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Gazpacho Soup
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Light and refreshing, this is literally a salad you can sip! The combined flavors are absolutely delicious...and the leftovers, perfecto!
Prep Time30 minutes
Refrigeration2 hours 30 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Spanish
Keyword: Gazpacho
Servings: 4 servings
Author: Debbie



  • ¼ cup chopped roma tomato, (this amount is taken from the chopped tomatoes below)
  • ¼ cup chopped English cucumber, (this amount is taken from the chopped cucumber below)
  • ¼ cup fresh corn kernels
  • 2 Tablespoons chopped fresh parsley


  • 2 cups cubed crustless rustic bread
  • ½ cup water
  • 6 roma tomatoes, chopped, divided
  • ½ English cucumber, peeled and chopped, divided
  • 1 red bell pepper, chopped
  • ½ large white onion, chopped
  • ½ cup extra-virgin olive oil
  • 2 Tablespoons dry white wine
  • 2 Tablespoons red wine vinegar or rice vinegar
  • 3 cloves garlic


  • For the garnish, individually place ¼ cup of the chopped tomatoes, ¼ cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.
  • With the cubed bread and ½ cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.
  • Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine. 
  • Place the mixture in bowl of a food processor or blender and purée until smooth.
  • With a strainer over a large bowl, strain gazpacho. No need to strain if you prefer it slightly chunky.
  • Cover and refrigerate for 2 ½ hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.
  • Ladle gazpacho into bowls.
  • Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.
  • Serve well chilled.


Gr8 Tip:

IF you have any leftovers, how about this…freeze the gazpacho in ice cube trays and add to your Bloody Marys in the morning! Amazing, right? You’re welcome!

Gr8 Do-Ahead Tip:

Soup can be prepared up to 8 hours ahead of time. Keep refrigerated and serve cold.
Tried this recipe?Mention @Great8Friends or tag #gr8food!