There’s something about a chilled bowl of chunky tomato gazpacho that screams summer—sun-drenched gardens, juicy ripe tomatoes, and that refreshing hit of acidity that cools you from the inside out. This version brings a rustic twist to the traditional gazpacho recipe by keeping the vegetables chunky, adding an herby punch from fresh basil and parsley, and topping it all off with crunchy, golden croutons. It’s the kind of dish that feels fancy enough for a dinner party but easy enough to throw together on a weekday afternoon. If you're diving into summer soup recipes, this is one of the best gazpacho recipes you’ll want to keep in your back pocket all season long.
Chunky Tomato Gazpacho with Fresh Herbs and Croutons
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Spanish
Chef’s knife and cutting board essential for chopping all those fresh veggies.
Large Mixing Bowl for tossing everything together before blending.
Blender or food processor although this is a chunky version, a quick pulse helps unify the textures. If you don’t have one, a potato masher can do a rustic job.
Sheet pan for baking the croutons.
Salad spinner or colander helpful if you're rinsing a lot of herbs or vegetables.
For the Gazpacho
- 6 large ripe tomatoes Roma or vine-ripened work best, roughly chopped
- 1 large English cucumber peeled and diced
- 1 red bell pepper seeded and diced
- 1 small red onion diced
- 2 cloves garlic minced
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika optional, for a smoky depth
- 1/2 cup tomato juice or cold vegetable stock for a lighter variation
- Juice of 1 lemon
For the Herb Topping
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 tablespoon fresh chives minced
For the Croutons
- 2 cups day-old crusty bread cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Pinch of salt
Prep Your Vegetables
Start by washing and drying all your produce. Roughly chop the tomatoes, cucumber, bell pepper, and red onion. The key to chunky gazpacho is keeping the pieces a bit larger than you might expect—they’ll get slightly broken down when pulsed, but you want that texture.
Combine the Base
In a large mixing bowl, toss together the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Sprinkle with sea salt, pepper, and smoked paprika. Add the red wine vinegar, lemon juice, and tomato juice. Let it sit for 10 minutes to allow the flavors to meld and the salt to draw out moisture from the veggies.
Blend (Just a Little)
Transfer about 3/4 of the mixture to a blender or food processor. Pulse 3–4 times—just enough to break it up but not puree it. The idea is to keep chunks visible. Return it to the bowl with the remaining unblended mixture and stir to combine.
Add the Olive Oil
Slowly drizzle in the olive oil while stirring gently. This adds a silky texture without turning the soup too creamy. Taste and adjust seasoning with more salt or vinegar if needed.
Chill the Soup
Refrigerate the gazpacho for at least 1 hour before serving. Cold soups like gazpacho are best when the flavors have had time to marry and deepen in the fridge. You can chill it up to 24 hours ahead for even more flavor.
Make the Croutons
While the soup chills, preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil, garlic powder, and a pinch of salt. Spread them on a sheet pan and bake for 8–10 minutes, or until golden brown and crispy. Stir once halfway through for even browning.
Garnish and Serve
Before serving, give the gazpacho a good stir. Ladle it into bowls and top with a generous sprinkle of chopped herbs and a handful of croutons. Drizzle a bit of olive oil over the top for that glossy, restaurant-style finish.
Pairings
This chunky tomato gazpacho pairs beautifully with a range of dishes and drinks. Here are some ideas to make your meal feel complete:
Food Pairings
- Grilled Shrimp Skewers – The smoky char of the shrimp adds protein and contrast to the cold soup.
- Spanish Tortilla – A slice of potato omelet brings some starchy comfort to balance the acidity.
- Crusty Bread with Tapenade – If you're skipping croutons, a slice of olive or sun-dried tomato tapenade bread is a great side.
Drink Pairings
- Dry Rosé or Albariño – These wines have enough acidity to match the tangy soup and a lightness that complements summer.
- Sparkling Water with Lime – For a non-alcoholic option, this keeps things fresh and hydrating.
- Cucumber Mint Lemonade – A chilled herbal lemonade echoes the refreshing herbs in the soup.
FAQs
1. Can I use canned tomatoes instead of fresh?
You can, but the results won’t be quite the same. For the best gazpacho recipe experience, fresh ripe tomatoes are key to capturing the vibrant, garden-fresh taste that makes this dish special. If you do use canned, go for whole peeled San Marzano tomatoes and drain them well before chopping.
2. What type of cucumber is best for gazpacho?
English cucumbers are ideal because they have thin skin, minimal seeds, and a mellow flavor. If you’re using regular garden cucumbers, peel and seed them first to avoid bitterness and excess water.
3. Do I have to blend the soup?
For this chunky version of a cold soups gazpacho, blending is minimal—just a few pulses to create a lightly soupy texture. If you prefer a smoother cucumber gazpacho or are going for an authentic gazpacho recipe from Andalusia, a full blend might be more your style.
4. Can I make this ahead of time?
Yes! This gaspacho soup recipe easy lends itself to prep-ahead meals. It actually tastes better after a few hours in the fridge. Just keep the croutons separate until serving so they stay crunchy.
5. Can I add protein?
Absolutely. For a heartier dish, try adding diced avocado, grilled shrimp, or even a scoop of chickpeas. These additions don’t take away from the traditional gazpacho recipe feel but help make it a full meal.
