Italian Gazpacho

Dive into a bowl of refreshing Italian Gazpacho, a vibrant twist on the classic chilled soup that’s brimming with Mediterranean flavor! This no-cook recipe showcases ripe, juicy tomatoes, crisp cucumbers, and sweet red bell peppers, elevated by fragrant fresh basil and a splash of bold red wine vinegar. A unique addition of torn stale Italian bread gives it a creamy, satisfying texture that sets it apart. With just 20 minutes of prep time and no cooking required, it’s the perfect make-ahead dish for hot summer days or a light appetizer before an Italian feast. Serve it chilled, topped with crunchy croutons or a sprinkle of Parmesan cheese for added indulgence. This Italian Gazpacho is not just a recipe—it’s a taste of sunny coastal Italy in every spoonful!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 medium-sized (about 2 lbs) ripe tomatoes
• 1 large red bell pepper
• 1 medium-sized cucumber
• 1 small red onion
• 1 large garlic clove
• 1 cup, torn into small pieces stale Italian bread
• 0.25 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 10 leaves fresh basil leaves
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 0.5 cup cold water
• 0 (for garnish) optional croutons or Parmesan cheese

Directions

Step 1

Wash the tomatoes, red bell pepper, cucumber, and red onion thoroughly under cold running water.

Step 2

Remove the skins from the tomatoes by making a small 'X' at the bottom of each tomato, blanching them in boiling water for 30 seconds, then transferring them to a bowl of ice water. The skins should peel off easily. Alternatively, you may leave the skins on if you have a high-powered blender.

Step 3

Roughly chop the tomatoes, red bell pepper (remove seeds and core), cucumber (peel if desired), and red onion. Mince the garlic clove.

Step 4

In a large mixing bowl, combine the chopped vegetables, garlic, and torn pieces of stale Italian bread.

Step 5

Add the extra-virgin olive oil, red wine vinegar, basil leaves, salt, black pepper, and cold water to the bowl.

Step 6

Let the mixture sit for about 10-15 minutes to allow the bread to soften and the flavors to meld.

Step 7

Transfer the mixture to a blender or food processor. Blend on high speed until smooth. If the gazpacho is too thick, add a little more cold water until desired consistency is reached.

Step 8

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Step 9

Cover and refrigerate the gazpacho for at least 2 hours, or until thoroughly chilled.

Step 10

Serve the Italian Gazpacho cold, garnished with optional croutons, a drizzle of olive oil, or freshly grated Parmesan cheese if desired.

Nutrition Facts

Serving size	6337.4 grams (6337.4g)

Amount per serving	% Daily Value*
Calories	2303

Total Fat 80.20g	103%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1532mg	67%
Total Carbohydrate 363.40g	132%
Dietary Fiber 78.70g	281%
Total Sugars 166.90g
Protein 75.70g	151%

Vitamin D 0IU	0%
Calcium 982mg	76%
Iron 27mg	151%
Potassium 14005mg	298%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 12.2%

Carbs: 58.7%