Culinary Institute of America Recipe
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This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. It is best prepared no more than a day or two in advance.

The following recipe is adapted from the CIA's The New Book of Soups (Lebhar-Friedman Books, 2010).

CIA's Gazpacho soup recipe



Makes 8 Servings

  • 3 cups diced tomato (peeled, seeded, and juices reserved)
  • 2 cups diced cucumber (peeled and seeded)
  • 1 1/4 cups minced onion
  • 1 cup minced bell pepper
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh herbs such as tarragon, thyme, or parsley
  • 3 cups canned tomato juice
  • 1/4 cup red wine vinegar
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sliced chives


  1. Reserve 2 tablespoons each of the tomato, cucumber, onion, and pepper for the garnish.
  2. Purée remaining tomato, cucumber, onion, and pepper in a food processor or blender with the garlic, tomato paste, olive oil, and herbs until fairly smooth with some texture remaining.
  3. Transfer to a mixing bowl and stir in tomato juice, red wine vinegar, lemon juice, salt, and cayenne to taste. Cover and chill thoroughly, at least 3 hours.
  4. Recheck seasoning after chilling and adjust if needed. Serve in chilled bowls garnished with reserved vegetables and chives.

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