Gazpacho, a refreshing chilled soup made with ripe tomatoes, cucumbers, and bell peppers, is a delicious dish for hot summer days. Blend the fresh ingredients, refrigerate overnight, and enjoy this soup cold, topped with homemade croutons.
This is the best gazpacho recipe, so refreshing and flavorful. I’ve tried many versions of this cold dish that blend bread with the vegetables to thicken the soup, but I much prefer including bread in the form of sourdough croutons on top. It adds delicious crunch, and keeps the soup light! Here’s why this gazpacho is a summer staple around here:
Simple, in-season ingredients: Gazpacho is a classic example of how simple, quality ingredients can create a dish greater than the sum of its parts. Tomatoes are the star of this dish, so make this easy gazpacho recipe in the summer when they’re at their peak.
Gazpacho is the perfect starter to any meal. It’s light and delicious and goes well with many summer dishes.
Cool and refreshing. Gazpacho is the best for satisfying a soup craving in hot weather. This soup is loaded with colorful vegetables, has minimal added fat, and is low in carbs.
Effortless. Just blend everything and chill.
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Ingredients You’ll Need
The chilled soup is all about letting the flavors of the fresh, raw ingredients shine. See the recipe card below for the exact measurements.
Tomatoes: This gazpacho recipe will be as good as the quality of the tomatoes you use. I love using red heirloom tomatoes (taste them in my heirloom tomato salad) or beefsteak tomatoes. Vine tomatoes also work.
Cucumber and bell pepper: Peel one cucumber and core one orange bell pepper or red bell pepper. Save some diced veggies for garnish.
Shallot and garlic for flavor. If you’d find the taste of raw garlic too strong, roast or saute the garlic.
Vinegar: You’ll need two tablespoons of sherry vinegar.
Olive oil to blend into the soup and some to drizzle on top
Salt to season the soup.
Sourdough bread for homemade croutons. I have a great, beginner-friendly homemade sourdough recipe, too, if you need one.
Micro greens or fresh herbs as a topping if you want.
Peeling the Tomatoes
I recommend peeling the tomatoes for gazpacho for the smoothest texture. The quickest and easiest way I’ve found to peel tomatoes is by flash-boiling (blanching) them:
Start by blanching the tomatoes in a pot of boiling water for about 40 seconds, or until the skins begin to split and peel off.
Take the tomatoes out of the water and remove the skin.
How to Make Gazpacho
Aside from good-quality ingredients, chilling is the second most important component in great homemade gazpacho. I like to prepare my gazpacho the day before, so it can chill down thoroughly overnight before it’s time to serve.
Chop the vegetables.Blend until smooth.Toast the croutons.
Combine the gazpacho ingredients. Chop the tomatoes, bell pepper, and cucumber into large chunks. Place them in the blender with the shallot, garlic, oil, vinegar, and salt, and liquefy until smooth.
Chill the soup. Cover and refrigerate for a few hours or overnight to let the flavors meld.
Toast the croutons. Slice the bread into small cubes. Drizzle with oil and toast in a pan over medium heat until the edges are golden. Season with a pinch of salt.
Serve. Remove soup from the fridge, transfer to four bowls, drizzle with olive oil, and top with croutons, microgreens, and diced cucumber or bell pepper.
Variations
Tomatoes: Substitute Roma tomatoes.
Bell Pepper: Swap the orange pepper for a yellow or red bell pepper.
Spicy: Blend in fresh jalapeño, chili flakes, or hot sauce.
Vinegar: Substitute red wine vinegar for sherry.
Herbs: Top your gazpacho with fresh basil or mint.
What to Serve With Gazpacho
If I’m serving gazpacho as a meal, I’ll pair it with a green salad. As a first course, gazpacho makes an excellent starter alongside tapas-style small plates, like Spanish tortilla or pan con tomate.
Main dishes
8
Chicken Marbella
58mins
2
Mediterranean Salmon Sheet Pan Dinner
55mins
1
Grilled Shrimp Panzanella Skewers
30mins
1
Veggie Kabobs
30mins
Salad ideas
3
Grilled Corn Salad with Feta
20mins
1
Green Goddess Potato Salad
1hr35mins
2
Grilled Chicken Salad with Cilantro Lime Dressing
57mins
1
Mediterranean Bean Salad
15mins
How to Store Gazpacho
Refrigerate gazpacho in an airtight container for up to 4 days.
Do not freeze this fresh soup as the texture and flavor just aren’t the same once it’s thawed.
FAQs
What is gazpacho?
Gazpacho is a chilled soup that originates from Andalusia, the southern region of Spain, where hot summers call for hydrating dishes. It’s different from traditional tomato soup recipes since it’s made from blended raw ingredients and served cold.
Are you supposed to eat gazpacho cold?
Yes, gazpacho is eaten cold. There’s no need to warm it.
Do I need to peel tomatoes for gazpacho?
I prefer to peel the tomatoes for the smoothest consistency. If you have a very powerful blender, it may not be necessary.
More Summer Soup Recipes You’ll Love
Soup recipes aren’t just for colder weather! With the right ingredients and seasonal flavors, these homemade soups are delicious, easy ways to use up fresh summer produce.
White Bean Soup With Sausage
Creamy Corn Soup with Queso Fresco
Cream of Zucchini Soup
Tomato Bisque
Sancocho (Colombian Sancocho de Pollo)
Chicken Pozole Verde
Gazpacho Recipe
2
Cals:116
Protein:3
Carbs:15
Fat:6
Fiber:3.5
Gazpacho, a chilled Spanish soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious and refreshing starter or side dish in the hot summer months.
Course: Appetizer, Soup
Cuisine: Spanish
Prep: 30 minutesmins
Cook: 0 minutesmins
refrigeration time: 3 hourshrs
Total: 3 hourshrs30 minutesmins
WW Points
Yield: 4servings
Serving Size: 11/4 cups
Ingredients
1 1/2 lbs red heirloom or beefsteak tomatoes
1 9 ounce cucumber , peeled, plus more diced for garnish
1 orange bell pepper , seeded and cored, plus more diced for garnish
½ shallot
2 cloves garlic
2 tablespoons sherry vinegar
1 1/2 tablespoons extra virgin olive oil
2 1/2 teaspoons kosher salt
1 slice sourdough bread , about 1 ounce
micro greens , or fresh basil, optional topping
Instructions
Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.
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