Gazpacho Recipe

Gazpacho is a refreshing Spanish cold soup made from ripe tomatoes, crisp cucumbers, and bell peppers, all blended with olive oil and vinegar for a smooth, tangy finish. It’s a bright, hydrating dish perfect for warm days when you want something cool, nutritious, and satisfying.

Why You’ll Love This Recipe

This classic gazpacho is bursting with fresh summer produce and bold Mediterranean flavors. It’s naturally vegan, low-calorie, and gluten-free (if desired), making it an ideal choice for a healthy appetizer or light meal. It’s quick to prepare and improves in flavor as it chills.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe tomatoes (Roma or vine-ripened)

• Cucumber (peeled and seeded)

• Red bell pepper

• Red onion

• Garlic cloves

• Extra virgin olive oil

• Red wine vinegar or sherry vinegar

• Salt

• Black pepper

• Optional: a slice of stale bread (for thicker texture)

• Optional toppings: diced cucumber, bell pepper, tomato, croutons, fresh basil

Directions

1. Roughly chop all vegetables and place them in a blender or food processor.

2. Add garlic, vinegar, salt, and pepper. Blend until smooth.

3. While blending, slowly drizzle in the olive oil until the soup is fully emulsified and creamy.

4. Taste and adjust seasoning as needed.

5. Transfer to a bowl, cover, and chill in the refrigerator for at least 1 hour.

6. Serve cold, garnished with diced vegetables, herbs, or croutons.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• Spicy Gazpacho: Add a jalapeño or a few dashes of hot sauce.

• Fruit Twist: Blend in watermelon or strawberries for a touch of sweetness.

• Bread Thickened: Include stale bread for a traditional Andalusian-style gazpacho.

• Creamy Version: Stir in a touch of Greek yogurt or avocado.

• Green Gazpacho: Use green tomatoes, avocado, and green bell peppers for a modern spin.

Storage/reheating

Store gazpacho in an airtight container in the refrigerator for up to 3 days. Stir before serving as natural separation may occur. Do not heat—gazpacho is meant to be enjoyed cold. Freezing is not recommended as the texture may change once thawed.

FAQs

Do I need to peel the tomatoes?

Peeling is optional; blending thoroughly will create a smooth texture, especially if straining afterward.

Can I make gazpacho in advance?

Yes, in fact, it tastes better after chilling for a few hours or overnight.

Is gazpacho served as a main dish or a starter?

It can be either, though traditionally it’s served as a starter or appetizer.

What kind of vinegar is best?

Sherry vinegar is classic, but red wine vinegar is an excellent substitute.

Can I use canned tomatoes?

Fresh tomatoes are preferred, but high-quality canned tomatoes can be used when fresh are unavailable.

Is gazpacho spicy?

Not by default, but you can add chili peppers or hot sauce for heat.

Can I add protein to it?

Yes, top with hard-boiled eggs, grilled shrimp, or white beans for a heartier dish.

Do I have to use a blender?

A blender or food processor is essential for achieving a smooth consistency.

Can I strain it?

Yes, for ultra-smooth gazpacho, strain through a fine mesh sieve before chilling.

Is it freezer-friendly?

Freezing is not recommended due to the high water content and texture loss.

Conclusion

This Gazpacho Recipe is a vibrant and refreshing dish perfect for hot weather and ripe produce. With its light texture and zesty flavors, it’s a versatile, healthy soup that makes a beautiful addition to any summer table. Whether enjoyed as an appetizer or light lunch, gazpacho delivers cool satisfaction in every spoonful.

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