Easy Summer Gazpacho with just 10 ingredients! A fresh and flavorful starter for your next meal.


A creamy, tomato-based chilled soup that's nutritious, bright, and crisp.
Print Pin
Course: Side, Soup
Keyword: gazpacho, soup
Total Time: 20 minutes
Servings: 12


  • 4 pieces white bread, soaked in water for a few minutes to soften
  • 2 28 oz cans whole peeled tomatoes, with juice, seeded and chopped
  • 1/2 english (seedless) cucumber, peeled and diced
  • 1 green pepper, diced
  • 1 serrano or jalapeno pepper, seeded and diced
  • 1/4 red onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups cilantro leaves, loosely packed


  • In a blender, blend together tomatoes (and their juice) and bread.
  • Add all vegetables and blend. You may need to blend half and half with the tomato mixture if you're blender is not large enough.
  • Add red wine vinegar, olive oil, salt, pepper and blend.
  • Add cilantro (you can start with half the amount and do it to taste if you wish) and blend.
  • Place soup in the refrigerator until chilled. Keep for up to 3 days.