Chilled And Refreshing: Gazpacho Recipe Made Without Bread

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Gazpacho, the vibrant and flavorful cold soup of Spain, is a perfect way to beat the heat. Traditionally made with bread, this recipe offers a lighter twist, omitting the bread for a delightful and refreshing summer staple.



4 ripe Roma tomatoes, roughly chopped

  • 1 large cucumber, peeled, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 cup fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Optional: Chopped fresh cilantro for garnish

  • Instructions:

    1. In a large bowl, combine chopped tomatoes, cucumber, bell pepper, red onion, and garlic.
    2. Add fresh basil leaves, olive oil, sherry vinegar, lemon juice, sea salt, and black pepper.
    3. Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer the ingredients to a blender and blend until a creamy consistency is achieved.
    4. Taste and adjust seasonings as desired. For a thinner soup, add a little water or vegetable broth, one tablespoon at a time, until your desired consistency is reached.
    5. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
    6. Serve chilled in bowls. Garnish with a drizzle of olive oil, a sprinkle of chopped fresh cilantro (optional), and enjoy!

    Nutrition Facts (per serving):

    Calories: 120 (approximately)

  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 350mg (depending on your salt intake)
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 2g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used.


    This no-bread gazpacho recipe offers a delightful and refreshing twist on the classic Spanish soup. Packed with vitamins and antioxidants from the fresh vegetables, it’s a healthy and satisfying meal for a hot summer day.

    Frequently Asked Questions (FAQs)

    1. Can I use other vegetables in this recipe?

    Absolutely! Feel free to experiment with other seasonal vegetables like zucchini, yellow squash, or even a handful of fresh peas.

    2. I don’t have sherry vinegar. What can I substitute?

    Red wine vinegar or white wine vinegar will work well in place of sherry vinegar.

    3. How long will this gazpacho keep in the refrigerator?

    Stored in an airtight container, your gazpacho will stay fresh for up to 3 days in the refrigerator.

    4. Can I make this recipe ahead of time?

    Yes! Gazpacho’s flavors actually develop further over time, so making it a day or even two in advance allows the ingredients to meld beautifully.

    5. Is gazpacho a complete meal?