Spanish Gazpacho with Yogurt Drizzle and Granola Croutons

Name: Spanish Gazpacho with Yogurt Drizzle and Granola Croutons
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs (900 g) ripe tomatoes, cored and roughly chopped; 1 large (400 g) cucumber, peeled and roughly chopped; 1 medium (170 g) red bell pepper, deseeded and roughly chopped; 2 cloves (6 g) garlic, minced; 1 cup (100 g) day-old white bread, crumbled; 6 tbsp (90 ml) extra virgin olive oil; 2 tbsp (30 ml) red wine vinegar; salt, to taste; black pepper, to taste; ¾ cup (180 ml) water or tomato juice, as needed to thin gazpacho; ½ cup (120 g) plain Greek yogurt; 1 tbsp (10 g) fresh dill or cilantro, minced or torn (optional); 2 cups (200 g) day-old white bread, cut into ½-inch cubes; ½ cup (80 g) granola; ½ tsp (2½ ml) honey (optional)

From the MyKitchenBank Kitchen

A refreshing cold Spanish soup with a creamy yogurt topping and crunchy granola-studded croutons. Fresh ripe tomatoes, cucumber, and bell pepper are blended with tangy vinegar and smooth olive oil, then chilled to develop deep flavor. A dollop of herbed Greek yogurt and granola croutons add richness and textural contrast—perfect for hot summer days.

Prep: 30 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 42 min
Makes: About 6–7 cups gazpacho with toppings (4 servings)

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Ingredients

4 servings

For the Gazpacho
2 lbs (900 g) ripe tomatoes, cored and roughly chopped
1 large (400 g) cucumber, peeled and roughly chopped
1 medium (170 g) red bell pepper, deseeded and roughly chopped
2 cloves (6 g) garlic, minced
1 cup (100 g) day-old white bread, crumbled
6 tbsp (90 ml) extra virgin olive oil
2 tbsp (30 ml) red wine vinegar
salt, to taste
black pepper, to taste
¾ cup (180 ml) water or tomato juice, as needed to thin gazpacho
For the Yogurt Drizzle
½ cup (120 g) plain Greek yogurt
1 tbsp (10 g) fresh dill or cilantro, minced or torn (optional)
For the Granola Croutons
2 cups (200 g) day-old white bread, cut into ½-inch cubes
½ cup (80 g) granola
½ tsp (2.5 ml) honey (optional)

Equipment (9)

Blender
Large bowl or pitcher (2–3 quart / 2–3 liter capacity)
Cutting board
Chef's knife
Baking sheet
Small mixing bowl
Whisk
Spoon or spatula
Chilled serving bowls

Steps

Before you start

Choose ripe, flavorful tomatoes at peak season for best results
Use day-old or stale bread (fresh bread becomes mushy in gazpacho)
Chill serving bowls and glasses in the refrigerator at least 30 minutes before serving
Read through all steps to understand the timing—gazpacho needs at least 2 hours to chill

