Traditional recipes always spark my creativity, and this one was born from a memorable trip to San Sebastian in Northern Spain — where gazpacho is practically an art form. This version is refreshingly simple, letting each ingredient shine on its own. With peak-season produce straight from the farmers market and no need to turn on the stove, it’s the essence of effortless, warm-weather cooking.

Step by Step Instructions

Basque-style gazpacho served in a white bowl, topped with olive oil and fresh basil

Basque Gazpacho

Inspired by the fresh flavors of San Sebastian, this Basque Gazpacho is a chilled tomato-based soup bursting with ripe produce and vibrant Mediterranean character. With its rustic texture and a drizzle of olive oil on top, it’s like a salad in a glass — perfect for warm days or as a refreshing first course.

5 from 1 vote

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Prep Time 20

Total Time 20

Course MM-Blue, Soups and Stews, Starters

Cuisine Spanish

Servings

Calories 160 kcal

Ingredients

gazpacho

2 pounds fresh ripe tomatoes blanched, peeled, and diced
1 medium cucumber peeled and diced
1/2 yellow pepper seeded and diced
2 slices white bread chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic minced
Kosher salt and pepper to taste

For garnish

extra virgin olive oil
fresh basil leaves

Instructions

In a large bowl, combine the tomatoes, cucumber, pepper, bread, olive oil, vinegar, and garlic. Transfer to a blender to blend until smooth, 30 seconds. Or pulse to your desired consistency for a more rustic texture.
Serve, chilled, in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.

Nutrition

Calories: 160kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 61mgPotassium: 52mgFiber: 0.4gSugar: 1gVitamin A: 30IUVitamin C: 28mgCalcium: 30mgIron: 1mg

Keyword basil, bell pepper, cucumber, tomatoes

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Basque Gazpacho

Step by Step Instructions