This easy gazpacho recipe is heaven on a hot day. Just puree everything in a blender and top the gazpacho with a drizzle of great olive oil.

Carolyn Casner
Source: EatingWell Magazine, July/August 2013


Recipe Summary

2 hrs 20 mins




Instructions Checklist
  • To prepare gazpacho: Working in two batches, puree tomatoes, bread, cucumber, bell pepper, garlic, oil, vinegar, salt and pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.

  • To prepare croutons: Rub both sides of each slice of bread with garlic, then cut the bread into 1/2-inch cubes.

  • Heat oil in a large skillet over medium heat. Add the bread and cook, stirring often, until crispy. Sprinkle with pepper, salt and thyme. Serve the gazpacho garnished with the croutons.


Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

Nutrition Facts

220 calories; protein 5.3g 11% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 8.1g; fat 10.6g 16% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 1403.8IU 28% DV; vitamin c 38.8mg 65% DV; folate 29.3mcg 7% DV; calcium 64.5mg 7% DV; iron 1.9mg 11% DV; magnesium 28.1mg 10% DV; potassium 498.9mg 14% DV; sodium 517.8mg 21% DV; thiamin 0.2mg 21% DV; added sugar 2g.