Quick Spanish-style Gazpacho with Cucumber

Serves 4
Recipe by Chadwick Boyd
Prep Time

10 min


Product used in this recipe


2 16-Ounce Containers Garden Fresh Gourmet® Organic Restaurant Style Salsa
1¼ Cups Torn Pieces Of Fresh Baguette
⅓ Cup Almonds
¼ Cup High Quality Extra Virgin Olive Oil + More To Garnish
1½ Tablespoons Sherry Vinegar
2 Teaspoons Smoked Paprika
¾ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
Finely Diced Cucumber
Fresh Cilantro Sprigs


Place the salsa in a blender or food processor along with the baguette pieces and almonds. Puree until smooth. Add in the olive oil, sherry, paprika, salt and pepper and blend another 10-15 seconds to fully incorporate. Add more salt and pepper to taste if desired. If the soup is too thick for your liking, add water a tablespoon at a time until desired consistency. Cover and place in the refrigerator to chill at least an hour before serving or store in an air tight container overnight. Pour the gazpacho into small soup cups. Top with cucumber, pieces of cilantro and a drizzle of extra virgin olive oil. Serve with crusty pieces of baguette.



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