Chilled Tomato Gazpacho with Crusty Bread
A 10-minute Spanish cold soup built on ripe tomatoes, cucumber, and sherry vinegar, served icy cold with crispy bread for dipping. Authentic, no-cook, and perfect for summer.
- Total time
- 10 min
- Servings
- 4
- Calories
- 312
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Combine cored tomatoes, cucumber, and red onion in a blender. Pulse 8–10 times until chunky, not smooth.
Step 2
Pour the blended mixture into a large bowl. Stir in sherry vinegar, 3 tbsp olive oil, salt, and pepper.
Step 3
Cover and chill in the fridge for at least 15 minutes, or up to 4 hours for deeper flavor.
Step 4
Toss bread chunks with 1 tbsp olive oil and a pinch of salt. Toast in a skillet over medium-high heat, stirring often, until golden and crispy, 4–5 minutes.
Step 5
Ladle chilled gazpacho into bowls. Top with halved cherry tomatoes, crusty bread croutons, and a drizzle of olive oil.
Step 6
Taste and adjust seasoning with salt, pepper, or vinegar if needed. Serve immediately.
Tools you’ll need
- blender
- large bowl
- 10-inch skillet
- ladle
- wooden spoon
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