Gazpacho is a refreshing Spanish soup that is perfect for hot days! Made with ripe tomatoes, cucumbers, bell peppers, and onions, it’s served cold and bursting with flavor.
This chilled delight is like a salad in a bowl. I love sipping it during summer picnics—it’s so easy and tasty that I can’t help but make extra for leftovers! 🍅🥒
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star of the show. If they’re out of season, use canned tomatoes for a similar taste. I suggest using San Marzano tomatoes; they’re sweet and flavorful!
Cucumber: I prefer English cucumbers for their crispness and less bitter taste. If you’re short on cucumbers, zucchini is a great alternative that maintains the fresh flavor.
Bell Pepper: Red bell peppers add sweetness. If you want a little heat, consider using a jalapeño or a roasted red pepper for a smoky twist.
Onion: Red onions bring a lovely color and milder taste. If you prefer less bite, try using sweet onions like Vidalia, or even green onions for a different flavor.
Olive Oil: Extra virgin olive oil is best, but for a lighter option, avocado oil works well without overpowering the dish.
What Should I Know About Blending Gazpacho Smoothly?
Blending your ingredients correctly is crucial for a nice texture. Here’s how to do it right:
- Start with pulsing the harder vegetables like bell pepper and onion for a few seconds before adding soft ones like tomatoes. This helps everything mix evenly.
- Blend in batches if your blender is small! This avoids overflow and ensures everything gets blended well.
- For a smoother texture, blend longer. If you like a chunkier soup, pulse just a few times to combine, then mix by hand.
Don’t forget to taste and adjust seasoning after blending, as flavors develop when chilled!
How to Make Refreshing Gazpacho
Ingredients You’ll Need:
Base Ingredients:
- 6 ripe tomatoes, coarsely chopped
- 1/2 cucumber, peeled and chopped (plus extra diced for garnish)
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
For Dressing:
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
To Adjust Consistency:
- 2 cups tomato juice (optional, adjust for desired consistency)
Seasonings:
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh basil or parsley, thinly sliced for garnish
- Croutons for garnish
Time Needed:
This gazpacho recipe will take about 15 minutes to prepare and then requires at least 2 hours in the fridge to chill. So, you can spend a little time blending your ingredients and then let it chill while you relax!
Step-by-Step Instructions:
1. Blend the Vegetables:
In a good blender or food processor, throw in the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend them until everything is nicely combined and smooth. You want a beautiful vibrant mix!
2. Add the Dressing:
Next, pour in the red wine vinegar and olive oil. Blend again until everything is mixed thoroughly. This adds zesty flavor to your gazpacho.
3. Adjust Consistency:
Now it’s time to decide how thick you want your soup! Add the tomato juice slowly, blending in between, until you reach your desired thickness. It should be refreshing and easy to sip!
4. Season It Up:
Sprinkle in salt and freshly ground black pepper to taste. Blend for just a few seconds more to mix it all in. Give it a quick taste to see if it needs any more seasoning!
5. Chill in the Fridge:
Cover your gazpacho and pop it into the refrigerator. Let it chill for at least 2 hours. This waiting time allows the delicious flavors to blend together beautifully!
6. Final Touches:
Before serving, taste your gazpacho one last time and adjust the seasonings if needed. Then, ladle it into bowls, garnishing each with diced cucumber, fresh herbs, and a sprinkle of crunchy croutons on top for fun texture!
7. Serve and Enjoy:
Serve your refreshing gazpacho chilled and enjoy this delicious cold Spanish soup that’s perfect for hot days!
Now you have a lovely bowl of gazpacho with a bright red base, topped with crunchy garnishes. It’s not just beautiful—it’s bursting with flavors that will keep you coming back for more!
Can I Use Fresh Herbs Instead of Dried Herbs?
Absolutely! Fresh herbs like basil or parsley will enhance the flavor of your gazpacho. Just chop them finely and add them in during the blending process or use them as a garnish before serving.
How Can I Make This Recipe Vegan?
This gazpacho is already vegan-friendly! Just ensure that any croutons you use are also vegan. Many store-bought croutons are, but it’s always good to check the label.
How Long Does Gazpacho Last in the Fridge?
Gazpacho can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within the first couple of days when it’s super fresh!
Can I Freeze Gazpacho?
While you can freeze gazpacho, the texture may change once thawed due to the water content in the vegetables. If you do decide to freeze it, make sure to store it in an airtight container and consume it within 2-3 months for the best flavor and texture.
