Gazpacho Recipe

Imagine a bowl brimming with the vibrant hues and invigorating scents of ripe tomatoes and crisp cucumbers.

Gazpacho is the quintessential Spanish summer delight, effortlessly crafted to bring comfort and coolness on a warm day.

As the fresh ingredients blend together, they transform into a silky, chilled soup that’s both simple and sublime.

Let’s bring this energizing and flavorful dish to life!

Kitchen Tools Required

• 1 blender
• 1 knife
• 1 cutting board
• 1 large bowl
• 1 ladle

Ingredients

• 4 cups ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves, chopped (optional for garnish)

Cook & Prep Time

To efficiently prepare Gazpacho, follow this timeline for the prep work, resting, and serving:

1. Reading the Recipe: 5 minutes
   • Before starting, take a few minutes to read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
2. Preparation: 15 minutes
   • Begin by gathering and preparing your ingredients:
   • Chop 4 cups of ripe tomatoes.
   • Peel and dice 1 cucumber.
   • Seed and chop 1 red bell pepper.
   • Chop 1 small red onion.
   • Mince 2 cloves of garlic.
   • Measure out 3 cups of tomato juice, 1/4 cup of olive oil, 1/4 cup of red wine vinegar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of sugar, and 1 tablespoon of lemon juice.
   • Optional: Chop 1/4 cup of fresh basil leaves for garnish.
3. Blending: 5 minutes
   • Place the prepared vegetables and other ingredients into the blender.
   • Blend until smooth.
4. Transfer and Resting Time: 1 hour
   • Transfer the blended soup into a large bowl, cover it, and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serving: 5 minutes
   • After the resting period, taste and adjust the seasoning if necessary.
   • Ladle the chilled gazpacho into bowls and garnish with fresh basil if desired.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic into a blender.

Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, sugar, and lemon juice to the blender.

Blend the mixture until smooth.

Transfer the blended soup into a large bowl.

Cover the bowl and refrigerate the soup for at least 1 hour to allow the flavors to meld.

Before serving, taste and adjust seasoning if necessary.

Ladle the chilled gazpacho into bowls and garnish with fresh basil if desired.

Serving Tips

• Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful soup.
• Avocado Slices: Add fresh avocado slices on top for a creamy contrast.
• Grilled Shrimp: Pair with grilled shrimp for a protein boost and a touch of elegance.
• Tortilla Chips: Offer tortilla chips on the side for a crunchy texture.
• Cheese Platter: Accompany with a cheese platter for a complementary savory experience.

Storage

To store gazpacho, cover and refrigerate it in an airtight container for up to three days.

Stir before serving.

Freezing isn’t recommended as it alters the texture and flavor.

Freezing

To freeze gazpacho, pour it into airtight containers.

Leave some space for expansion.

Label with the date and freeze for up to three months.

Thaw in the refrigerator before stirring and serving.

Reheating

Gazpacho is best served cold.

Reheating is unnecessary.

To enjoy, simply chill in the refrigerator.

Reheating alters its invigorating nature.

Serve straight from the fridge for ideal taste.

Final Thoughts

Gazpacho is a revitalizing and easy-to-make dish that captures the essence of Spanish cuisine.

With its blend of ripe tomatoes, crisp vegetables, and a hint of garlic, this chilled soup is perfect for warm weather.

The simplicity of the preparation allows for a burst of natural flavors to shine through.

It’s best served cold, making it an ideal appetizer for summer gatherings or a light meal on its own.

For an added touch, garnish with fresh basil to enhance the vibrant taste.

Enjoy the delightful experience of gazpacho by allowing the flavors to meld in the refrigerator before serving.

Preparing it a day ahead can even intensify the flavors, offering you and your guests an exquisite culinary experience.

Frequently Asked Questions

Can I Use Canned Tomatoes Instead of Fresh Ones?

You can substitute canned tomatoes for fresh ones. Choose high-quality, whole peeled canned tomatoes. Drain excess liquid, then blend with other ingredients. Adjust seasoning since canned tomatoes may have added salt or acidity. Taste and modify accordingly.

Is It Possible to Make Gazpacho Without a Blender?

Yes, you can make gazpacho without a blender. Use a food processor for similar results or finely chop all ingredients by hand. Then, mix them thoroughly in a bowl to achieve a harmonious, rustic texture.

What Can I Substitute for Red Wine Vinegar?

You can substitute red wine vinegar with equal parts of apple cider vinegar or sherry vinegar. Both options maintain acidity and flavor balance. Use precise measurements to guarantee the dish’s taste remains harmonious and well-rounded.

How Can I Make Gazpacho Spicier?

To spice up your gazpacho, add minced jalapeño or a pinch of cayenne pepper. Taste and adjust gradually for desired heat. Guarantee even distribution by blending thoroughly, enhancing the soup’s fiery undertone without overpowering its freshness.

Are There Any Low-Carb Alternatives for Gazpacho?

You can reduce carbs by substituting tomato juice with vegetable broth. Replace sugar with a sugar-free alternative and adjust seasoning. Use low-carb vegetables like zucchini instead of cucumber. Blend until smooth, ensuring flavors meld perfectly.

Gazpacho

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine Spanish

Servings 4 servings

Equipment

• 1 Blender
• 1 Knife
• 1 Cutting board
• 1 Large bowl
• 1 Ladle

Ingredients

  

1x2x3x

• 4 cup ripe tomatoes chopped
• 1 cucumber peeled and diced
• 1 red bell pepper seeded and chopped
• 1 small red onion chopped
• 2 clove garlic minced
• 3 cup tomato juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves chopped (optional for garnish)

Instructions

 

• Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic into a blender.
• Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, sugar, and lemon juice to the blender.
• Blend the mixture until smooth.
• Transfer the blended soup into a large bowl.
• Cover the bowl and refrigerate the soup for at least 1 hour to allow the flavors to meld.
• Before serving, taste and adjust seasoning if necessary.
• Ladle the chilled gazpacho into bowls and garnish with fresh basil if desired.

Notes

For the best flavor, use ripe and juicy tomatoes as they are the star ingredient in gazpacho. This dish can be prepared a day ahead to enhance the flavors further, making it an ideal choice for a refreshing, make-ahead appetizer. If you prefer a chunkier texture, pulse the blender to your desired consistency or reserve some chopped vegetables to add back into the soup after blending.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.