From Papi’s Garden: Authentic Spanish Gazpacho

And so begins our last week in Barcelona. It’s amazing how time flies when you’re on vacation! We’re still enjoying ourselves very much and especially enjoying the delicious food we grew up eating.

We took another trip to our dad’s garden and again, we brought back tons of sweet, ripe tomatoes. And since a trip to Spain would not be complete without a good gazpacho, we used them to make a huge batch, enough to feed the entire family.

The authentic Spanish Gazpacho is a cold soup made from tomatoes, cucumbers, red bell peppers and garlic and seasoned with olive oil, vinegar and salt. As far as we’re concerned, this is the only cold soup that can be labeled “gazpacho”.

Hope you enjoy it!


Authentic Spanish Gazpacho
Prep time
Total time
Serves: approx 16 cups
  • 3 medium red bell peppers, roughly chopped
  • 3 large cucumbers, peeled and roughly chopped
  • 12 medium ripe tomatoes, roughly chopped
  • 1 large clove garlic (optional)
  • 2 cups water
  • ¾ cup extra virgin olive oil
  • ¼ cup + 1 tbsp apple cider vinegar
  • 1 tsp salt or to taste
  • ¼ cup + 2 tbsp plain bread crumbs
  • Home made croutons (recipe follows)
  1. Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth
  2. Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds.
  3. Chill  for a couple of hours before serving.

Home Made Croutons
Cook time
Total time
  • 1 large french baguette
  • ¼ cup olive oil
  • ¼ tsp salt or to taste
  1. Dice the baguette and place in a large bowl
  2. Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer
  3. Bake at 400F for 20 minutes or until golden brown
  4. Serve on top of the gazpacho.
  5. Enjoy! From May I have that recipe









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9 Responses to From Papi’s Garden: Authentic Spanish Gazpacho

  1. Ann Mah August 28, 2012 at 3:36 am #

    Utterly gorgeous and I bet those home-grown tomatoes make it taste even more special. I love sieved gazpacho (as opposed to chunky), though my wrists my not agree 🙂 Enjoy the rest of your vacation!

    • mayihavethatrecipe August 28, 2012 at 4:30 am #

      Thank you!!! Fresh tomatoes definitely make a huge difference! This recipe takes a little time to make so we usually make big batches. The problem is, it never lasts, because everyone loves it so much!! Hope you enjoy it 🙂

  2. albertocook October 4, 2012 at 4:05 am #

    I’m happy to have found your blog.I have a blog of Italian recipes but I like to try new flavors.I think that your recipes are delicious

  3. Irene Aguilar October 22, 2012 at 7:31 pm #

    Actually, gazpacho also has onion in it. That’s the real gazpacho as I know it, since I’m from the south of Spain 🙂

    • mayihavethatrecipe October 22, 2012 at 8:43 pm #

      This is the recipe we got from our mom. I wonder if gazpacho is made in Catalunya? We would love to have your recipe if you would like to share it!

  4. Elizabeth January 7, 2013 at 7:36 pm #

    I worked in Barcelona when I was twenty, (yes a long time ago, lol) I practically lived on Gazpacho and cannot wait to try your recipe. Thank you.

    • mayihavethatrecipe January 7, 2013 at 8:33 pm #

      Hope you enjoy it as much as you did there… And maybe you should go back soon, just to compare the two 😉


  1. Seriously, try the soup | Tie And Jeans - August 30, 2013

    […] part of learning anything genuinely new. Here we serve stuffed bowls of Bún bò Huế or silken gazpacho. If you’ve been trained to expect Cambell’s Chicken Noodle, you might feel out of place. You […]

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