6 servings (serving size: 1/2 cup)

Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water. After the discovery of America, tomato was incorporated, and today, gazpacho has become a refreshing start to a meal. Olive oil and bread continue to be typical components, but we eliminated bread and cut down on the oil.

How to Make It

Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.

Ratings & Reviews

rstarrlemaitre's Review

August 30, 2013
I thought this was too vinegary, and would only use 2 tablespoons, plus more tomato to balance the flavor. Also would add bread, as is more traditional, or some sort of fresh cucumber salsa on top. Wouldn't make again, as is.

JenRaj's Review

May 08, 2012
Easy and delicious! What else could you ask for? I think the key ingredient is the sherry vinegar. Yum! I have used canned tomatoes in the past and it is even easier and still delicious. Make this often.

Cordesika's Review

February 27, 2011
This is my favorite gazpacho recipe, and I have been making it for years both for family and for guests. I usually use only red bell peppers and balsamic vinegar. I usually serve it with a breaded feta and spinach dish.