1
Prepare gazpacho ingredients
- Core 2 lbs ripe tomatoes and roughly chop them into chunks.
- Peel 1 large cucumber and roughly chop.
- Deseed 1 medium red bell pepper and roughly chop.
- Mince 2 garlic cloves.
- Crumble 1 cup day-old white bread into small pieces.
- Gather all on a cutting board or in separate bowls ready for blending.
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Ready when: All vegetables and bread are roughly chopped to bite-sized pieces
Tip: Use ripe, flavorful tomatoes at peak season and day-old bread (fresh bread becomes mushy in gazpacho)
2
Blend gazpacho
- Combine the chopped tomatoes, cucumber, bell pepper, minced garlic, and crumbled bread in a blender.
- Pour in ¼ cup (60 ml) extra virgin olive oil and 2 tbsp (30 ml) red wine vinegar.
- Pulse or blend until the mixture reaches your desired consistency—some prefer it completely smooth, others like small chunks.
- Aim for a chunky-smooth hybrid texture.
- Transfer to a large bowl or pitcher.
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Ready when: Mixture is blended to chunky-smooth consistency, not completely pureed
Tip: Don't overblend; gazpacho should have body and texture from vegetables, not be a smooth puree
3
Season gazpacho
- Taste the blended gazpacho and season generously with salt and black pepper.
- If the mixture is too thick (thicker than soup consistency), gradually stir in water or tomato juice in ¼-cup (60 ml) increments until you reach a pourable soup-like consistency.
- Remember that cold soups need more seasoning than hot ones, so season boldly now; you'll taste and adjust again after chilling.
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Ready when: Gazpacho is well-seasoned and flows like thick soup
Tip: Taste before chilling; cold dulls flavors, so season slightly more than you think is right
4
Chill gazpacho
- Cover the bowl or pitcher tightly with plastic wrap or a lid.
- Refrigerate for at least 2 hours, but preferably 4–6 hours or overnight.
- Longer chilling develops deeper, more harmonious flavors and ensures the gazpacho is served very cold.
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Ready when: Gazpacho is very cold to the touch and flavors have developed
Tip: While gazpacho chills, place your serving bowls and glasses in the refrigerator so they are cold too
5
Prepare bread for croutonsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Cut 2 cups (200 g) day-old white bread into ½-inch cubes, aiming for relatively uniform size so they toast evenly.
- Place bread cubes on a baking sheet and drizzle with 2 tbsp (30 ml) extra virgin olive oil and ¼ tsp salt.
- Toss gently with your hands to coat all surfaces.
- Spread in a single layer.
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Ready when: Bread cubes are evenly coated with oil and salt
Tip: Use a light hand when tossing so the bread doesn't break apart
6
Toast croutons in ovenOven 375°F / 190°C
- Bake in the preheated 375°F (190°C) oven for 10–12 minutes, stirring once halfway through (around the 5-minute mark), until bread cubes are golden brown and crispy throughout.
- They should be firm and have a slight crunch when you bite into one.
- Remove from oven and let cool on the sheet for 2–3 minutes until they firm up further and stop steaming.
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Ready when: Bread cubes are golden brown and crispy throughout, not dark or burnt
Tip: Stir once at the midpoint to prevent uneven browning; oven temperatures vary, so watch closely in the final 2 minutes
7
Finish croutons with granola
- Transfer the still-warm croutons to a bowl.
- Add ½ cup (80 g) granola and optional ½ tsp (2.5 ml) honey.
- Gently toss together.
- The warmth of the croutons will cause the honey and granola to slightly adhere, creating a mixed-texture, slightly sweet-savory topping.
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Ready when: Croutons and granola are combined; the topping is ready to serve
Tip: Combine while croutons are still warm so granola adheres better; if they cool too much, the granola won't stick
8
Make yogurt drizzle
- In a small bowl, whisk together ½ cup (120 g) plain Greek yogurt, a pinch of salt, a pinch of black pepper, and 1 tbsp (10 g) minced or torn fresh dill or cilantro (optional).
- If the mixture is too thick and won't pour, thin it with a teaspoon or two of water or milk until it reaches a drizzleable consistency—it should flow but still coat a spoon.
- Taste and adjust seasoning.
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Ready when: Yogurt mixture is smooth, well-seasoned, and drizzleable
Tip: Don't over-thin the yogurt; you want it to drizzle across the gazpacho and pool slightly, not be watery
9
Serve
- Remove chilled bowls from the refrigerator.
- Give the gazpacho a final taste and adjust salt and pepper if needed—it may need more seasoning now that it's fully cold.
- Ladle about 1.5–2 cups (360–480 ml) gazpacho into each chilled bowl.
- Drizzle 2–3 tbsp (30–45 ml) of the yogurt mixture across the top in a decorative zigzag or spiral.
- Top with a generous handful (about 3–4 tbsp / 30–40 g) of the granola croutons.
- Serve immediately so the croutons stay crispy and the gazpacho stays cold.
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Ready when: Bowls are filled, yogurt is drizzled, and croutons are on top
Tip: Serve everything as cold as possible; the temperature contrast between cold soup and warm croutons is part of the magic

Good to know

Tips

For a silkier, more refined gazpacho, strain the blended mixture through a fine-mesh sieve, pressing gently on solids. This removes fibrous texture from tomato skins and creates an almost velvety texture—traditional in formal Spanish gazpacho.
If gazpacho tastes too acidic or tomato-forward, add a small pinch of sugar (¼ tsp at a time) to balance the flavors. If it tastes flat or watery, it almost always needs more salt.
For deeper flavor and fresh texture contrast, finely dice a small amount of raw tomato, cucumber, red onion, and bell pepper separately and pass these as optional garnishes on the side—or stir a handful into each bowl just before serving.
On very hot days, add a few ice cubes to the bowl when serving, or freeze some of the gazpacho in ice cube trays and add frozen cubes to each bowl just before serving to keep it extra cold.

Make ahead

Gazpacho can be made 1 day ahead and refrigerated in a covered pitcher. Croutons can be made up to 3 days ahead and stored in an airtight container at room temperature. Yogurt drizzle can be made 2 hours ahead and refrigerated. Assemble bowls just before serving so croutons stay crispy.

Storage & reheating

Refrigerator: Gazpacho keeps for up to 3 days in a covered pitcher or container. Yogurt drizzle keeps for up to 2 days. Croutons keep for 3 days in an airtight container at room temperature. To reheat and re-crisp softened croutons, place on a baking sheet and toast in a 350°F (175°C) oven for 3–5 minutes. Freezer: Gazpacho does not freeze well; it becomes watery and separates when thawed.

Substitutions

red wine vinegar → Sherry vinegar. Sherry vinegar is traditional in Spanish gazpacho and has a rounder, slightly sweeter flavor. Use the same amount.
plain Greek yogurt → Sour cream or crème fraîche. Sour cream adds tang; crème fraîche adds richness. Both may need thinning with a splash of milk to reach drizzleable consistency.
granola → Crushed almonds, hazelnuts, or candied pepitas. Provides crunch and nuttiness without sweetness. Use the same volume for similar texture.
red bell pepper → Yellow or orange bell pepper. All are sweet and mild. Choose whichever looks best at your market; ripe yellow peppers are slightly sweeter.