Gazpacho Recipe
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Get ready to experience a delicious taste of Spain with this healthy and refreshing Gazpacho Recipe! Made with a combination of fresh tomatoes, cucumbers, and bell peppers blended together with rich olive oil, garlic, and a splash of red wine vinegar, this zesty chilled soup is the perfect summer recipe to cool off your guests and tantalize their taste buds!
Light, zesty, and slightly acidic, gazpacho is a traditional Spanish chilled soup that has gained worldwide acclaim for its refreshing and vibrant flavors. Originating from the southern region of Andalusia in Spain, this delicious soup blends together the natural savoriness of ripe tomatoes with the crispness of cucumber and the subtle sweetness of red bell pepper. The flavors are then further enhanced by the addition of fresh garlic, rich olive oil, and vinegar, to create a uniquely satisfying soup that is invigorating and incredibly flavorful.
And aside from being delicious, one of this soup’s greatest appeals is its simplicity! With just a handful of fresh ingredients and a trusty blender, you can whip this gazpacho recipe together in minutes. Then pour it into your favorite glasses or bowls, garnish it with crunchy croutons, and serve! Whether enjoyed as an easy appetizer or a light main course, gazpacho is the perfect choice to stay cool on hot summer days.
Why You’ll Love This Gazpacho Recipe
- Authentic Spanish Flavor! The combination of perfectly ripe tomatoes, crisp cucumber, and aromatics pureed together with rich olive oil and acidic red wine vinegar creates a burst of zesty and delicious flavor that will transport your taste buds to Spain.
- Quick and Easy! This soup requires no cooking making it perfect for busy individuals or those who prefer hassle-free recipes. With just a few basic ingredients and a blender, you can make and serve this soup in under 45 minutes, and most of that is chilling time.
- Versatile Recipe! Its refreshing flavor and vibrant color make gazpacho a versatile dish that never fails to impress. From elegant presentations in shooter glasses to casual servings in bowls, you can serve this chilled soup for any occasion.
- Tomatoes – For the best flavor, choose tomatoes that are ripe and ready to eat.
- English Cucumber – Adds a lovely refreshing element to the soup. You can also use regular cucumbers if you remove the seeds.
- Red Bell Pepper – Gives the gazpacho a touch of sweetness. If red bell pepper is not available, you can use a yellow or orange bell pepper.
- Shallot – Adds a mild and slightly sweet onion flavor that complements the other ingredients. If needed, you can substitute the shallot with red onion.
- Garlic – Enhances the overall flavor profile and provides a subtle kick.
- Extra Virgin Olive Oil – Used to add a touch of richness and give the soup a velvety texture.
- Red Wine Vinegar – Provides the perfect amount of acidity to give the soup some zesty flavor. If you don’t have red wine vinegar, you can substitute it with sherry vinegar or apple cider vinegar.
- Salt – Used to season the gazpacho and enhance the overall flavor.
- Black Pepper – Gives the soup just a hint of spice.
- Croutons – Used for serving, croutons give the soup a little contrast in texture with a nice crunchy finish. You can use store-bought or make your own like I do in my Caesar salad recipe.
- Fresh Basil – Adds a final touch of freshness and aromatic flavor. Fresh parsley is another option.
You can effortlessly prepare this no-cook soup in a matter of minutes! The most important thing is to use the freshest ingredients for the best flavor.
All you need to make this soup is a blender, a food processor, or an immersion blender! No cooking is involved! In my case, I’m using a blender.
To begin, put the tomatoes, cucumber, bell pepper, shallot, minced garlic, extra-virgin olive oil, red wine vinegar, salt, and black pepper into your blender.
Then tightly secure the lid and puree all the ingredients together until smooth. Depending on the size of your blender you may need to work in batches.
Next, cover the pureed soup and put it in the fridge to chill for at least 30 minutes. This step allows the flavors to meld together and enhances the refreshing taste of the soup.
Once the gazpacho has chilled, pour it into individual bowls or glasses. Now, garnish each serving with croutons and a sprinkle of freshly chopped basil. For an extra touch, you can also drizzle the soup with a bit more extra virgin olive. Then serve it immediately and enjoy.
