There’s nothing quite like a bowl of chilled Gazpacho on a hot summer day. This classic Spanish soup bursts with ripe tomatoes, crisp veggies, and a drizzle of good olive oil—a perfectly refreshing way to let high-season produce shine!
Why You’ll Love This Recipe
- Summer in a Bowl: Every chilled spoonful explodes with the pure, vibrant flavor of sun-ripened tomatoes and garden-fresh veggies.
- Effortlessly Healthy: Packed with vitamins, veggies, and heart-healthy olive oil—Gazpacho is as good for you as it tastes.
- No Cooking Required: Enjoy big, bold flavors without ever turning on the stove, making it the ultimate dish for sultry days.
- Perfect for Make Ahead: This soup’s flavors get even better after marinating—so it’s ideal for prepping in advance for easy entertaining.
Ingredients You’ll Need
Gazpacho is all about embracing the power of simple, ultra-fresh ingredients. Each element plays its part: the tomatoes bring juicy sweetness, while the splash of sherry vinegar, extra virgin olive oil, and raw veggies create layers of flavor and irresistible texture. Don’t skimp on using the best produce you can find—it really makes a difference!
- Ripe Tomatoes (about 1 kg / 2 lbs): The heart of Gazpacho; choose the juiciest, reddest tomatoes you can find—this is their shining moment!
- Cucumber: Peeled and diced, it lends crispness and a cooling vibe to every spoonful.
- Red Bell Pepper: Adds a gentle sweetness and a pop of color that’s as beautiful as it is tasty.
- Garlic: Just a couple of cloves add that subtle kick of savoriness without overpowering the soup.
- Red Onion: Measured carefully for just the right amount of zing—enough to wake up the flavors but never dominate.
- Extra Virgin Olive Oil: Gives Gazpacho its luscious texture and peppery finish—be sure to use the good stuff.
- Sherry Vinegar: A splash sharpens the flavors, balancing sweetness and acidity (white wine or champagne vinegar works in a pinch).
- Kosher Salt & Black Pepper: Seasoning is key; don’t be shy, taste and adjust to hit that savory sweet spot.
- Crusty Bread (for serving): The classic companion, perfect for dunking or serving alongside.
- Extra Diced Cucumber (optional, for garnish): Adds a final layer of fresh crunch up top.
Variations
One of the best things about Gazpacho is how forgiving and adaptable it can be. Don’t hesitate to tweak this recipe based on what’s in season, your garden haul, or your taste buds—it’s all about letting your favorites shine through!
- Green Gazpacho: Swap the tomatoes for ripe green tomatoes or even a mix of cucumber, green bell pepper, and fresh herbs for a verdant twist.
- Spicy Kick: Add a small jalapeño or a pinch of cayenne for a lively heat that complements the cool base.
- Chunky Style: For more texture, reserve some finely diced veggies to stir in before serving, rather than blending everything smooth.
- Gluten-Free: Naturally gluten-free as written, but if you like a thicker consistency, blend in a slice of gluten-free bread.
How to Make Gazpacho
Step 1: Marinate the Vegetables
Start by tossing all your chopped tomatoes, cucumber, bell pepper, garlic, red onion, olive oil, vinegar, salt, and pepper together in a big bowl. Cover and let them marinate in the fridge for at least 3 hours if you’re in a hurry, but if you can wait, let all those flavors mingle for 12-24 hours—the difference is magical!
Step 2: Blend Until Smooth (or Chunky!)
Transfer the marinated veggies—juices and all—into a blender. Blitz on high until your Gazpacho reaches your desired texture. Prefer ultra-smooth and silky? Pass it through a fine-mesh sieve, or keep a touch of texture for a more rustic feel (my personal favorite!).
Step 3: Rest and Serve
Pour the soup into a bowl and let it sit at room temperature for about 15 minutes. This lets the bubbles from blending settle and the flavors mellow. Stir well before ladling into chilled bowls.
Step 4: Garnish and Enjoy
Spoon a bit of diced cucumber over the top, drizzle with a slick of olive oil, and serve your Gazpacho with thick slices of crusty bread for dunking. The simplicity is what makes it so swoon-worthy.
Pro Tips for Making Gazpacho
- Chill, Don’t Freeze: Gazpacho tastes its best slightly below room temperature, never ice-cold—just pop it in the fridge for an hour and serve without ice for full flavor.
- Best Tomato Selection: Use in-season, ultra-ripe tomatoes—heirlooms or vine-ripened are particularly delicious for sweetness and aroma.
- Texture Preference: Blend thoroughly for a smooth, elegant soup, or pulse briefly for a chunkier, more rustic meal—both options are authentically delicious.
- Adjust the Acidity: Every batch of tomatoes is different; after chilling, taste and add a splash more vinegar or salt if your Gazpacho needs extra zing.
