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

Basque Gazpacho

© Chef Laura Bonicelli
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 minutes
Total Time 20 minutes
Course MM-Blue, Soups and Stews, Starters
Cuisine Spanish
Servings 4
Calories 200 kcal

Equipment

  • 1 blender

Ingredients
  

gazpacho

  • 2 pounds fresh ripe tomatoes blanched, peeled, and diced
  • 1 medium cucumber peeled and diced
  • 1/2 yellow bell 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 freshly ground black pepper to taste

for garnish

  • extra-virgin olive oil
  • fresh basil leaves

Instructions
 

combine ingredients

  • In a large bowl, combine the tomatoes, cucumber, pepper, bread, olive oil, vinegar, and garlic.

blend

  • Transfer to a blender and blend until smooth, about 30 seconds. For a more rustic texture, pulse to your desired consistency.

serve and garnish

  • Serve chilled in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.

Notes

This gazpacho tastes even better after chilling for a few hours to let the flavors meld. It keeps well in the refrigerator for up to 3 days.

Nutrition

Calories: 200kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 72mgPotassium: 590mgFiber: 3gSugar: 7gVitamin A: 1919IUVitamin C: 59mgCalcium: 53mgIron: 1mg
Keyword basil, bell pepper, cucumber, tomatoes
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