Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and peppers, is a delicious way to stay cool and hydrated during the hot summer months.
Easy gazpacho recipe
This basic gazpacho recipe includes ripe old tomatoes, cucumber, peppers, garlic, shallots, olive oil and vinegar. The vegetables are raw, which emphasizes the freshness of summer ingredients. They are blended until smooth and then chilled before serving, resulting in a lively, refreshing soup. I like to garnish my gazpacho with more diced cucumber and peppers, microgreens or fresh basil, a drizzle of olive oil, and homemade sourdough croutons for texture. For more summer tomato recipes, try my Summer Tomato Salad, Tomato Caprese Salad, or Chickpea Salad with Cucumber and Tomato.
Why this recipe works
- Best Gazpacho Recipe: We’ve tried many recipes that involve mixing bread and veggies, but found this recipe easy and delicious.
- Simple, seasonal ingredients: Gazpacho is a classic example of how simple, quality ingredients can create a dish greater than the sum of its parts. Tomatoes are the star of this dish, so prepare this easy gazpacho recipe in the summer when they are at their peak.
- This is gazpacho perfect starter at every meal. It is light and tasty and goes well with many summer dishes.
- Cool and refreshing: Gazpacho is best for satisfying cravings for soup in hot weather.
- Simply : Just puree everything and chill.
- Healthy gazpacho: This soup is rich in colorful vegetables, low in fat and low in carbohydrates.
Gazpacho ingredients
- Tomatoes: This recipe is as good as the quality of the tomatoes you use. I love using heirloom or beefsteak red tomatoes. Vine tomatoes work too.
- Cucumber and Pepper: Peel a cucumber and deseed an orange or red bell pepper. Reserve some diced vegetables for garnish.
- shallot and garlic for the taste
- Vinegar: You will need two tablespoons of sherry vinegar.
- olive oil Mix into the soup and drizzle a little over it
- Salt to flavor the soup
- Sour Dough Bread for homemade croutons
- microgreen or fresh herbs as a topping if you like
variations
- tomatoes: Substitute Roma tomatoes.
- Paprika: Swap out the orange bell pepper for a yellow or red bell pepper.
- Vinegar: Substitute red wine vinegar for sherry.
- Herbs: Top your gazpacho with fresh basil.
How to make gazpacho
- Prepare the tomatoes: Blanch the tomatoes in a saucepan of boiling water for about 40 seconds or until the skin begins to peel off. Take the tomatoes out of the water and remove the skin.
- Make the gazpacho: Cut tomatoes, peppers and cucumber into large pieces. Place in blender with shallot, garlic, oil, vinegar and salt and blend until smooth. Place in the fridge for a few hours or overnight to allow the flavors to blend.
- Toast croutons: Cut the bread into small cubes. Drizzle with oil and toast in a pan over medium-high heat until edges are golden brown. Season with a pinch of salt.
- How to serve gazpacho: Take the soup out of the fridge, pour into four bowls, drizzle with olive oil and top with croutons, microgreens and diced cucumber or peppers.
What to serve with gazpacho
When serving gazpacho as a meal, pair it with a green salad. As a first course, gazpacho goes great with grilled chicken, fish or shrimp and this corn salad, potato salad or vegetable skewer.
How to store gazpacho
Gazpacho can be kept in the refrigerator for up to four days.
FAQs
What is gazpacho?
Gazpacho is a traditional Spanish soup typically served during the warmer months due to its refreshingly cool temperature. It is native to the southern region of Spain, Andalusia, where the hot summer climate calls for moisturizing dishes. It differs from most soups you’ll find in other culinary traditions as it’s served cold, making it a popular choice in hot weather.
Is gazpacho healthy?
From a nutritional perspective, gazpacho is highly valued for its health benefits. It’s packed with vitamins and antioxidants found in raw vegetables, while olive oil provides healthy fats.
Should you eat gazpacho cold?
Yes, gazpacho is eaten cold. There is no need to warm it up.
Do I have to peel tomatoes for gazpacho?
For a smoother texture, I prefer to peel the tomatoes. If you have a very powerful blender, this may not be necessary.
What vinegar do you use for gazpacho?
Traditional gazpacho recipes use sherry vinegar. If you don’t have sherry, use red wine vinegar.
More tomato recipes you’ll love
Yield: 4 portions
Serving size: 1 1/4 cups
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Blanch the tomatoes in a saucepan of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
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Cut tomatoes, peppers and cucumber into large pieces. Add to blender with shallot, garlic, olive oil, vinegar and salt. Liquefy until you get a smooth mass.
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Pour into jars and refrigerate for 3 to 4 hours or overnight to allow the flavors to blend.
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To make homemade croutons, cut the bread into small cubes. Fry in a pan with a little olive oil over medium heat until the edges are golden brown. Top with a pinch of salt.
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Divide into 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or peppers.
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Portion: 1 1/4 cups, Calories: 116 kcal, Carbohydrates: 15 G, Protein: 3 G, Fat: 6 G, Saturated Fatty Acids: 1 G, Sodium: 755 mg, Fiber: 3.5 G, Sugar: 7.5 G