Spanish Gazpacho

spanish gazpacho
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
2 hrs 20 mins
5 cups

Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico.


  • 1 slice white sandwich bread, crust removed, torn into bite-size pieces (⅓ cup)

  • cup fresh orange juice

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)

  • 1 small clove garlic, smashed

  • 1 red bell pepper, coarsely chopped (½ cup)

  • ½ cup chopped red onion

  • 1 tablespoon sherry vinegar

  • ½ teaspoon ground cumin

  • Kosher salt and freshly ground pepper


  1. In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.

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