Authentic Gazpacho

 Ingredients (makes 4-6 servings)

  • 2 pounds ripe roma tomatoes, halved and cored
  • 1 small (1/2 lb) cucumber, peeled and seeded
  • 1 medium green bell pepper, cored
  • ½ small red onion, peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly-cracked black pepper
  • ½ teaspoon ground cumin
  • 1 thick slice of white bread, crusts removed, soaked**
  • Optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients


  1. Combine all ingredients together in a blender or food processor. Puree for 1 minute or until the soup reaches your desired consistency.
  2. Taste and season with extra salt, pepper, and/or cumin if needed.
  3. Refrigerate in a sealed container for 4 hours or until completely chilled.
  4. Serve cold, topped with your desired garnish.

** To soak your bread (which will make for better blending), place under running water for a couple of seconds. Ring out completely and add bread to blender or food processor.

Recipe provided by Aramark Cooking Demonstration and sourced from

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