Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.

Cheryl & Bill Jamison
Source: EatingWell Magazine, Soup Cookbook




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.

  • Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, Piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.

  • Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.


To make ahead: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving.

Ingredient Note: Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.

Nutrition Facts

84 calories; protein 1.8g 4% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 4.6g; fat 5.1g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 1617.4IU 32% DV; vitamin c 36.7mg 61% DV; folate 32mcg 8% DV; calcium 21.6mg 2% DV; iron 0.6mg 3% DV; magnesium 21.3mg 8% DV; potassium 404.8mg 11% DV; sodium 218.8mg 9% DV; thiamin 0.1mg 7% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wonderful summer soup! So fresh and light yet very satisfying. The only change I made was to broil the tomatoes and pepper instead of using a grill. Will continue to make. Read More
Rating: 4 stars
I added chilli pesto oregano and kale.. yummmm Read More
Rating: 5 stars
Instead of grilling I broiled or baked the tomatoes. In addition I broiled the red bell pepper and skinned it. Read More
Rating: 4 stars
I wanted more garlic but don't like too much raw garlic so I fried some on low in 1 T of butter and 1 T of olive oil. I blended that into a paste with a hard boiled egg and bread crumbs then added the tomatoes and bell pepper. I used basil instead of parsley simply because I have it growing. With my changes this makes an incredibly delicious soup although not a true gazpacho. Read More