What You’ll Love About This Recipe
This gazpacho recipe brings a burst of fresh flavors and makes summer eating a breeze. You’ll love how quick and easy it is to prepare, leaving you more time to enjoy the sunshine. The vibrant mix of ripe tomatoes, cucumbers, and peppers creates a revitalizing, chilled soup perfect for hot days. Plus, it’s healthy and packed with nutrients, making it a guilt-free treat. Best of all, it’s so versatile—you can customize it with your favorite toppings or spice it up to suit your taste.
Recipe
Gazpacho is a invigorating chilled soup originating from the Andalusian region of Spain. Perfect for hot summer days, this versatile dish is made from fresh vegetables and is quick to prepare.
Ingredients
- 2 lbs ripe tomatoes, cored and quartered
- 1 cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, peeled and chopped
- 2 garlic cloves, peeled
- 3 cups stale rustic bread, torn into pieces
- 1/4 cup extra-virgin olive oil
- 2 tbsp sherry vinegar or red wine vinegar
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 cup cold water
Instructions
- Place the tomatoes, cucumber, bell pepper, onion, garlic, and bread in a blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Add the olive oil, vinegar, salt, and pepper. Blend again until well combined.
- Gradually add the cold water until the soup reaches your desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to chill thoroughly.
- Serve cold, garnished with diced vegetables or croutons if desired.
Notes
- For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
- Gazpacho can be stored in the refrigerator for up to 3 days.
Equipment
Blender or food processor, knife, cutting board, measuring cups and spoons.
Time
Prep time: 15 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Cuisine
Spanish
Serving
Serves 4-6
Nutrition
Gazpacho is a revitalizing cold soup packed with nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 10 g |
| Fat | 4 g |
| Sodium | 300 mg |
| Vitamin C | 60% DV |
What To Serve With It
I love pairing my gazpacho with fresh, crusty bread—it’s perfect for soaking up every last drop. Grilled veggies, like zucchini or bell peppers, add a smoky contrast that makes the meal feel extra special. Trust me, these combos turn a simple soup into something you’ll crave all summer.
Fresh Bread Options
Though gazpacho’s cool and revitalizing flavor stands on its own, pairing it with fresh bread can take the dish to the next level. I love serving it with crusty baguettes—their crisp exterior and soft inside soak up the soup perfectly. A warm, rustic sourdough also works wonders, adding a tangy contrast to the gazpacho’s sweetness. For something heartier, try ciabatta or focaccia, lightly toasted with a drizzle of olive oil. Even simple whole-grain slices bring a nutty depth. Just make sure the bread is fresh; stale bites won’t do this vibrant dish justice. Trust me, it’s a game-changer!
Grilled Vegetable Pairings
When you’re craving something smoky and charred to balance gazpacho’s bright freshness, grilled veggies are the way to go. I love tossing zucchini, bell peppers, and eggplant with olive oil, salt, and a pinch of smoked paprika before throwing them on the grill. The caramelized edges add depth, while the tender insides keep things light. Don’t forget asparagus—it’s a game-changer with its crisp bite. A drizzle of balsamic glaze ties it all together. Trust me, the contrast between cool gazpacho and warm, smoky veggies is magic. It’s my go-to summer combo, and once you try it, it’ll be yours too.
