Gazpacho Soup
Gazpacho Soup is a soup made with fresh ingredients like juicy summer tomatoes, bell peppers, and cucumbers. Best of all, this homemade Gazpacho Soup is served chilled, making it enjoyable on a hot day, and can even be served at room temperature.
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This Gazpacho Soup recipe is a cold soup, which make it perfect for those that have that itch for soup season on a hot summer day! Enjoy this spanish gazpacho any time of year, whether it be for summer days or even in the cooler months.
This is just about the perfect lazy lunch in existence. All it takes is a few minutes of chopping, a turn in the blender and it’s done! So, that’s exactly what our zesty Gazpacho is – a recipe so quick and easy that it can’t even be considered cooking!
Summer vegetables are best served fresh, though, so getting your gazpacho ingredients in the summer at your local farmers market is the perfect way to make your homemade gazpacho recipe!
Traditional gazpacho recipes use sherry vinegar, but a simple red wine vinegar is going to give you a delicious gazpacho! As long as you are using fresh vegetables, this easy gazpacho recipe will taste great, cool, and refreshing.
Why You’ll Love this Recipe:
Light & Refreshing: Perfect for hot days, this chilled soup is cooling and hydrating.
No Cooking Required: Just blend, chill, and serve! No need to turn on the stove.
Healthy & Nutritious: Packed with fresh veggies, antioxidants, and heart-healthy olive oil. Customizable: Adjust the texture, spice level, and acidity to your taste.
Make-Ahead Friendly: Flavors develop even more when left to chill, making it great for meal prep.
Naturally Gluten-Free & Vegan: A wholesome option for various diets.
Vibrant & Flavorful: The combination of ripe tomatoes, crisp cucumbers, and a touch of vinegar creates an incredible depth of flavor.
Ingredients to Make Gazpacho Soup:
- ripe tomatoes. Use ripe, juicy tomatoes (Roma, vine-ripened, or heirloom) for the best flavor. If fresh tomatoes aren’t great, canned San Marzano tomatoes work well.
- english cucumber. English cucumbers are ideal because they have thin skin and fewer seeds. If using regular cucumbers, peel and remove seeds for a smoother texture.
- red bell pepper. Red bell peppers add natural sweetness, but you can use yellow or orange for a milder taste. Green peppers can add a slightly bitter edge.
- red onion. Adds a mild bite, but you can substitute with sweet onions for a softer flavor.
- garlic cloves. Use fresh garlic for a bold taste, but don’t overdo it—raw garlic intensifies as it sits.
- red wine vinegar. Red wine vinegar brings a tangy brightness. White wine vinegar or lemon juice can also work.
- tomato juice. Helps bring everything together with a smoother consistency. You can also use vegetable juice or blend extra tomatoes instead.
- seasonings. Salt and black pepper are essential, while smoked paprika adds depth and cayenne pepper brings heat. Adjust to taste.
How to Make Gazpacho Soup:
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, tomato juice, salt, and spices. Blend until smooth or slightly chunky, depending on your preference.
- Transfer to a bowl or container, cover, and refrigerate for at least 2 hours to let the flavors meld.
- Stir well before serving. Garnish with fresh basil or parsley, and drizzle with extra olive oil if desired.
Recipe Notes & Tips:
- Use the Best Tomatoes: Since gazpacho is uncooked, the flavor depends on using ripe, in-season tomatoes. If tomatoes are out of season, canned San Marzano tomatoes can be a good alternative.
- Blend to Your Preferred Texture: For a chunkier gazpacho, pulse the ingredients instead of fully blending. For a smooth version, blend longer and strain for an ultra-silky soup.
- Let It Chill: Refrigerate for at least 2 hours (or overnight) to let the flavors develop. The longer it sits, the better it tastes.
- Adjust the Acidity: If the soup tastes flat, add a little more vinegar or a squeeze of lemon juice for brightness.
- Enhance the Flavor: A drizzle of high-quality olive oil before serving adds richness and depth.
- Make It Spicy: Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce for some heat.
Serving Suggestions:
- Lemon Chicken Pasta
- Tuna Salad
- Cauliflower Mac and Cheese
- Crustless Chicken Quiche
- Caesar Chicken Wrap
- Cauliflower Gnocchi
How to Store:
Refrigeration: Store gazpacho in an airtight container in the refrigerator for up to 3–4 days. The flavors will continue to develop, making it even better the next day.
Separation is Normal: Stir well before serving, as natural separation may occur.
Freezing: Gazpacho can be frozen for up to 2 months in a freezer-safe container. Leave some space at the top to allow for expansion. Thaw overnight in the refrigerator and stir well before serving.
Avoid Freezing for Best Texture: While freezing is possible, fresh gazpacho has the best texture and flavor. Freezing may slightly alter the consistency, so blending it again after thawing can help restore smoothness.
FAQs:
If your gazpacho is too thick, add a little more tomato juice, water, or vegetable broth until you reach your desired consistency.
If the vinegar or tomatoes make the soup too acidic, balance it with a small drizzle of olive oil or a pinch of sugar.
Yes, you can finely chop all the ingredients by hand for a rustic, chunky gazpacho. A food processor can also be used for a smoother consistency.
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Gazpacho Soup
Ingredients
- 6 large ripe tomatoes, cored and chopped
- 1 English cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- 1 ½ cups tomato juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, tomato juice, salt, and spices. Blend until smooth or slightly chunky, depending on your preference.
- Transfer to a bowl or container, cover, and refrigerate for at least 2 hours to let the flavors meld.
- Stir well before serving. Garnish with fresh basil or parsley, and drizzle with extra olive oil if desired.
Nutrition
Notes
-
- Use the Best Tomatoes: Since gazpacho is uncooked, the flavor depends on using ripe, in-season tomatoes. If tomatoes are out of season, canned San Marzano tomatoes can be a good alternative.
- Blend to Your Preferred Texture: For a chunkier gazpacho, pulse the ingredients instead of fully blending. For a smooth version, blend longer and strain for an ultra-silky soup.
- Let It Chill: Refrigerate for at least 2 hours (or overnight) to let the flavors develop. The longer it sits, the better it tastes.
- Adjust the Acidity: If the soup tastes flat, add a little more vinegar or a squeeze of lemon juice for brightness.
- Enhance the Flavor: A drizzle of high-quality olive oil before serving adds richness and depth.
- Make It Spicy: Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce for some heat.
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This was so delicious and refreshing!