By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
133 cal · 20 min
Spanish Gazpacho
Recipe GLPR42f96b3ba29c49
A refreshing chilled Spanish tomato soup made with fresh vegetables, bread, and olive oil. This classic cold soup is perfect for warm weather and combines ripe tomatoes, cucumber, bell pepper, and garlic with a touch of vinegar and mayonnaise for a creamy finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 garlic cloves
2 small onions
1 small cucumber
1 small red bell pepper
2¼ pounds ripe tomatoes
1 ounce crustless white bread
½ cup water
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons mayonnaise
4 ounces croutons
extra virgin olive oil for serving
Directions
Peel and roughly chop the garlic cloves, onions, cucumber, and red bell pepper. Core and roughly chop the ripe tomatoes, discarding excess seeds and juice if needed to avoid a watery soup.
Tear the crustless white bread into small pieces and place in a large mixing bowl.
Add the chopped tomatoes, garlic, onions, cucumber, and red bell pepper to the bowl with the bread.
Pour the water over the vegetable and bread mixture. Stir well to combine and allow the bread to soften slightly for about 2-3 minutes.
Transfer the mixture in batches to a blender or food processor. Blend until you reach your desired consistency—leave it slightly chunky for texture or blend until smooth, depending on preference.
Return the blended mixture to a large bowl or pitcher. Stir in the olive oil, sherry vinegar, and mayonnaise until well combined. Season to taste with salt and pepper.
Cover and refrigerate for at least 2 hours, or until thoroughly chilled. The flavors will deepen as it sits.
Just before serving, divide the gazpacho among serving bowls. Garnish with croutons and drizzle with a small amount of extra virgin olive oil. Serve cold.
Comments
Every ingredient is stocked at any Charlotte chain—tomatoes, cucumber, peppers, onion, and garlic move through Harris Teeter and Food Lion year-round, and olive oil and vinegar are staples everywhere. At roughly $1.50 to $2.00 per serving, gazpacho is genuinely cheap, driven by the bulk of tomatoes and the fact that bread is often pantry stock. The twenty-minute time is honest if you have a food processor; without one, chopping five vegetables by hand pushes closer to forty. It's a same-night dish—gazpacho doesn't reheat well and is meant to be served cold and fresh—so leftovers sit in the fridge unloved.
Sign in or create a free account to add your review.
