I absolutely love this gazpacho recipe because it’s like sipping on a refreshing, summer breeze in a bowl, perfectly balancing all those vibrant veggies with a hint of lime and spice. Plus, it’s super easy to make, and the garnishes let me customize each serving, whether I’m in the mood for a crunchy bite or a creamy finish with avocado.
I adore making this revitalizing gazpacho soup. It is a vivid, vibrant mix of fabulous, sun-ripened tomatoes; cool, crisp cucumber; sweet red bell pepper; and zippy red onion—all puréed with extra-virgin olive oil into a smooth, satisfying blend.
That part is really straightforward, and the basic gist of pureed gazpacho is all there. But it’s the small changes, the little extras I add, that elevate this soup to its current status in our kitchen.
Ingredients
Tomatoes:
Abundant in antioxidants such as lycopene, they lend a sweet-tangy flavor that is fresh.
Cucumber:
Adds a refreshing, crisp texture and is hydrating and low-calorie.
Red Bell Pepper:
Rich in vitamin C, brings sweetness and a bright hue.
Red Onion:
Provides a potent, biting flavor along with anti-inflammatory and antioxidant benefits.
Garlic:
Renowned for its powerful flavor and properties that boost the immune system.
Olive Oil:
Fats that are good for you boost flavor and are good for your heart.
Red Wine Vinegar:
Contributes acidity and brightness, balancing flavors.
Ingredient Quantities
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, cored and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne pepper (optional)
- Garnishes: chopped fresh basil or cilantro, croutons, diced avocado (optional)
Instructions
1. A blender or food processor can be used to mix the following ingredients for a smooth consistency: tomatoes (chopped), cucumber (diced), red bell pepper (diced), red onion (diced), and garlic (minced).
2. Pour the tomato juice, olive oil, red wine vinegar, salt, and black pepper into the blender. Add the fresh lime juice and cayenne pepper (if using). Blend again until everything is combined and smooth.
3. If needed, taste and adjust the seasoning by adding more salt, pepper, or vinegar to achieve the desired flavor.
4. Pour the gazpacho into a large bowl or container and cover. Chill in the refrigerator for a minimum of 2 hours so the flavors can combine.
5. Stir the gazpacho well before serving and give it a final taste test. Make any desired adjustments to the seasoning.
6. Serve the cold gazpacho in bowls or cups.
7. If you want to add some extra flavor to each serving, you can garnish it with chopped fresh basil or cilantro before serving.
8. If you want a crunchy texture, go ahead and add croutons on top.
9. If desired, you can add diced avocado to the top for more creaminess and flavor.
10. Chilled gazpacho is a dish with which to savor the vegetable-tinged brilliance of its ingredients.
Equipment Needed
1. Blender or food processor
2. Chopping board
3. Knife
4. Measuring cups
5. Measuring spoons
6. Large bowl or container with cover
7. Mixing spoon
8. Serving bowls or cups
FAQ
- Can I use canned tomatoes instead of fresh?Of course, you can use canned tomatoes in place of fresh, but fresh tomatoes deliver the best flavor because they are the main ingredient.
- Can gazpacho be made ahead of time?There is no doubt that preparing gazpacho in advance allows the flavors to meld and results in a more delicious dish.
- Is it necessary to peel the cucumber?To achieve a smoother texture in cucumber dishes, it’s best to peel the vegetable. However, if a slightly firmer texture and more fiber are what you’re after, feel free to leave the skin on.
- How should gazpacho be stored?Refrigerate the gazpacho in an airtight container for no more than 3-4 days. Serve this dish well-stirred and cold.
- What kind of tomato juice should I use?Select a tomato juice of excellent quality that you find delightful to drink. The juice will lend major flavor to the gazpacho.
- Can I make this recipe spicier?Certainly! You can amp up the heat to suit your preference by adding more cayenne pepper or even a chopped jalapeño.
Substitutions and Variations
Tomatoes: If fresh tomatoes cannot be found, substitute with 5 cups of canned whole tomatoes.
Cucumber: Use zucchini cut in a comparable way.
Red bell pepper: You can substitute green or yellow bell peppers.
Substitute shallots or white onion for red onion, finely diced.
Red wine vinegar: Substitute with apple cider vinegar or sherry vinegar.
Pro Tips
1. Use High-Quality Ingredients: Select the freshest and ripest tomatoes, cucumber, and bell pepper to enhance the flavor of the gazpacho. Using high-quality extra-virgin olive oil will also elevate the taste of the dish.
2. Adjust Consistency: If you prefer a thinner gazpacho, you can add a bit more tomato juice or a splash of water while blending. For a chunkier texture, pulse the ingredients instead of blending them completely smooth.
3. Chill for Optimal Flavor: For the best taste, ensure the gazpacho is well chilled. If possible, prepare it a day in advance to allow the flavors to meld even further in the refrigerator.
4. Experiment with Garnishes: Try different garnishes such as diced avocado, crumbled feta cheese, or toasted pine nuts for added texture and flavor variations. Each garnish can give the gazpacho a unique twist.
5. Serve with Complementary Sides: Pair the gazpacho with a crusty bread or a fresh salad for a more complete and satisfying meal. The bread can help soak up any remaining soup in the bowl.
Gazpacho Soup Recipe
My favorite Gazpacho Soup Recipe
Equipment Needed:
1. Blender or food processor
2. Chopping board
3. Knife
4. Measuring cups
5. Measuring spoons
6. Large bowl or container with cover
7. Mixing spoon
8. Serving bowls or cups
Ingredients:
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, cored and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne pepper (optional)
- Garnishes: chopped fresh basil or cilantro, croutons, diced avocado (optional)
Instructions:
1. A blender or food processor can be used to mix the following ingredients for a smooth consistency: tomatoes (chopped), cucumber (diced), red bell pepper (diced), red onion (diced), and garlic (minced).
2. Pour the tomato juice, olive oil, red wine vinegar, salt, and black pepper into the blender. Add the fresh lime juice and cayenne pepper (if using). Blend again until everything is combined and smooth.
3. If needed, taste and adjust the seasoning by adding more salt, pepper, or vinegar to achieve the desired flavor.
4. Pour the gazpacho into a large bowl or container and cover. Chill in the refrigerator for a minimum of 2 hours so the flavors can combine.
5. Stir the gazpacho well before serving and give it a final taste test. Make any desired adjustments to the seasoning.
6. Serve the cold gazpacho in bowls or cups.
7. If you want to add some extra flavor to each serving, you can garnish it with chopped fresh basil or cilantro before serving.
8. If you want a crunchy texture, go ahead and add croutons on top.
9. If desired, you can add diced avocado to the top for more creaminess and flavor.
10. Chilled gazpacho is a dish with which to savor the vegetable-tinged brilliance of its ingredients.
