Gazpacho is a refreshing cold soup perfect for hot days! Made with ripe tomatoes, cucumbers, bell peppers, and a splash of olive oil, it’s colorful and healthy.
This soup is like summer in a bowl! I love serving it with crunchy bread on the side. Plus, it’s so easy to make—just blend, chill, and enjoy! 😊
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star of this dish! If they’re out of season, consider using canned tomatoes. They can still provide the rich flavor. I recommend San Marzano tomatoes for their sweetness.
Cucumber: For the best flavor, use a English cucumber as it’s less bitter. If you’re avoiding cucumbers altogether, zucchini can be a good substitute.
Red Bell Pepper: Red bell peppers are sweet and bright but feel free to use yellow or orange peppers for a similar taste. If you prefer less sweetness, go for green bell peppers.
Red Onion: This gives a nice kick. If it’s too sharp for your taste, you can use yellow onion or even green onions for a milder flavor.
Red Wine Vinegar: This adds acidity. If you have balsamic or white wine vinegar on hand, they can work well too. For a lighter taste, try lemon juice.
How Can You Get the Perfect Texture for Gazpacho?
Getting the right texture in gazpacho is key for a deliciously refreshing soup. The balance between smoothness and chunkiness makes a difference!
- Start blending your base ingredients until smooth, then pulse in the olive oil, vinegar, and water. This helps incorporate air for a lighter feel.
- After blending, leave some chunks of veggies for texture. Just give a few quick pulses—this keeps things interesting!
- Chill the gazpacho for at least 2 hours. This not only helps the flavors meld but also helps the soup to thicken slightly.
How to Make Delicious Gazpacho
Ingredients You’ll Need:
For the Main Soup:
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped (reserve some diced for garnish)
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 cup cold water (adjust as needed for consistency)
For Garnish:
- Cherry tomatoes, halved
- Fresh basil leaves
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This refreshing gazpacho takes about 15-20 minutes to prepare, with an additional 2 hours needed to chill in the refrigerator. Total time before you can enjoy it is roughly 2 hours and 20 minutes!
Step-by-Step Instructions:
1. Blend the Base Ingredients:
Start by placing the roughly chopped tomatoes, cucumber, red bell pepper, red onion, and garlic cloves into a blender or food processor. Pulse the mixture until smooth but try to maintain a bit of texture for a delightful bite.
2. Add Olive Oil and Vinegar:
Next, add the extra virgin olive oil, red wine vinegar, salt, black pepper, and cold water. Blend again until everything is well combined. If you like your gazpacho a bit thinner, feel free to add more cold water for your preferred consistency.
3. Adjust the Seasoning:
Take a moment to taste your gazpacho. Adjust the seasoning with more salt or pepper if you feel it’s necessary. It should be bursting with flavor!
4. Chill the Soup:
Transfer the gazpacho to a bowl or pitcher. Cover it and chill in the refrigerator for at least 2 hours. This resting time allows all the lovely flavors to meld together for a better taste.
5. Serve with Style:
When you’re ready to serve, ladle the chilled gazpacho into bowls. Garnish each bowl with the reserved diced cucumber, halved cherry tomatoes, and a few fresh basil leaves. You can also drizzle a little olive oil on top for extra richness.
6. Add a Zing:
For a refreshing citrus touch, serve lime wedges on the side. Squeeze a bit of lime juice into your soup for an extra zing!
Enjoy your delicious homemade gazpacho! It’s the perfect dish to cool down on a hot day! 🍅🥒🌿
Can I Use Canned Tomatoes for This Recipe?
Absolutely! Canned tomatoes can save time and still provide great flavor. Look for high-quality canned tomatoes like San Marzano for the best results. Just drain them before blending to avoid excess liquid.
How Long Can I Store Leftover Gazpacho?
You can store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the ingredients may settle out.
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to add other vegetables like carrots, celery, or even avocados for a different flavor profile. Just keep in mind that it may change the overall taste and color.
What’s the Best Way to Serve Gazpacho?
Gazpacho is best served chilled! Consider serving it in bowls topped with fresh herbs, diced vegetables, and a drizzle of olive oil for a lovely presentation. It pairs well with crusty bread on the side for a delightful texture contrast.
