Gazpacho Recipe

Introduction

Gazpacho is a refreshing Spanish cold soup perfect for warm days. Made with ripe tomatoes and crisp vegetables, it’s light, flavorful, and easy to prepare ahead of time.

Ingredients

• 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
• 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
• 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
• 2 garlic cloves, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup extra virgin olive oil, plus extra for serving
• 1 1/2 tbsp sherry vinegar (substitute white wine or champagne vinegar)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper
• Crusty bread, for serving
• Cucumber, cut into small cubes (optional garnish)

Instructions

1. Step 1: Toss all the gazpacho ingredients together in a large bowl. Cover and set aside to marinate, preferably for 12 to 24 hours, or at least 3 hours to allow the flavors to meld.
2. Step 2: Transfer everything into a blender and blitz on high until smooth. Alternatively, use a tall jug with a hand blender. For an extra smooth texture, pass the mixture through a fine mesh strainer or food mill and discard the solids.
3. Step 3: Pour the soup into a bowl and let it rest for 15 minutes to let the bubbles subside. Stir gently before serving.
4. Step 4: Garnish with diced cucumber, if desired, and drizzle with a little extra virgin olive oil. Serve chilled with crusty bread on the side.

Tips & Variations

• Use very ripe tomatoes for the best flavor. If you prefer a chunkier texture, blend less or skip straining the soup.
• Adjust the vinegar level to taste for a more or less tangy soup.
• Add a splash of cold water if the soup is too thick after blending.
• For a spicy kick, add a pinch of cayenne pepper or a small diced jalapeño while marinating.

Storage

Store gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving as ingredients may separate. It’s best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gazpacho without a blender?

While a blender is recommended for a smooth texture, you can finely chop all ingredients by hand and mix well for a chunky gazpacho variation.

What can I use if I don’t have sherry vinegar?

You can substitute sherry vinegar with white wine vinegar or champagne vinegar for a similar acidity and flavor profile.

Gazpacho Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

A refreshing and vibrant Spanish Gazpacho made with ripe tomatoes, cucumbers, red bell pepper, garlic, and red onion, blended to a smooth consistency and marinated to develop deep flavors. Served chilled with a drizzle of olive oil and crusty bread, this classic cold soup is perfect for hot days and a healthy, light meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes (including minimum marination time)
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: Spanish
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
• 1 cucumber (20cm/8″ long), peeled and diced into 1cm / 1/2″ cubes
• 1 red capsicum/bell pepper, cut into 1.5 cm / 1/2″ cubes
• 2 garlic cloves, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup extra virgin olive oil, plus extra for serving
• 1 1/2 tbsp sherry vinegar (substitute white wine or champagne vinegar)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper

For Serving

• Crusty bread
• Cucumber, cut into small cubes (optional garnish)

Instructions

1. Marinate: Toss all the gazpacho ingredients together in a large bowl. Cover the bowl and set aside to marinate, preferably for 12 to 24 hours to allow the flavors to meld, or at least 3 hours if short on time.
2. Blitz: Transfer the marinated mixture into a blender and blend on high speed until completely smooth. Alternatively, you can use a tall jug with a hand blender. For a silky smooth texture, strain the blended soup through a fine mesh strainer or food mill and discard any solids.
3. Serve: Pour the gazpacho into a serving bowl and let it rest for 15 minutes to allow any bubbles to dissipate. Stir gently to mix before ladling into individual bowls.
4. Garnish: Top each serving with diced cucumber, if desired, and drizzle a little extra virgin olive oil over the soup. Serve chilled alongside crusty bread for dipping.

Notes

• Note 1: Finely dicing the red onion ensures it blends well and distributes flavor evenly without overpowering the soup.
• Note 2: Straining the soup is optional but recommended for a perfectly smooth texture.
• Note 3: The longer marinating time significantly enhances the flavor, letting all ingredients meld together beautifully.

Keywords: gazpacho, cold soup, tomato soup, Spanish recipe, summer soup, healthy soup, vegan soup, chilled soup