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
- 2 lbs ripe tomatoes, cored
- 1 medium cucumber, peeled and roughly chopped
- ¼ cup red onion, roughly chopped
- 2 tbsp sherry vinegar
- 1 cup cherry tomatoes, halved
- 8 oz crusty bread, torn into chunks
- ½ cup extra-virgin olive oil, divided
- 1 pinch salt and black pepper to taste
Instructions
- 1
Combine cored tomatoes, cucumber, and red onion in a blender. Pulse 8–10 times until chunky, not smooth.
- 2
Pour the blended mixture into a large bowl. Stir in sherry vinegar, 3 tbsp olive oil, salt, and pepper.
- 3
Cover and chill in the fridge for at least 15 minutes, or up to 4 hours for deeper flavor.
- 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.
- 5
Ladle chilled gazpacho into bowls. Top with halved cherry tomatoes, crusty bread croutons, and a drizzle of olive oil.
- 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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