Gazpacho, a cold 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 heirloom tomatoes, cucumbers, bell peppers, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of summer ingredients. Blending until smooth and chilling before serving creates a vibrant, refreshing broth. I like my gazpacho topped with diced cucumbers and peppers, microgreens and fresh basil, a drizzle of olive oil, and topped with homemade sourdough croutons for texture. For more recipes using summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad, or Cucumber and Tomato Chickpea Salad.
Why This Recipe Works
- Best gazpacho recipe: I’ve tried many recipes that mix bread and vegetables, and found this recipe to be light and delicious.
- Simple seasonal ingredients: Gazpacho is a prime example of how simple, quality ingredients can create a dish that is better than the sum of its parts. Tomatoes are the star of this dish, so make this easy gazpacho recipe during the summer when tomatoes are at their peak.
- Gazpacho is perfect starter for every meal. Light and delicious, it goes well with a variety of summer dishes.
- Cool and refreshing: Gazpacho is perfect for satisfying hot season soup cravings.
- easy : Just mix everything and chill.
- Healthy Gazpacho: This soup is loaded with colorful vegetables, has minimal fat and is low in carbs.
gazpacho ingredients
- tomato: This recipe will be delicious depending on the quality of tomatoes you use. I love using red heirloom or beefsteak tomatoes. Vine tomatoes are also effective.
- Cucumbers and peppers: Peel 1 cucumber and core 1 orange or red bell pepper. Reserve the diced vegetables for garnish.
- shallot and garlic for flavor
- Vinegar: You will need two tablespoons of sherry vinegar.
- Olive oil Mixed in soup or sprinkled on top
- salt season the soup
- bread made from sourdough for homemade croutons
- micro green Serve with fresh herbs as a topping if desired
variation
- tomato: Substitute for roma tomato.
- green pepper: Replace orange bell peppers with yellow or red bell peppers.
- Vinegar: Sub red wine vinegar for sherry.
- Herbs: Top the gazpacho with fresh basil.
how to make gazpacho
- Prepare tomatoes. Blanch the tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel. Remove the tomatoes from the water and remove the skin.
- Make gazpacho. Chop tomatoes, peppers, and cucumbers into large chunks. Place in a blender with shallots, 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 fry in a frying pan over medium heat until the edges are golden brown. Season with a pinch of salt.
- How to serve gazpacho: Remove soup from refrigerator, transfer to 4 bowls, drizzle with olive oil, and top with croutons, microgreens, and diced cucumber or pepper.
what to eat with gazpacho
If you serve gazpacho as a meal, green salad. As a first course, gazpacho is best served with grilled chicken, fish, or shrimp and this corn salad, potato salad, or vegetable kababs.
How to store gazpacho
Gazpacho can be stored in the refrigerator for 4 days.
FAQ
What is gazpacho?
Gazpacho is a traditional Spanish soup, usually served during the warmer months when the temperature is breezy. Originating in the Andalusian region of southern Spain, hot summer weather calls for a hydrating dish. Unlike other traditional soups, it is served cold, making it a popular hot season soup.
Is Gazpacho Healthy?
Nutritionally, gazpacho is highly valued for its health benefits. Raw vegetables are rich in vitamins and antioxidants, and olive oil contains healthy fats.
Should gazpacho be served cold?
Yes, gazpacho is served cold. No need to warm up.
Do I need to peel tomatoes to make gazpacho?
I prefer my tomatoes to be peeled and smoothed. If you have a very powerful blender, you may not need it.
What vinegar do you use for gazpacho?
Traditional gazpacho recipes use sherry vinegar. If you don’t have sherry, use red wine vinegar.
See more tomato recipes you’ll love
yield: Four one serving
Serving size: 1 1/4 cup
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Blanch the tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel. remove the skin.
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Chop tomatoes, peppers, and cucumbers into large chunks. Place shallots, garlic, olive oil, vinegar, and salt in a blender. liquefy until smooth.
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Pour into glassware and refrigerate for 3-4 hours or overnight to allow flavors to combine.
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To make homemade croutons, slice the bread into small cubes. Cook in a frying pan with olive oil over medium heat until the edges are golden brown. Add a pinch of salt.
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Transfer to 4 bowls and serve with olive oil, homemade croutons, microgreens and your choice of diced cucumbers or peppers.
Last step:
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Provided by: 1 1/4 cup, calorie: 116 kcal, carbohydrates: 15 g, protein: 3 g, obesity: 6 g, saturated fat: 1 g, sodium: 755 mg, fiber: 3.5 g, sugar: 7.5 g
