Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.
Easy Gazpacho Recipe
This basic gazpacho recipe includes ripe heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of the summer ingredients. They are blended until smooth, then chilled before serving, resulting in a vibrant, refreshing soup. I like to top my gazpacho with more diced cucumbers and peppers, micro greens or fresh basil, a drizzle of olive oil and homemade sourdough croutons for texture. For more recipes using summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad or Chickpea Salad with Cucumbers and Tomatoes.
Why This Recipe Works
- Best Gazpacho Recipe: We’ve tried many recipes that include blending the bread with the vegetables, but found this recipe to be light and delicious.
- Simple, In-Season 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 make this easy gazpacho recipe in the summer when they’re at their peak.
- Gazpacho is the perfect starter to any meal. It’s light and delicious and goes well with many summer dishes.
- Cool and Refreshing: Gazpacho is the best for satisfying a soup craving in hot weather.
- Easy : Just blend everything and chill.
- Healthy Gazpacho: This soup is loaded with colorful vegetables, has minimal added fat, and is low in carbs.
Gazpacho Ingredients
- Tomatoes: This recipe will be as good as the quality of the tomatoes you use. I love using red heirloom or beefsteak tomatoes. Vine tomatoes also work.
- Cucumber and Bell Pepper: Peel one cucumber and core one orange bell pepper or red bell pepper. Save some diced veggies for garnish.
- Shallot and Garlic for flavor
- Vinegar: You’ll need two tablespoons of sherry vinegar.
- Olive Oil to blend into the soup and some to drizzle on top
- Salt to season the soup
- Sourdough Bread for homemade croutons
- Micro greens or fresh herbs as a topping if you want
Variations
- Tomatoes: Substitute Roma tomatoes.
- Bell Pepper: Swap the orange pepper for a yellow or red bell pepper.
- Vinegar: Sub red wine vinegar for sherry.
- Herbs: Top your gazpacho with fresh basil.
How to Make Gazpacho
- Prep the Tomatoes: Blanch the tomatoes in a pot of boiling water for about 40 seconds or until the skins begin to peel off. Take the tomatoes out of the water and remove the skin.
- Make the Gazpacho: Chop the tomatoes, bell pepper, and cucumber into large chunks. Place them in the blender with the shallot, garlic, oil, vinegar, and salt, and liquefy until smooth. Refrigerate for a few hours or overnight to let the flavors meld.
- Toast Croutons: Slice the bread into small cubes. Drizzle with oil and toast in a pan over medium heat until the edges are golden. Season with a pinch of salt.
- How to Serve Gazpacho: Remove soup from the fridge, transfer to four bowls, drizzle with olive oil, and top with croutons, microgreens, and diced cucumber or bell pepper.
What to Serve with Gazpacho
If you’re serving gazpacho as a meal, pair it with a green salad. As a first course, gazpacho would be delicious with grilled chicken, fish, or shrimp and this corn salad, potato salad, or veggie kabobs.
How to Store Gazpacho
Gazpacho will keep for up to four days in the refrigerator.
FAQs
Gazpacho is a traditional Spanish soup, typically served during the warmer months due to its refreshingly cool temperature. It originates from the southern region of Spain, Andalusia, where the hot summer climate calls for hydrating dishes. It’s different than most soups you’ll come across in other culinary traditions since it’s served cold, making it a popular choice in hot weather.
Nutritionally, gazpacho is highly valued for its health benefits. It’s packed with vitamins and antioxidants from raw vegetables, while olive oil provides healthy fats.
Yes, gazpacho is eaten cold. There’s no need to warm it.
I prefer to peel the tomatoes for the smoothest consistency. If you have a very powerful blender, it may not be necessary.
More Tomato Recipes You’ll Love
- Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
- Grilled Steak with Tomatoes, Red Onion, and Balsamic
- Summer Macaroni Salad with Tomatoes and Zucchini
- Chicken Cutlet Caprese Salad
- Grilled Mediterranean Cedar Plank Salmon
Gazpacho Soup Recipe
Equipment
Ingredients
- 1 1/2 lbs red heirloom or beefsteak tomatoes
- 1 9 ounce cucumber, peeled, plus more diced for garnish
- 1 orange bell pepper, seeded and cored, plus more diced for garnish
- ½ shallot
- 2 cloves garlic
- 2 tablespoons sherry vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 2 1/2 teaspoons kosher salt
- 1 slice sourdough bread, about 1 ounce
- micro greens, or fresh basil, optional topping
Instructions
- Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
- Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
- Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
- To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
- Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.
