Gazpacho is a cold Spanish soup that is made with a blend of raw vegetables, such as tomatoes, cucumbers, bell peppers, and breadcrumbs, and typically served chilled.

It is a popular dish in the United States and can be found in many restaurants and supermarkets. Some variations also include ingredients like garlic, onions, and vinegar, can be garnished with croutons or diced vegetables.


4 large ripe tomatoes(chopped), 1 large cucumber(peeled and chopped), 1 red bell pepper(chopped), 1 green bell pepper(chopped), 1/2 red onion(chopped),

2 cloves of garlic(minced), 2 cups of vegetable broth, 2 tablespoons of red wine vinegar, 2 tablespoons of olive oil, Salt and pepper(to taste),


In a blender or food processor, combine the chopped tomatoes, cucumber, bell peppers, onion, and garlic. Blend until smooth.

Add the vegetable broth, red wine vinegar, and olive oil to the blender and pulse to combine. Season with salt and pepper to taste.

Transfer the mixture to a large bowl and chill in the refrigerator for at least 1 hour or overnight. Serve the gazpacho chilled, garnished with diced vegetables or croutons, if desired.

Breadcrumb Gazpacho: Add 1-2 slices of crust less bread to the blender along with the vegetables to give the soup a thicker texture.

Spicy Gazpacho: Add a diced jalapeno pepper or a pinch of cayenne pepper to the blender for a little extra heat.

Green Gazpacho: Swap out the red bell pepper for a green one, and add a handful of chopped fresh basil to the blender for a herbaceous twist on the classic recipe.

Gazpacho with Fruit: Add 1 cup of chopped fruit, such as peaches or watermelon, to the blender for a refreshing and fruity spin on gazpacho.