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Classic Gazpacho with Homemade Croutons in a white ceramic bowl

Classic Gazpacho with Homemade Croutons

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My mom introduced us to Classic Gazpacho back in the 1970s. It became a summer favorite topped with cucumbers, peppers and buttery homemade croutons!

This traditional Gazpacho Recipe is a cold summer tomato soup that hails from the region of Andalusia in Spain.

Classic Gazpacho with Homemade Croutons in a white ceramic bowl with a red handled spoon

Classic Gazpacho with Homemade Croutons

I fell in love with this refreshing, cold soup as a child.  My first taste of a classic gazpacho was in a Swiss restaurant (weird, eh?) in Aspen, Colorado.  My dad studied at the Physics Institute there for a couple of weeks each summer…at least on those days when he wasn’t scaling some mountain…and my family enjoyed the quaint, Victorian ski town before it became so chic.

We’d spend our days hiking or parked outside the music tent listening to the daily practices or, if we were lucky, my mom would treat us to lunch.  My sisters and I would be on our best behavior, and we got tastes of exotic dishes that weren’t so prevalent in our Midwest college hometown.  It may have been at Guido’s where we all oohed and ahhed over our first tastes of this Spanish soup.

What Makes a Classic Gazpacho Recipe?

Gazpacho comes from the Andalusia region of Spain, though different regions have developed their own twists. Though there are zillions of gazpacho recipes out there, the true, classic gazpacho recipe has these traditional elements:

  • Tomatoes–Vine ripe or garden tomatoes preferred, but a good quality canned tomato will do in a pinch
  • Green Pepper–though I prefer red, green is traditional and offers a stronger flavor
  • Onion—the piquant tones are needed
  • Cucumber—I like to use an English cucumber so as to eliminate then need to remove the seeds
  • Vinegar—red wine or sherry
  • Olive oil—it adds a certain richness and mouthfeel
  • Bread—I’ve never blended bread into my gazpacho, but it does help to thicken the soup. I like my bread as crunchy croutons.
  • Water or Tomato Juice–definitely debatable whether either are traditional, but they work well to thin your gazpacho

You can see why classic gazpacho is often referred to as a liquid salad! Packed full of delicious vegetables, it’s the perfect mid-summer lunch or a refreshing addition to any meal, whether a grilled steak or sandwich. Check out my Wazpacho for a twist on this classic. This Mango Gazpacho offers another terrific fruity twist and this Beet Gazpacho is stunning!

Overhead view of Classic Gazpacho with Homemade Croutons in a white bowl topped with cucumbers, peppers and croutons

Cold Summer Soup

Shortly after, my mom recreated this cold, tomato soup at home.  Back then, my favorite elements were the slightly salty croutons which she made by sautéing cubes of a baguette in butter. But now a combination of the veggie garnish with the slightly spicy tomato puree is what I consider pure bliss.

I’ve updated my mom’s classic gazpacho recipe by adding a wee bit of hot sauce, and switching out the red wine vinegar for champagne vinegar, only because I had a higher quality version of the latter in my pantry. Sherry vinegar is a great option, too. I hope this traditional gazpacho recipe will become a new summer favorite for you, too.

More Recipes You’ll Love:

Classic Gazpacho with Homemade Croutons

Classic Gazpacho with Homemade Croutons

A spectacular cold tomato soup garnished with vegetables and homemade croutons.

Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings


  • 1 pound can of tomatoes (or fresh peeled and seeded garden tomatoes)
  • 20 ounces tomato juice
  • 1/2 cucumber, chopped
  • 1/4 green pepper, chopped
  • 1/2 onion, chopped
  • 1/4 cup champagne vinegar (or red wine vinegar)
  • 1/4 cup olive oil
  • 1/2 teaspoon Tabasco sauce, or to taste, optional
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • Diced cucumbers, bell peppers, homemade croutons


  1. Diced cucumbers, bell peppers, homemade croûtons to garnish (sauté bread cubes in butter until browned)
  2. Add all ingredients, except garnishes, to blender or food processor. Puree. Chill. Serve cold with diced veggies and croutons.


!Adapted from my mom's recipe
To make homemade croutons, saute bread cubes in a combination of butter and olive oil with a sprinkle of salt.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 418mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 2g
Gazppacho in a white bowl with toppings and a spoon

 Old photo from early blog days, circa 2011

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29 comments on “Classic Gazpacho with Homemade Croutons”

  1. Yum!

    I haven’t made Gazpacho for years. I will have to give it another go when the weather warms up.

    BTW loved your Meyer Lemon Trifle, it looks delicious, I have bookmarked that one too 🙂

  2. This looks fabulous and I LOVE gazpacho! I like food memories attached to certain dishes. Headed over to check your interview now!

  3. Looks perfect! And I really enjoyed reading your interview!

  4. i love this all time…yummy one

  5. I’ve prepared gazpacho, but with fresh tomatoes, and was delicious … the perfect appetizer for summer dinners with friends! Beautiful post Lizzy 🙂

  6. There was a fabulous Mexican restaurant in my college town and their shrimp cocktail was actually gazpacho with shrimp in it served in one of those beer goblets. It was my absolute favorite thing to order! I miss it so much, because we haven’t found a good Mexican place in the three years we’ve lived in Wichita. 🙁 I guess I should try it at home!

  7. Gazpacho is such a lovely summer treat. I remember trying it as a young girl and being so surprised by the temperature and the taste! Thank you for sharing this delicious recipe, my sweet friend. I hope you have a wonderful Sunday. I’m smiling and my stomach is growling now 🙂

  8. What a refreshing soup for this season! I’ll try this out for lunch this week.

  9. I must say that this recipe is no correct.The gazpacho must have pepper and garlic, and not onion, not tabasco not even juice of tomato, and the bread must be fried in olive oil. You have done a delicious soup of tomato, but not gazpacho.

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