1. Step 1: Core and chop 2 lbs heirloom tomatoes into 1-inch pieces. Peel and chop 1 medium cucumber (seeded), 1 red bell pepper (seeded), and 1/2 red onion. Add to a food processor with 1 minced garlic clove.
2. Step 2: Pulse until mostly smooth but still textured (30 seconds), then add 1/4 cup extra-virgin olive oil, 2 tbsp sherry vinegar, 1/4 cup chopped cilantro, and 1 tsp kosher salt. Pulse until emulsified (20 seconds).
3. Step 3: Soak 1 slice (1 oz) crusty bread in 1/4 cup cold water for 2 minutes, then squeeze out excess. Add to processor with the mixture and pulse 5 times to thicken.
4. Step 4: Refrigerate uncovered for 2 hours to meld flavors. Serve chilled in bowls, garnished with extra cilantro and a drizzle of olive oil.