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Scott Phillips

Servings: 4 or 5

Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it’s garnished with croutons for crunch and cilantro for a burst of bright flavor, but chopped cucumbers and onions are another traditional garnish.


  • 1-3/4 lb. ripe tomatoes, cored and coarsely chopped (about 4 cups)
  • 1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)
  • 1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)
  • 1/4 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or slice of white sandwich bread, plus 1/4 cup packed 1/2-inch cubes (crusts removed) for croutons
  • 9 Tbs. good-quality extra-virgin olive oil; more for drizzling
  • 2 tsp. sherry vinegar
  • 1 small clove garlic
  • Kosher salt
  • Ground cumin
  • 1 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Protein (g): 2


  • Put the tomatoes, bell peppers, torn bread, 6 Tbs. of the olive oil, the vinegar, garlic, 1 tsp. salt, and a pinch or two of cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, 4 to 5 minutes (it may be a bit frothy). Season to taste with salt and refrigerate until very cold, at least 1 hour.
  • Meanwhile, heat the remaining 3 Tbs. olive oil in an 8-inch skillet over medium heat. Add a bread cube; if it sizzles immediately, add the remaining cubes (if it doesn’t, continue to heat the oil). Cook, stirring frequently, until golden brown all over, about 1 minute. Transfer the croutons to paper towels to drain and cool.
  • Taste the gazpacho just before serving and adjust the seasonings as needed. Serve drizzled with oil and garnished with the croutons and cilantro.

Make Ahead Tips

The gazpacho can be made up to 2 days ahead and refrigerated, covered. The croutons should be made the day of serving the gazpacho.

Gazpacho with Drunken Shrimp: In a bowl, combine 1/4 cup 100% agave tequila, 1 Tbs. agave nectar, and 2 Tbs. fresh lime juice. Add 6 ice cubes and 1/2 cup cold water. Bring a saucepan of salted water to a boil. Place 1 lb. medium shrimp in a large sieve and drop the sieve into the boiling water. Immediately stir with a spoon. Cook until the shrimp are pink and curled, 15 to 20 seconds. Add to the bowl with the tequila mixture and let cool for 10 minutes. Drain and discard the liquid. Chill. Serve the gazpacho in small shot glasses, with one skewered shrimp garnishing each glass. Drunken Shrimp recipe courtesy Joanne Weir.


Rate or Review

Reviews (7 reviews)

  • User avater
    EdwinACorbett | 04/30/2019

    Very tasty and delicious .

  • User avater
    KerryRDillon | 11/01/2018

    It is very yummy and tasty

  • indieengle | 09/05/2018

    This is a great recipe - simple and tasty every time I make it. I substituted a cucumber for the peppers this time as I was out. A wonderful way to use up all those garden tomatoes!

  • jfk66 | 07/12/2016

    Very easy to make and addictive to eat. I like this kind of smooth gazpacho that is less acidic. I made it according to the recipe but only added store bought croutons the next night. Either way it was great. I'm about to make it again in less than a week. Four or five minutes of blending in my blender caused it to shut down so this time I'll have to do it less or in short spurts.

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