For me I prefer the cream of gazpacho during the Spring and Summer months for its freshness.

Cream of Gazpacho
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  • 400 grams stale bread
  • 600 grams ripe tomatoes, peeled and seeded
  • 100 grams serrano ham
  • 3 cloves garlic
  • Cut in thin strips 2 hard-boiled eggs
  • 120 ml olive oil
  • 1 teaspoon salt
  • 2 tablespoons vinegar

Instructions - How to Make

  1. Cut the bread into chunks and put in a bowl with water to cover.
  2. Let soak until softened.
  3. Cut the peeled and seeded tomatoes into chunks and place in a processor bowl with the garlic.
  4. Process until pureed.
  5. Remove softened crusts from bread and discard.
  6. Use your hands to squeeze as much water as possible out of the bread.
  7. Add the bread to the processor bowl. (If necessary, process in two batches).
  8. Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream.
  9. Chill until serving time.
  10. Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.


soy free
wheat free
seafood free
treenut free
sesame free
mustard free



2593 cal


152 g


229 g


75 g
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