Gazpacho is a chilled Spanish soup that bursts with fresh, vibrant flavors, making it perfect for hot summer days, light meals, or elegant appetizers. Quick to prepare with simple, wholesome ingredients, this classic dish delivers a satisfying balance of tanginess, richness, and refreshing coolness in every spoonful.
Ingredients Breakdown
The foundation of gazpacho lies in ripe Roma tomatoes, which provide a deep, rich flavor and natural sweetness. Green bell pepper adds a subtle crunch and mild sweetness, while cucumber enhances the smooth texture with a refreshing, cooling effect. Red onion introduces a gentle sharpness, complemented by garlic, which deepens the overall taste. Olive oil enriches the soup, giving it a velvety consistency, while sherry vinegar brings the necessary tanginess to balance the flavors. Seasonings like fine sea salt, black pepper, and cumin add depth and warmth, while a thick slice of soaked white bread helps create a creamy, smooth consistency without overwhelming the fresh flavors of the vegetables.
Step-by-Step Preparation Guide
Blending the ingredients ensures a well-balanced consistency, whether you prefer a silky-smooth texture or a rustic, chunky finish. Adjust the seasoning carefully, fine-tuning the balance of salt, vinegar, and spices for a perfect flavor profile. Chilling the soup for several hours allows the flavors to meld, deepening its taste and enhancing its refreshing quality. Garnishing with homemade croutons, fresh herbs, or a drizzle of olive oil adds texture and visual appeal.
Recipe Tips
Use the ripest tomatoes for the best balance of sweetness and acidity.
To prevent bitterness, remove the seeds from cucumbers and avoid using too much onion.
Make gazpacho ahead of time for a richer flavor; chilling overnight enhances the taste.
Adjust the consistency by thinning with cold water or thickening with more bread.
What to Serve With This Recipe
Gazpacho pairs beautifully with crusty bread, garlic toast, or a side of olives. For a more substantial meal, serve it alongside grilled shrimp, seared scallops, or thinly sliced prosciutto. Refreshing beverage pairings include white wine, sangria, or sparkling water infused with citrus.
Customization Ideas
Swap sherry vinegar with balsamic or red wine vinegar for a different flavor profile.
Add extra vegetables like carrots or celery for added depth.
Spice it up with jalapeño or smoked paprika for a bolder kick.
Frequently Asked Questions
Can I make gazpacho without bread?
Yes, but the texture will be thinner; adjust by adding more tomatoes.
How long does gazpacho last in the fridge?
Store in an airtight container for up to four days.
Can I freeze gazpacho for later?
Yes, though it may slightly alter the texture; stir well after thawing.
What’s the best way to serve gazpacho for a crowd?
Offer a topping bar with croutons, diced vegetables, and herbs for a customizable experience.
This classic gazpacho recipe is a must-try for any season, offering a refreshing and flavorful dish that’s easy to customize. Whether enjoyed as a light appetizer or paired with heartier sides, it’s a go-to recipe that’s simple, delicious, and endlessly adaptable!
Ingredients
2 pounds ripe Roma tomatoes, halved and cored
1 medium green bell pepper, cored and deseeded
1 small cucumber (½ lb), peeled and seeds removed
½ small red onion, peeled and roughly chopped
2 small garlic cloves (or 1 large), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 thick slice of white bread, crust removed and soaked
Optional garnishes: Homemade croutons, chopped fresh herbs, a drizzle of olive oil, or finely chopped leftover gazpacho ingredients
Instructions
Purée
Place the tomatoes, bell pepper, cucumber, red onion, and garlic in a blender or food processor. Add the soaked bread, olive oil, sherry vinegar, sea salt, black pepper, and cumin. Blend for about 1 minute or until the soup achieves a smooth and creamy consistency. Adjust the texture based on personal preference by blending longer for a silkier soup or pulsing for a chunkier finish.
Season
Taste the gazpacho and adjust the seasoning as needed. Add extra salt, black pepper, or cumin to enhance the flavor to your liking.
Chill
Transfer the blended mixture to an airtight container and refrigerate for at least 3 to 4 hours, allowing the flavors to deepen and meld together.
Serve
Once thoroughly chilled, pour the gazpacho into bowls or glasses. Garnish with homemade croutons, fresh herbs, a light drizzle of olive oil, or a sprinkle of finely chopped gazpacho ingredients for added texture. Serve cold and enjoy!
Gazpacho Recipe
Ingredients
- 2 pounds ripe Roma tomatoes halved and cored
- 1 medium green bell pepper cored and deseeded
- 1 small cucumber ½ lb, peeled and seeds removed
- ½ small red onion peeled and roughly chopped
- 2 small garlic cloves or 1 large, peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 1 thick slice of white bread crust removed and soaked
- Optional garnishes: Homemade croutons chopped fresh herbs, a drizzle of olive oil, or finely chopped leftover gazpacho ingredients
Instructions
Purée
- Place the tomatoes, bell pepper, cucumber, red onion, and garlic in a blender or food processor. Add the soaked bread, olive oil, sherry vinegar, sea salt, black pepper, and cumin. Blend for about 1 minute or until the soup achieves a smooth and creamy consistency. Adjust the texture based on personal preference by blending longer for a silkier soup or pulsing for a chunkier finish.
Season
- Taste the gazpacho and adjust the seasoning as needed. Add extra salt, black pepper, or cumin to enhance the flavor to your liking.
Chill
- Transfer the blended mixture to an airtight container and refrigerate for at least 3 to 4 hours, allowing the flavors to deepen and meld together.
Serve
- Once thoroughly chilled, pour the gazpacho into bowls or glasses. Garnish with homemade croutons, fresh herbs, a light drizzle of olive oil, or a sprinkle of finely chopped gazpacho ingredients for added texture. Serve cold and enjoy!
Notes
- Tomatoes: Remove the seeds and tough white cores for a smoother texture. Simply scoop them out before blending.
- Cucumber: Half of an English cucumber works well and doesn’t need to be seeded.
- Bread: A baguette is a great choice. To soak it, briefly run it under water, squeeze out the excess moisture, and add it to the blender or food processor.
- Storage Instructions: Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for longer storage.
