When tomatoes are in season, gazpacho is a must! I could eat this refreshing, healthy soup every day. Gather the juiciest ripe tomatoes you can find, and your blender, and you are well on your way to making a gorgeous meal in just seconds.
I love how gazpacho looks (and sounds) so special – especially when garnished with olive oil, flaky salt, croutons, and fresh herbs – but is actually so simple and quick to prepare. This is the perfect dish for entertaining, packing for lunch, or when it is just too hot to cook.
Why You’ll Love Gazpacho?
If you’re not familiar with gazpacho, it is essentially a summer tomato salad in soup form, served chilled or room temp. Gazpacho originated in beautiful Spain and Portugal, where it is often made with a bit of stale bread to thicken the soup and sherry vinegar for tartness. Gazpacho began as a humble shepherd’s food, requiring few ingredients, and only using tomatoes for freshness.
In modern recipes, it’s common to see more vegetables added, such as onion, cucumber, herbs, and more. Salmorejo is another similar dish from Southern Spain, which is a bit thicker since it relies heavily on stale bread and tomatoes, usually with no other fresh vegetables.
Variations and Substitutions for Gazpacho:
A few of the optional ingredients in my version include jalapeño, which you may want to omit if you don’t like spice. You may use a stale piece of bread which adds optional thickness to the soup or sherry vinegar that is traditional but can be substituted with red wine vinegar. Ground cumin would be a lovely addition, but personal flavor preference.
- sweet peppers instead of jalapeños
- red wine vinegar instead of sherry vinegar
- ground cumin or spices to taste
Best served with
- One of our favorite sides to go with this is my cheesy pull-apart garlic bread.
- My No Knead Peasant Bread would be the perfect compliment to this dish.
- If you’re in the mood for the easiest Focaccia, this recipe is a no brainer.
- For anyone that’s gluten-free, you can take a look at my gluten-free bread here.
Common Questions
This recipe will last you for a few days although it’s best served chilled the same day.
Yes you can but you will have a smoother consistency with a blender.
Gazpacho
Equipment
- blender
Ingredients
- 5 Roma tomatoes halved (about 1 1/2 pounds)
- 1-2 Cubanelle peppers core and seeds removed
- ¼ English cucumber peeled (about 1/2 pound)
- ¼ red onion sliced
- 1 clove garlic
- 1 jalapeño optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- ½ cup cold filtered water (optional, see note)
- salt to taste
- 1 slice baguette ideally stale (optional)
Optional Toppings:
- olive oil, croutons, basil
Instructions
- Add the tomatoes, peppers, cucumber, onion, garlic, jalapeño (if using), olive oil, and vinegar to a blender. Season with salt. Blend on medium-high speed for 1 to 2 minutes, until smooth.
- NOTE: If the Gazpacho is too thick, you can add 1/2 cup of cold filtered water to thin it out.
- Optionally, once the veggies are blended, add a piece of bread in the gazpacho, let it soak for 1 minute and proceed to blend again. Check for seasoning.
- Pour this mixture over a sieve for a smooth consistency and chill.
- Serve with a drizzle of olive oil on top, fresh basil, and croutons or a fresh piece of sourdough on the side. Enjoy!
