Creamy Tomato Gazpacho

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Creamy Gazpacho Andaluz

This cold soup is delicious and creamy without any cream. For the best flavor, let this gazpacho sit overnight in the refrigerator to let the flavors meld.


Serves 4 to 6


3 pounds (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium yellow bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
1 slice Italian or French bread, torn into 1-inch pieces
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons finely minced parsley, chives, or basil leaves


  1. Roughly chop the tomatoes, cucumber, bell pepper, and onion and place in large bowl. Add garlic and 1½ teaspoons salt; toss until well combined. Add the bread, toss and let sit until bread has absorbed some liquid, about 3 minutes
  2. Transfer half the chopped vegetables to blender (I use a Vitamix) or food processor with the soaked bread and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes.  Place in a bowl. Repeat with remaining chopped vegetables and 1/4 cup olive oil. Add to the bowl.
  3. Stir vinegar and minced herbs into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors.



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