Frequently Asked Questions
Which tomatoes to use for gazpacho?
Traditionally the soup is made with roma tomatoes. However, the type of tomato isn’t really that important as long as the tomatoes are fresh, ripe, and juicy.
Can I make gazpacho ahead of time?
Absolutely! Gazpacho actually tastes even better when made in advance. Prepare the soup, refrigerate it, and you can serve it the next day.
How are you supposed to eat gazpacho?
It’s meant to be eaten cold and can be served as an appetizer, first course, or main course.
Expert Tips
- Use high-quality ingredients. This recipe is based on just a few ingredients, so it’s important to choose ripe tomatoes, firm cucumbers, fresh garlic, and extra-virgin olive oil for the most authentic flavor and best results.
- Keep the veggies cold. Make sure all the vegetables are chilled before blending the soup. Cold ingredients help maintain the refreshing crisp texture of the veggies.
- Chill the soup. Let the gazpacho chill for at least 30 minutes or longer to let the flavors meld together. This step not only enhances the taste but also allows the soup to achieve the perfect temperature.
- Add other herbs and spices. Try incorporating a pinch of cumin or oregano for a unique twist. You can also use other fresh herbs like parsley, cilantro, or even mint.
- Experiment with texture. Gazpacho can be enjoyed both smooth or chunky. If you prefer a chunkier texture, just pulse the ingredients in the blender or use an immersion blender.
Storage
Leftover gazpacho will keep in the fridge for up to 3 days in an airtight container. Just give it a quick stir to recombine any separated ingredients before serving.
It’s also possible to freeze the soup for up to 3 months. Then when ready, just let it thaw out overnight in the fridge.
Other Soups You’ll Enjoy
- French Onion Soup
- Albondigas Soup
- Mulligatawny Soup
- Philly Cheesesteak Soup
- Italian Wedding Soup
- Summer Chicken Vegetable Soup
- Zucchini Soup
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Gazpacho Recipe
Video
Ingredients
- 2 pounds ripe tomatoes (quartered)
- ½ English cucumber (peeled and roughly chopped)
- 1 medium red bell pepper (chopped)
- 1 medium shallot (peeled and chopped)
- 2 cloves garlic (minced)
- ¼ cup olive oil (extra virgin)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
To serve
- croutons
- fresh basil (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a blender, add the tomatoes, cucumber, bell pepper, shallot garlic, olive oil, red wine vinegar, salt and pepper and puree until smooth. (You may need to work in batches, depending on the size of your blender.)
- Chill the gazpacho in the refrigerator for at least 30 minutes or until ready to serve.
- When ready to serve, pour the gazpacho into individual bowls or glasses and garnish with croutons and chopped basil, an extra drizzle of olive oil, if desired.
Equipment
Notes
- Selecting Tomatoes: The taste of your gazpacho heavily depends on the quality of tomatoes. Use ripe, juicy tomatoes for the best flavor.
- Chilling Time: While a minimum of 30 minutes chilling is necessary, leaving the gazpacho in the fridge for a few hours or overnight allows the flavors to meld together beautifully.
- Serving Options: Gazpacho is versatile – serve it as an appetizer, a palate cleanser between meals, or even as a light lunch.
- Vegan Friendly: This recipe is naturally vegan and gluten-free, making it a perfect dish for various dietary preferences.
- Adjustments: Feel free to adjust the quantities of the vegetables, oil, and vinegar to suit your taste. Some like their gazpacho more tomato-heavy, while others prefer a balanced flavor.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
You did not peel the tomatoes? Thank you for the recipe, can’t wait to make it.
Nope, no need, you blend them really well, won’t feel them!
*Obviously* I’ll go to hell for even asking this, but any issues with heating it up – after leaving it in the fridge overnight for the flavours to infuse?
I must say, your question certainly gave me a chuckle! Technically, you can heat up gazpacho, but it then becomes more of a tomato soup rather than the traditional cold Spanish dish. The flavors might change slightly with heating, especially the refreshing crispness, but it should still be enjoyable. Just be sure not to let it boil or you might lose some of that lovely freshness. Ultimately, food is about personal enjoyment, so feel free to experiment and find what suits your taste best. There are no hard rules in the kitchen!