This Easy Gazpacho Recipe is a traditional soup that originates from Andalusia in Spain. This refreshing soup is made with fresh tomatoes, onion, cucumbers, and seasoned with a touch of ground cumin, salt and pepper. It is served cold and is perfect way to cool down on those hot summer days.
This authentic gazpacho recipe not only tastes vibrant but it is a great way to use up all the fresh summer produce!
This makes this best gazpacho the ideal recipe for anyone who grows their own fruit and veggies and is looking for great tasting ways to use them up.
If you want something a bit sweeter try this Strawberry Mint Gazpacho.
Given the amount of fresh fruit and veggies in this soup, it is not only healthy, but packed with vitamins and nutrients.
This light and refreshing summer time soup can serve 4 people and makes a nice meal or an appetizer.
Even better it can be made in around 10 minutes then all you need to do is chill for at least 4 hours, making this a great make-ahead soup.
If you don’t have 4 hours to chill the soup you can serve it right away, but it just won’t be cold which makes it the traditional gazpacho.
My family eat soup regularly and it is something that is always on my family dinner plans.
If you like soup then try some of these great tasting vegetable based soups like this Moroccan Red Lentil Soup, Curried Butternut Squash Soup, Vegetable Soup with Cabbage, White Bean Soup, Lemon Lentil Soup, or my Lebanese Lentil Soup.
WHAT IS GAZPACHO?
An authentic gazpacho is a soup that is served cold and made with raw blended vegetables.
The soup originates from Andalusia in Spain, where it is predominantly a cold tomato soup that if often flavored with other vegetables, garlic, sherry vinegar, olive oil and seasoning.
WHY IS GAZPACHO SERVED COLD?
Gazpacho should be served cold, but not frozen. It is the perfect refreshing soup to serve on a hot day and ideal for cooling everyone down during a long, hot Mediterranean summer.
CAN YOU EAT GAZPACHO WARM?
Although traditionally served cold, there is not reason you cannot warm it up a little. Just take care not to boil the soup though, you don’t want to cook the soup or you will loose the raw freshness of the vegetables.
WHAT INGREDIENTS DO I NEED TO MAKE EASY GAZPACHO RECIPE?
TOMATOES: Always use ripe tomatoes as they have the best flavor. I use Roma tomatoes, but any tomato is fine. Just be sure to remove the seeds and only add the tomato flesh to the soup.
ONION: I use red onion as it has a lovely mild flavor, but any onion will do.
GARLIC: I love adding garlic to soups for added flavor but you can omit if you need to.
BELL PEPPERS: I used a green bell pepper but red bell peppers or any color will work.
CUCUMBER: I use English cucumber but you could use hot house, Persian or Kirby cucumbers are fine and are often what is traditionally used in Spain.
SEASONING: I season the soup with some ground cumin, sea salt and freshly cracked black pepper. Feel free to take the spices up a notch by adding cayenne red pepper, paprika or crushed red pepper.
OIL: I use extra virgin olive oil in this recipe as it has a great earthy, fruity flavor.
VINEGAR: I use sherry vinegar as that is what is traditionally used because Andalusia is famous for its sherry. You could substitute with red wine vinegar if you can’t find sherry vinegar.
FRESH HERBS: I always like to add some fresh basil or parsley to the soup. This is entirely optional and you can leave it out if you prefer. You could also use fresh rosemary, thyme or chives.
OPTIONS FOR GARNISHING EASY GAZPACHO:
Once the soup has been prepared and served into bowls, you can top with a variety of optional garnishes.
Here are some suggestions:
- Add some freshly chopped herbs like chives, basil or parsley.
- Extra crunch can be added with the addition of some croutons or a side of crostini for dipping into the soup.
- Chop some more cherry tomatoes and scatter over the top.
- Finely dice some more cucumber and scatter over the top.
- Drizzle over some extra virgin olive oil.
- Spanish ham and chopped hard-boiled eggs are traditional toppings for Spanish gazpacho.
HOW TO MAKE EASY GAZPACHO:
PREPARE THE VEGGIES. Start by placing the tomatoes, onion, garlic, green pepper, cucumber, cumin, salt, and pepper into a blender. Blend till smooth.
ADD OTHER FLAVORS. Now add in the olive oil and sherry vinegar along with the basil or parsley if you are using fresh herbs. Blend again for a further 20 to 30 seconds to ensure everything is well combined.
CHILL THE SOUP. Once blitzed to smooth, pour the gazpacho into a container and refrigerate for 4 hours or longer.
SERVE THE GAZPACHO. When ready to serve, ladle the cold soup into bowls and top with cherry tomato halves, diced cucumber and freshly chives. Alternatively, serve in a glass, over ice and drink with a straw.
HOW TO STORE EASY GAZPACHO
Once prepared this cold gazpacho soup can be stored in an airtight container in the refrigerator for up to 5 days.
This soup also freezes really well. Place in an airtight container and freeze for up to 3 months. When ready to enjoy, defrost thoroughly in the refrigerator and serve.
RECIPE HINTS & TIPS:
- Take time to taste and properly season the gazpacho, as this will make all the difference to the finished soup.
- It is really important to chill the gazpacho before serving. Not only does this get this chilled soup to the right temperature, but it also allows the flavor to meld together, resulting in a better flavored soup.
- This recipe is fast and easy to prepare, it is perfect eaten as is, but you can also strain to make sure it is smooth.
- I have used this gazpacho in a bloody mary with vodka once and it was great!
- If you like things spicy, add some freshly chopped jalapeno chili peppers or chili powder when blending the soup.
- Leftover bread is often added to a traditional gazpacho to thicken it up, so if you like your gazpacho a little thicker, blend in some bread.
OTHER RECIPES YOU MIGHT LIKE USING FRESH TOMATOES:
- 2 pounds ripe tomatoes, cored
- 1/4 cup red onion, diced
- 3 garlic cloves, minced
- 1/2 green bell pepper pepper, seeds removed, cut into 4 pieces
- 1/2 of an English cucumber, peeled and cut into 4 pieces
- 1/2 teaspoon cumin
- 1 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- Basil or Parsley for garnish, optional
- Croutons or crostini, for serving
- Cherry tomatoes, for serving, optional
- Cucumber, for serving, optional
- Chives, for serving, optional
- More olive oil for drizzling
- Place the tomatoes, onion, garlic, green pepper, cucumber, cumin, salt, and pepper in a blender.
- Blend till smooth.
- Add the olive oil and vinegar and basil or parsley if you want, then blend for another 20 to 30 seconds.
- Pour into a container and refrigerate for 4 hours or longer.
- Serve bowls of cold soup with cherry tomato halves, diced cucumber and chives. Or serve over ice and drink with a straw.
This recipe is fast and easy and is perfect eaten as is, but you can also strain it a little and use it as a drink with vodka as a bloody Mary.
If you like things spicy, add some jalapeno or chili powder for a great option.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze up to 3 months.