By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
195 cal · 140 min
Spanish Gazpacho
Recipe GLPR95cf22cd5d5dc8
A refreshing chilled Spanish tomato soup infused with fresh orange juice, crispy bread, and aromatic spices. This vibrant cold soup celebrates ripe tomatoes, bell pepper, and cumin, finished with a drizzle of extra-virgin olive oil. Perfect as a light appetizer or summer meal.
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Ingredients
1 slice white sandwich bread, crust removed, torn into bite-size pieces
⅓ cup fresh orange juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped
1 small clove garlic, smashed
1 red bell pepper, coarsely chopped
½ cup chopped red onion
1 tablespoon sherry vinegar
½ teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
Directions
In a large bowl, combine the torn bread pieces and fresh orange juice. Let soak for 5 minutes until the bread has absorbed the liquid and softened.
Add the coarsely chopped tomatoes, smashed garlic clove, chopped red bell pepper, and chopped red onion to the bowl with the bread mixture.
Stir in the sherry vinegar, ground cumin, and 3 tablespoons of extra-virgin olive oil.
Season the mixture generously with kosher salt and freshly ground pepper to taste.
Transfer the mixture to a blender or food processor in batches and blend until the soup reaches your desired consistency—smooth or with some texture remaining, as preferred.
Pour the blended gazpacho into a serving bowl or individual bowls. Cover and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.
Before serving, give the gazpacho a gentle stir and adjust seasonings if needed. Drizzle each serving with additional extra-virgin olive oil and serve cold.
Comments
Spanish gazpacho scores well on availability and cost: all ingredients are stocked year-round at Charlotte chains like Harris Teeter, Food Lion, and Kroger, with tomatoes and peppers at their best in summer but acceptable now, and total ingredient cost runs around $8–10 for four servings or roughly $2–2.50 per bowl. The stated 140 minutes is misleading—this is primarily chilling time, and actual hands-on work is closer to 20 minutes of chopping and blending, which matters for weeknight cooking. It's a nearly hands-off summer dish that reheats poorly (gazpacho is best served cold the same day) and works perfectly for a light supper when you don't want to heat the house, though it skews more toward a first course or light lunch than a family dinner on its own.
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