How to Serve Gazpacho
Garnishes
Top each serving with a handful of diced cucumber, a drizzle of bold olive oil, or even a few fresh basil or mint leaves for color and aroma. For extra crunch, try scattering over homemade croutons or a swirl of Greek yogurt—simple finishing touches that make each bowl feel special.
Side Dishes
Nothing pairs more perfectly with Gazpacho than a hunk of crusty bread—think baguette, rustic sourdough, or even grilled flatbread. If you’re feeling fancy, serve it alongside Spanish tortilla, olives, or a summery cheese board for a real Mediterranean spread.
Creative Ways to Present
Get playful with your presentation: pour Gazpacho into chilled shot glasses for a delightful appetizer at parties, swirl in a little crème fraîche for elegance, or layer diced vegetables in the bottom of each bowl for a modern, textured effect. A little effort goes a long way in elevating this vibrant dish!
Make Ahead and Storage
Storing Leftovers
Gazpacho keeps beautifully in the fridge—just cover and refrigerate for up to 2 days. Give it a good stir before serving to recombine the flavors, and don’t forget to taste for seasoning after chilling (a pinch more salt or vinegar can lift it right back up).
Freezing
You absolutely can freeze leftover Gazpacho! Pour into airtight containers, leaving a little room for expansion, and freeze for up to 2-3 months. Thaw overnight in the fridge, then stir and blend briefly to refresh the texture before serving.
Reheating
No reheating needed—this is a soup that’s meant to be cool and crisp! If your Gazpacho has thickened after storing, simply whisk in a splash of cold water before serving to loosen it up while keeping those bright garden flavors intact.
FAQs
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What’s the best type of tomato to use for Gazpacho?
Look for the freshest, ripest tomatoes you can find—heirloom, plum, or vine-ripened varieties are all wonderful. The richer and sweeter the tomato, the tastier your Gazpacho will be!
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Can I make Gazpacho ahead of time?
Absolutely! In fact, letting the soup chill for several hours (or overnight) deepens the flavor and gives the best texture. Just give it a good stir before serving.
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How do I fix Gazpacho that’s too thin or too thick?
If your soup is too thin, blend in a bit of bread or extra veggies. If it’s too thick, simply whisk in cold water or tomato juice until you reach the perfect consistency.
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What can I substitute for sherry vinegar?
If you don’t have sherry vinegar on hand, white wine or champagne vinegar make great stand-ins without overpowering the fresh vegetable flavors.
Final Thoughts
There’s something truly magical about a simple bowl of Gazpacho—a celebration of summer’s best flavors, effortlessly nourishing and endlessly refreshing. I hope you’ll gather those juicy tomatoes and give this recipe a try soon. It’s bound to become a seasonal tradition you’ll crave all year!
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Gazpacho Recipe
- Prep Time: 15 minutes
- Total Time: 12 hours
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
A refreshing and vibrant Gazpacho recipe that’s perfect for warm weather. Made with ripe tomatoes, cucumber, red bell pepper, garlic, red onion, and a blend of flavorful seasonings. Serve this chilled soup with crusty bread for a delightful meal!
Ingredients
Gazpacho:
- 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
- 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
- 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
- 2 garlic cloves, chopped
- 1/4 cup red onion, finely diced (Note 1)
- 1/4 cup extra virgin olive oil, + extra for serving
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Serving:
- Crusty bread
- Cucumber, cut into small cubes (optional)
Instructions
- Marinate: Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours. (Note 3)
- Blitz: Transfer everything into a blender and blitz on high until smooth. (Or use a tall jug with a hand blender). For 100% perfectly smooth, pass through a fine mesh strainer or food mill and discard solids (Note 2)
- Serve: Pour into a bowl. Rest for 15 minutes to let the bubbles subside. Stir, then ladle into bowls.
- Garnish: Top with diced cucumber, if using, and a swish of olive oil. Serve with crusty bread!
Notes
- Red onion – I know it’s unusual to see red onion listed using a cup measure. But it makes a difference here. Too much = too onion-y. Too little, and it’s missing zing. Chop and measure!
- Smooth vs slightly grainy (my preference) – If you make it completely smooth, I find it makes it seem more like a cold drink rather than a soup as a meal. I actually like it with a bit of texture in the finished dish. Reminds me I’m eating a meal rather than drinking a Bloody Mary!
- Marinating – If you don’t have time, make this anyway with an extra 2 tbsp of olive oil to compensate! But be sure to chill the finished soup before serving because it’s best served cold. Not fridge-ice-cold, not at room temperature. Somewhere in between.
- Leftovers will keep overnight. Beyond this, I’d freeze then just add to tomato-based cooked sauces, though a reader suggest that if you blend it again it will resurrect it. Interested to hear if you try this!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
