This is a traditional version that serves as a great guideline. Although onion sometimes is included, it can be overpowering. This base is perfect for further experimentation. Servings: 4 servings Author: Analuisa Béjar Ingredients1 pound ripe tomatoes½ pound cucumbers p eeled and seeded1 small red bell pepper seeded1 small clove garlic peeled⅓ cup extra-virgin olive oil4 tablespoons sherry vinegar3 ounces day-old bread½ cup waterSalt to tasteGarnishes or tropezones (optional): cubed cucumber, bell pepper, fried bread croutons, Serrano ham, cucumber ribbons, cherry tomato, olive oil InstructionsRemove stems from tomatoes and cut in half.Place in a blender with remaining ingredients, and purée on high for at least 3 minutes or until you have a smooth consistency; you may add more water if necessary.Pass through a sieve and refrigerate until serving. Garnish to taste.Gazpacho can be refrigerated for up to 4 days. Related Stories Summer 2026In the Kitchen with GazpachoGazpacho is all about the tomatoes, and their ability to channel sunshine and a summer breeze in one juicy bite.READ MORE In the Kitchen with Gazpacho ...read more read less