Gazpacho With Crispy Serrano

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“Ripe summer tomatoes, cucumber, sweet bell pepper and onion combine for a chilled, refreshing soup. A garnish of salty Serrano ham takes you straight to Spain. Cooking time includes chilling time.”
1hr 20mins

Ingredients Nutrition


  1. Bring a saucepan of water to a rolling boil. Cut a X in the bottom of the tomatoes and plunge into boiling water for about 10 seconds. Remove to a bowl of cold water. Peel and cut tomatoes and put in blender or food processor.
  2. Fill a small bowl with water and add bread. Set aside.
  3. Peel and chop cucumber. Add to blender/food processor.
  4. Squeeze out excess water from bread and add to blender/food processor along with chopped garlic, peppers, olive oil, onion, vinegar and salt to taste.
  5. Process until desired texture.
  6. Add additional soaked bread to thicken and process. If you prefer a thinner texture, add water and process again.
  7. Chill for at least an hour to blend flavors.
  8. When ready to serve, place a small saucepan over medium heat. In a small amount of olive oil, cook Serrano ham until crispy.
  9. Serve chilled gazpacho garnished with crispy Serrano ham and chopped parsley.

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