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Creamy No Cream Gazpacho

Creamy No Cream Gazpacho

The secret to making gazpacho with no cream taste creamy is a household staple that can be used to thicken just about any soup.  The key to perfection is in the technique.

no cream gazpacho

Creamy No Cream Gazpacho

Course Soup


  • 3 pounds ripe tomatoes
  • 1 large Cucumber
  • 1 red bell pepper
  • 1 yellow onion
  • 2 garlic cloves
  • 2 ounces crusty bread
  • 3/4 cup ice water plus more for adjusting texture
  • 1/4 cup red wine or sherry vinegar plus more for serving
  • 1/4 cup extra virgin olive oil plus more for serving
  • 2 tsp salt
  • 1 tsp smoked paprika plus more for serving
  • Salt to taste
  • 2 Tbsp chopped parsley


  • Core tomatoes. Cut in half crosswise & discard the seeds. Cut into chunks and put in a large bowl.
  • Peel cucumber and cut in half lengthwise. With a small spoon, scoop out seeds. Chop coarsely and add to tomatoes.
  • Core, seed, and coarsely chop bell pepper. Coarsely chop onion and garlic. Tear bread into pieces.
  • Put bell pepper, onion, garlic, bread, ice water, vinegar, olive oil, salt & smoked paprika in bowl with tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Transfer ingredients to a blender and blend on high until smooth, scraping down sides as needed (blend in batches if needed), 2 minutes. Add more ice water if needed to get thick but pourable consistency.
  • Taste and adjust seasoning if you like, with more smoked paprika, vinegar, salt, and olive oil.
  • Chop parsley. Serve icy cold, ladled into bowls with parsley and a drizzle of olive oil. Store in refrigerator up to 3 days.


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