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The Recipe · No.301 · Gazpacho

Gazpacho, and where to source it

Gazpacho — 5best2buy.com 5BEST2BUY.COM Gazpacho Spanish 5best2buy.com

Nothing here gets cooked, so gazpacho depends entirely on August tomatoes and a good olive oil; out of season it just tastes thin. Drizzle the oil in slowly at the end with the blender running so it emulsifies, which is what turns the soup silky and pale orange rather than watery. Chill it hard before you serve it.

By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook0 min
Makes4 servings
CuisineSpanish
Cost$
Vegan
Contains  gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for 4 servings
Olive oil
Drizzled in at the end to emulsify; a peppery Spanish oil makes the soup creamy and rounds the acid.
1/2 cup
Source it →
Sherry vinegar
The acid that wakes the whole bowl; Spanish sherry vinegar is sharper and nuttier than wine vinegar.
3 tbsp
Source it →
Rustic bread
A handful soaked and blended in to thicken and give body; day-old country bread works best.
2 slices
Source it →
Ripe tomatoes
The whole point of the soup; use dead-ripe summer tomatoes or make something else.
2 lb
Local / market
Cucumber
Peeled and blended for cool freshness; a firm cucumber keeps it from going bitter.
1
Source it →
Green bell pepper
A small amount blended in for the grassy Andalusian bite.
1/2
Local / market
Garlic
One small clove raw for backbone; too much overpowers the tomato.
1 clove
Source it →
The Rundown
Greedometer ●●●●● Squeaky clean
About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
No-cook
The Method
  1. Soak the breadTear the bread and soak it in a splash of water so it blends smooth.
  2. Blend the baseBlend tomatoes, cucumber, pepper, garlic, soaked bread, and vinegar until fully smooth, about 2 minutes.
  3. EmulsifyWith the blender running, pour in the olive oil in a thin stream until the soup turns pale orange and creamy.
  4. StrainPass through a sieve for a silky texture, pressing the solids to get all the liquid.
  5. ChillRefrigerate at least 2 hours until cold; taste and adjust salt and vinegar before serving.
The Toolkit

Blender · Fine sieve · Mixing bowl · Ladle · Chef knife

Straight Answers
Can you make Gazpacho in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Can you freeze Gazpacho? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Gazpacho ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Gazpacho gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

Is Gazpacho vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Community Notes

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© 2026 5best2buy.com · Recipe No.301

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