Have you ever longed for a cooling bowl of vibrant tomato soup on a scorching summer day? This gazpacho recipe brings the flavors of Andalusia to your table, blending ripe tomatoes, crisp cucumbers, and sweet bell peppers into a chilled, velvety puree that’s as hydrating as it is delicious. Unlike hot soups, this cold Spanish staple requires no cooking—just a quick blitz in the blender and a brief chill in the refrigerator. Ready in under 20 minutes, it’s the perfect make-ahead starter or light meal that captures peak-season produce and packs a nutritional punch. Whether you’re hosting an al fresco dinner or need a low-effort, high-flavor lunch, this gazpacho recipe will become your go-to summer cooler.
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Substitution Ideas |
|---|---|---|---|
| Ripe tomatoes, cored | 6 cups (about 6–8 medium) | Juicy base; natural sweetness and acidity | Roasted tomatoes (peeled) |
| English cucumber, peeled & chopped | 1 large (about 1½ cups) | Cool vegetal note; adds body and hydration | Zucchini (blanched & cooled) |
| Red bell pepper, seeded & chopped | 1 cup (1 medium) | Sweet color and peppery flavor | Yellow or orange bell pepper |
| Red onion, roughly chopped | ¼ cup (about ½ small onion) | Sharp aromatic backbone | Shallot |
| Garlic clove, minced | 1–2 cloves | Pungent depth | Garlic powder (¼ tsp) |
| Extra-virgin olive oil | ½ cup (120 ml) | Silky texture; rounds out acidity | Avocado oil |
| Sherry vinegar | 2 Tbsp | Bright acidity; classic Andalusian touch | Red wine vinegar + pinch of sugar |
| Sea salt | 1 tsp | Enhances all flavors | Kosher salt |
| Freshly ground black pepper | To taste | Gentle heat | White pepper |
| Cold water or tomato juice | ½–1 cup (120–240 ml) | Adjusts consistency | Ice cubes (blended in) |
| Fresh basil or parsley | For garnish | Herbaceous freshness | Mint or cilantro |
Timing
Prep & Blend: 15 minutes
Chill: 1 hour (minimum)
Total: Approximately 1 hour 15 minutes—mostly inactive time
Step-by-Step Instructions
Step 1: Prep the vegetables
Wash all produce thoroughly. Core the tomatoes and roughly chop them. Peel and chop the cucumber, remove seeds and stems from the bell pepper, and roughly chop the red onion.
Step 2: Blend in batches
Working in two batches if necessary, combine tomatoes, cucumber, bell pepper, onion, and garlic in a high-speed blender. Pulse to break down the vegetables, then blend on high until smooth, stopping to scrape down the sides.
Step 3: Emulsify with olive oil
With the blender running on low, slowly stream in the olive oil. This technique emulsifies the oil into the soup, creating a silky mouthfeel without separation.
Step 4: Season and adjust
Pour the blended soup into a large bowl. Stir in sherry vinegar, salt, and pepper. Add ½ cup cold water or tomato juice to reach your desired consistency. Taste and adjust seasoning—add more vinegar for brightness or oil for richness.
Step 5: Chill thoroughly
Cover the bowl tightly and refrigerate for at least 1 hour. Chilling not only cools the soup but also allows the flavors to meld, resulting in a more harmonious, vibrant gazpacho.
Step 6: Garnish and serve
Ladle the cold soup into bowls or glasses. Drizzle a little extra virgin olive oil on top, add a small dice of cucumber or bell pepper for texture, and garnish with a fresh basil leaf or parsley sprig. Serve immediately while it’s icy cold.
Nutritional Information (per 1-cup serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 110 kcal | 6% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 1 g | 5% |
| Sodium | 340 mg | 15% |
| Carbohydrates | 10 g | 3% |
| Dietary Fiber | 2 g | 8% |
| Sugars | 6 g | — |
| Protein | 2 g | 4% |
| Vitamin C | 45 mg | 50% |
| Vitamin A | 1200 IU | 24% |
*Percent Daily Values based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
- Lower fat: Reduce olive oil to ¼ cup and add ¼ cup cold water or tomato juice to maintain volume.
- Boost protein: Stir in 2 Tbsp plain Greek yogurt or plant-based yogurt at the end for creaminess and extra protein.
- Increase fiber: Add ½ cup cooked white beans or chickpeas into the blender stage for more satiety.
- Herbal twist: Infuse with fresh mint or cilantro instead of basil for an alternative flavor profile.
- Detox variation: Use apple cider vinegar in place of sherry vinegar and add a slice of peeled ginger for digestive benefits.
Serving Suggestions
- Classic tapas pairing: Serve alongside crusty baguette slices rubbed with garlic and drizzled with olive oil.
- Gazpacho bar: Offer a variety of garnishes—diced avocado, chopped hard-boiled egg, croutons, and finely chopped Serrano pepper—for DIY customization.
- Salad complement: Accompany with a simple mixed-greens salad dressed in lemon vinaigrette for a light summer supper.
- Seafood accent: Top each bowl with a grilled shrimp or seared scallop for an elegant appetizer.
- Brunch option: Serve small shooter glasses of gazpacho with a side of Spanish tortilla (potato omelet) for a Mediterranean brunch theme.
Common Mistakes to Avoid
- Blending hot ingredients: Always use chilled or room-temperature produce to avoid over-heating and losing freshness.
- Skipping the chill: Inadequately chilled gazpacho tastes muted; full refrigeration is key for flavor melding and proper temperature.
- Over-salted: Add salt gradually and taste after chilling, as flavors concentrate when cold.
- Undermixed oil: Pour olive oil slowly into blending vortex to ensure proper emulsion; adding it all at once leads to separation.
- Ignoring garnish: A simple garnish adds texture and visual appeal—don’t skip the diced veg and herb sprig.
Storing Tips for the Recipe
- Refrigeration: Store leftovers in a sealed container for up to 3 days. Stir before serving, as separation may occur.
- Freezing: Not recommended—freezing and thawing raw vegetables can alter texture and water content.
- Make-ahead: Blend and season gazpacho up to 24 hours in advance; garnish just before serving for best presentation.
Ready to Chill Out with This Refreshing Soup?
This gazpacho recipe proves that capturing peak-season produce doesn’t require hours in the kitchen. With minimal hands-on time and a blender, you can enjoy a bright, hydrating soup that’s perfect for hot days or light meals year-round. Gather your tomatoes and vegetables, whirl them into a silky puree, and let the fridge work its magic. Once your first bowl is cold and adorned with colorful garnishes, share your feedback below, rate the recipe, and subscribe for more globally inspired, data-driven culinary delights!
FAQs
Can I use canned tomatoes?
Yes—substitute two 14-oz cans of whole peeled tomatoes (drained) plus ½ cup water; taste and adjust vinegar and seasoning.
How do I make the soup extra smooth?
Strain the blended mixture through a fine-mesh sieve or chinois for an ultra-velvety finish before chilling.
Is gazpacho gluten-free?
Naturally yes—as long as you use gluten-free bread or croutons for garnishing.
Can I double the recipe?
Absolutely—blend in batches if needed and refrigerate in a large covered container; flavors may intensify overnight.
What else can I add for crunch?
Try chopped radishes, slivered almonds, or toasted pumpkin seeds as unique garnish options.
Enjoy your vibrant bowl of Spanish gazpacho—a true taste of summer in every spoonful!
