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.
Traditional Gazpacho Recipe
This gazpacho recipe is a chilled Spanish soup made by blending fresh raw heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. Like my cold cucumber soup, it’s truly one of my favorite celebrations of summer’s best ingredients! Blended until smooth and chilled before serving, the result is a refreshing, vibrant cold soup. I like to top my gazpacho with more diced cucumbers and peppers, microgreens or fresh basil, and a drizzle of olive oil. For more recipes using ripe summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad, or this Tuscan Panzanella Salad.
Why I Love Gazpacho In the Summer
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.
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.
- 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
Salad ideas
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
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.
Yes, gazpacho is eaten cold. There’s no need to warm it.
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.
Gazpacho Recipe
Equipment
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.