• Authentic Spanish Gazpacho

    Coming from Spain, my go-to hot weather dish is always a yummy gazpacho. It's super refreshing and satisfying, and it doesn't require me to turn on the oven or the stove! It's also a great way to use up those beautiful, lycopene-rich summer tomatoes.


    11 ingredients

    15 minutes

    Yields: 4-6



    • 2 lbs Roma or any other type of tomatoes (fresh and ripe, halved)
    • 1 Green bell pepper (cored and diced)
    • 1 Cucumber (small / 1/2 lb, peeled and diced)
    • 1/2 Red onion (small, peeled, and diced)
    • 2 Garlic cloves (small)

    Oil, Vinegar & Spices

    • 2 tbsp Extra virgin olive oil
    • 3 tbsp Red wine vinegar (or even better, sherry vinegar)
    • 1 tsp Pink Himalayan salt
    • 1/2 tsp Black pepper (freshly ground)
    • 1/2 tsp Cumin, ground


    • 1 thick slice of white bread, soaked, crust removed
    • Optional garnishes: croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients


    • Purée. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the texture reaches your desired consistency.
    • Season. Taste and season with extra salt, pepper, and/or cumin if needed.
    • Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
    • Serve. Serve cold, topped with your desired garnishes. Enjoy!


    • Leftovers? Transfer to a food storage container and refrigerate for up to 3 days or freeze for up to 3 months.

    For additional and exclusive tips and tricks, and recipes, FOLLOW Zesty Glow on Instagram and LIKE Zesty Glow on Facebook!

wellness tools &
advice delivered to your inbox

lose weight coach