Gazpacho is a refreshing cold soup made with fresh vegetables like tomatoes, cucumbers, and bell peppers. Perfect for hot days, it’s light and loaded with flavor!
It’s like summer in a bowl! I love serving it with a sprinkle of croutons on top for that extra crunch. It’s so easy to whip up and even better chilled!
Key Ingredients & Substitutions
Tomatoes: Ripe, juicy tomatoes are key for a flavorful gazpacho. If fresh tomatoes aren’t an option, you could use canned tomatoes. Just make sure they’re high-quality for the best taste.
Cucumber: Standard cucumbers work well, but if you want a sweeter flavor, you can use European cucumbers instead. If you’re in a pinch, zucchini can also work!
Red Bell Pepper: This adds sweetness and color! You can substitute with yellow or orange bell peppers. If you want a bit of spice, consider using a jalapeño instead, but remember to remove the seeds!
Red Onion: While red onion gives a nice bite, sweet onion or shallots can be milder substitutes. If you prefer a less intense flavor, soak the chopped onion in cold water for about 10 minutes and then drain.
Olive Oil: High-quality extra virgin olive oil enhances flavor. If you don’t have it, you can use avocado oil for a similarly rich taste.
What’s the Best Way to Blend and Chill Gazpacho?
Blending gazpacho requires some care to get the texture just right. Here’s how to do it smoothly:
- Start with the chunkier ingredients: Blend tomatoes, cucumber, bell pepper, onion, and garlic until smooth.
- Add vinegar and olive oil gradually to allow the flavors to blend well.
- If you’d like a thinner soup, gradually mix in tomato juice until you reach the desired consistency.
- Always taste and adjust seasoning before chilling; flavors tend to mellow in the fridge.
For chilling, cover your bowl or transfer to an airtight container and let it sit in the fridge for at least 2 hours. Letting it chill overnight will help deepen the flavors.
Finally, when serving, don’t forget the croutons! They add a delightful crunch that enhances the smoothness of the soup.
How to Make Gazpacho
Ingredients You’ll Need:
- 6 large ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled and roughly chopped (reserve some diced for garnish)
- 1 red bell pepper, seeded and roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1 cup tomato juice (optional, for thinner consistency)
- Salt and freshly ground black pepper to taste
- 1 cup good quality rustic bread, crust removed and cut into cubes (for croutons)
- Fresh basil or parsley leaves, for garnish
- Cherry tomatoes, halved, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, plus at least 2 hours to chill in the fridge (or overnight for best flavor). It’s super quick to make and perfect for those hot summer days!
Step-by-Step Instructions:
1. Blend the Base:
In a blender or food processor, combine the roughly chopped tomatoes, cucumber (save a bit for the garnish), red bell pepper, red onion, and minced garlic. Blend until everything is smooth and well mixed. This will be the flavorful base of your gazpacho!
2. Add Flavor Enhancers:
Next, pour in the red wine vinegar and olive oil. If you prefer a thinner soup, add the tomato juice as well. Blend again until everything is nicely combined and creamy.
3. Season It Right:
Taste your gazpacho! Add salt and freshly ground black pepper as needed. Blend a final time to mix in the seasoning perfectly.
4. Chill It Out:
Transfer the mixture into a bowl or container, cover it up, and pop it in the fridge. Let it chill for at least 2 hours (or overnight), so the flavors develop and the soup gets nice and cold.
5. Crouton Time:
While your gazpacho is chilling, make some croutons! Heat a splash of olive oil in a pan over medium heat. Toss in the bread cubes and toast them for about 5-7 minutes, or until they’re golden and crispy. Let them cool off.
6. Final Touches:
Before serving, take the gazpacho out of the fridge and give it a stir. Taste it again and adjust the seasoning if needed.
7. Serve and Garnish:
Ladle the chilled gazpacho into bowls. Top each serving with the reserved diced cucumber, halved cherry tomatoes, croutons, and sprinkle some fresh basil or parsley leaves for a bright touch!
8. Enjoy:
Finally, drizzle a little extra olive oil on top for that extra flavor boost! Serve the gazpacho chilled and enjoy every refreshing bite of this summery dish!
Bon appétit!
Can I Use Other Vegetables in Gazpacho?
Absolutely! Feel free to incorporate other veggies like celery, green bell pepper, or even avocados for a creamier texture. Just remember that the balance of flavors is key, so add sparingly and taste as you go!
How Long Will Gazpacho Last in the Fridge?
Gazpacho can be stored in an airtight container in the fridge for up to 3 days. The flavors may intensify over time, so it can be even better the next day!
Can I Make Gazpacho Vegan?
Yes, this recipe is already vegan! Just ensure that your bread for croutons does not contain any dairy or eggs if you need it to be completely plant-based.
What to Serve with Gazpacho?
Gazpacho pairs beautifully with a variety of dishes. Serve it as a starter alongside crusty bread, or pair it with a light salad for a refreshing summer meal.
