Spanish Gazpacho

I have seen many variations of this recipe. I like the authentic taste of this recipe. From the smokey heat of the Spanish paprika to the cool, fresh palate of cucumbers and tomatoes. Serves about 6.


  • 2-3 slices stale white bread, crust removed
  • Ice-cold water
  • 1 small red onion, chopped
  • 1 cup water
  • 1 ½ lbs (about 8 medium) tomatoes, skinned and seeded
  • ½ cucumber, peeled, seeded and chopped
  • 1 red pepper, skinned, seeded and chopped
  • 2 garlic cloves, peeled and finely minced
  • 2 Tblsp fresh cilantro, washed and chopped
  • 1 tsp toasted cumin seeds
  • 1 tsp Spanish hot smoked paprika
  • 1 Tblsp virgin olive oil
  • 2 Tblsp sherry or red wine vinegar (prefer sherry)
  • Sugar
  • Sea or Kosher salt and freshly ground black pepper


  • 2 small shallow bowls
  • Tea kettle or sauce pan to boil water
  • Food processor or Immersion blender
  • Mesh strainer
  • 1 large bowl


  1. Over high heat approx. 1 cup water in kettle or sauce pan to a boil.
  2. Place bread in shallow bowl and clover with ice-cold water. Set aside and let soak for about 10-12 minutes, but no longer. After bread has set, squeeze bread to remove excess water. Place in bowl of food processor.
  3. Mean while, in second small bowl, place onion and pour boiling water to cover. Let set for 10-12 minutes. After set time, drain off water and place in food processor with bread.
  4. Add tomatoes cucumber, red pepper, garlic, cumin seeds, paprika, and olive oil to the food processor bowl.
  5. Process until smooth. Add vinegar and adjust taste with salt, pepper, and sugar (depending on acidity of taomatoes).
  6. Process again. Pour soup through strainer into large bowl. Add a little water if to thick.
  7. Chill until served.

What you should know

Spanish hot smoked paprika can be found in specialty stores. Don’t be tempted to substitute with regular paprika, you will deny yourself authentic taste and it will be disappointing.

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