Gazpacho is a refreshing, cold soup made with ripe tomatoes, crisp cucumbers, and crunchy bell peppers. Perfect for hot summer days, it’s like a garden party in a bowl!
My favorite part? You can whip it up in a blender in no time! Just toss in the veggies, chill it, and enjoy. It’s a cool treat that’s colorful and oh-so-tasty! 🥗
Key Ingredients & Substitutions
Tomatoes: Ripe, juicy tomatoes are the star of gazpacho. If you can’t find fresh ones, canned San Marzano tomatoes work great too. Just avoid the ones with added flavors.
Cucumber: A medium cucumber adds crunch. If you’re short on cucumbers, zucchini is a decent substitute. Just peel it first for a more appealing color.
Red Bell Pepper: This brings sweetness and color. You can swap it with yellow or orange bell peppers for a different taste. If you’re looking for a kick, use a jalapeño instead, but be careful with the amount!
Red Onion: It adds a sharpness that complements the other veggies. You could substitute with green onions or shallots if you want something milder.
Garlic: Fresh garlic gives depth. If you’re sensitive to raw garlic, you might try roasted garlic for a sweeter flavor.
Olive Oil: Extra virgin gives richness. If you want a lighter option, you could use a light olive oil or even avocado oil.
How Do You Get the Perfect Texture for Gazpacho?
The texture is key to a good gazpacho! It should be smooth yet have some body. Start by combining ingredients in small batches in your blender or food processor. Blend until smooth but still slightly chunky.
- Don’t over-blend; keep some texture for added interest.
- If it seems thick after blending, slowly add tomato juice while blending until you achieve the desired thickness.
- Chilling the soup is crucial—let it sit in the fridge for at least 2 hours for flavors to blend.
Delicious Gazpacho Recipe
Ingredients You’ll Need:
For the Gazpacho:
- 6 ripe tomatoes, cored and roughly chopped
- 1 medium cucumber, peeled and chopped, plus extra for garnish
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup tomato juice (optional, to thin)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional)
For Garnish:
- Fresh basil leaves
- Cherry tomatoes, halved
- Crusty bread, toasted, to serve
How Much Time Will You Need?
This gazpacho recipe takes about 15 minutes to prep, plus 2 hours in the fridge to chill. So, in just a little over 2 hours, you can have a refreshing cold soup ready to enjoy!
Step-by-Step Instructions:
1. Blend the Base:
In a blender or food processor, add the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend everything until it is smooth but still has a slightly textured appearance. This gives the gazpacho a nice mouthfeel!
2. Add Flavoring:
Now, add the extra virgin olive oil, red wine vinegar, salt, freshly ground black pepper, and smoked paprika (if you’re using it). Blend briefly to combine all the ingredients. Taste it, and if it feels a bit too thick, you can slowly add tomato juice until it reaches your desired consistency.
3. Chill Out:
After blending, transfer the gazpacho to a bowl or container. Cover it and pop it in the refrigerator for at least 2 hours. This allows the flavors to meld together beautifully and is crucial for a refreshing cold soup.
4. Serve and Garnish:
When you’re ready to serve, take the gazpacho out, give it a good stir, and ladle it into bowls. Garnish with diced cucumber, halved cherry tomatoes, and fresh basil leaves. Drizzle a little extra olive oil over the top and sprinkle with a crack of black pepper.
5. Enjoy with Bread:
Serve your delicious gazpacho alongside some toasted crusty bread. Dive in and enjoy this refreshing treat, perfect for warm weather!
Enjoy your refreshing bowl of gazpacho that’s perfect for warm weather!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, canned tomatoes can work well in a pinch! Choose high-quality canned tomatoes, preferably San Marzano for the best flavor. Use about 1.5 to 2 cups, and be sure to drain any excess liquid to maintain the right consistency.
How Long Can I Store Gazpacho?
You can store leftover gazpacho in the refrigerator for up to 3 days. Be sure to keep it in an airtight container. The flavors tend to intensify over time, so it might even taste better the next day!
Can I Make Gazpacho Spicier?
Absolutely! If you like heat, consider adding a jalapeño or a few dashes of hot sauce to the blender. Adjust the amount according to your heat preference. Remember, you can always add more, but you can’t take it out!
Is Gazpacho Vegan-Friendly?
Yes, this gazpacho recipe is naturally vegan! All the ingredients are plant-based, making it a healthy and refreshing option for those following a vegan or vegetarian diet.
