Spanish Gazpacho

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 96.8 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Spanish Gazpacho calories by ingredient
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A recipe from my Spanish host mother in college. A recipe from my Spanish host mother in college.
Number of Servings: 8


    1 28-oz. can of diced (or crushed) tomatoes
    1 medium cucumber, peeled
    1 bell pepper, cut in thirds
    4 slices white bread (old or stale bread is fine)
    2 Tbsp vinegar (cider, white, or red wine vinegar)
    3 Tbsp olive oil
    1 clove garlic (more if you love garlic)
    1/3 onion


1. Tear the bread into pieces and soak in a little water and 2 T. vinegar in a bowl. Stir it so it soaks up the liquid and becomes mushy. Let it sit until the rest of the ingredients are in the blender.
2. Drain diced tomatoes in the sink and put in a large blender or food processor.
3. Peel and cut the cucumber into 1- inch pieces and add to blender.
4. Cut the pepper into thirds. Add 2 of them to the blender, and reserve the other for garnish.
5. Chop the garlic clove and onion and put them into the blender.
6. Add the bread which has been soaking in vinegar and water to the blender.
7. Turn the blender on low and slowly drizzle in the olive oil as the foods combine. Add salt and pepper to taste.
This gazpacho can be made smooth or chunky - stop the blender when it reaches the consistency you prefer.
Makes about 8 - 1/2 cup servings.
8. Chop the final third of the pepper and sprinkle a few pieces on top of each serving.

For best results, chill for a few hours before eating - the longer it sits, the better it tastes!

Number of Servings: 8

Recipe submitted by SparkPeople user ELLIE09.

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