Properties8
| Type | Recipe |
| Author | Karlos Arguiñano |
| Difficulty | Easy |
| Prep Time | 20m |
| Total Time | 2h 20m (including chilling) |
| Serving Size | 4 people |
| Note created | Jul 31, 2025 |
| Last updated | Jun 18, 2026 |
Ingredients
- 1.2kg ripe pear tomatoes
- ½ small spring onion
- ½ cucumber
- ½ green bell pepper
- 1 garlic clove
- 30g bread crumb (white bread, crusts removed)
- ~100ml extra virgin olive oil (Note: check amount to taste when preparing)
- vinegar (preferably sherry vinegar)
- salt
- Fresh parsley
For Garnish
- 3 slices bread (for croutons)
- ½ cucumber, diced
- ½ green bell pepper, diced
- tomato, diced
Method
Use very ripe tomatoes for best flavor. Can be prepared day ahead - keeps well refrigerated. Traditional recipe uses spring onion (cebolleta), not chives. Bread adds consistency but can be omitted for lighter texture. Quality olive oil is essential for authentic flavor.
Prepare Vegetables
- Wash tomatoes and green peppers, chop and put in blender jar.
- Chop spring onion, garlic clove, and cucumber. Add to blender.
- Optional: Add bread crumb to blender.
- Season with salt, splash of vinegar, and generous amount of olive oil (~100ml).
Blend and Strain
- Blend all ingredients with electric blender until smooth.
- Optional: Strain mixture through fine mesh sieve.
- Transfer to serving bowl.
- Critical: Refrigerate for at least 1-2 hours before serving.
Prepare Garnish
- Cut bread into small cubes and fry in olive oil until golden.
- Drain on paper towels.
- Finely dice cucumber and green pepper.
Serving
- Serve gazpacho well chilled in individual bowls.
- Garnish with fried bread cubes, diced vegetables, and fresh parsley.
Never add ice! - it dilutes the flavor. Let it rest for 2h in the fridge.