Make a delicious and nutritious bowl of Gazpacho soup using fresh vegetables, a blender, and a few minutes only. This refreshing Spanish cold soup is best enjoyed with a slice of bread on the side as a cooling respite on a warm day! Naturally vegan and gluten-free.
Gazpacho is usually served with a slice of crusty bread, but can also be paired with a grilled cheese sandwich, creamy tuna pasta salad, or a simple cabbage pie.
🛒Ingredients for Gazpacho Soup
- Roma tomatoes - the star of the show! The pureed tomatoes make the base of the soup giving it a sweet and tangy taste. Aside from Roma, you can also use San Marzano, heirloom, or garden-fresh tomatoes. Look for those that are firm but yield slightly to gentle pressure and have a rich, deep color.
- Cucumber - provides a crisp and refreshing element to the mix. I recommend using English, Japanese, or Persian varieties because they have thin skin, which will result in a smoother soup. If you do not have these, you can simply peel them before blitzing.
- Green bell pepper - this is traditionally used to make gazpacho, but feel free to use red bell peppers if you like to give it a sweeter undertone. Either of the two works!
- Red onion - I like using red or purple onions because they have a milder and sweeter taste compared to yellow or white onions. This will ensure that the flavors of the tomatoes shine through.
- Garlic cloves - I added just enough to give the soup a lovely savory and garlicky tinge! Of you want to give it a deeper flavor use roasted garlic.
- Red wine vinegar - its acidic nature is the perfect balance to the sweetness of the tomatoes. You can also use sherry vinegar as an alternative.
- Olive oil - gives the gazpacho a rich and silky texture!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Classic Gazpacho
Puree the tomatoes. Place chopped tomato into a blender. Pulse a few times until you get a smooth puree.
Sieve the tomato puree. Arrange a large colander over a large bowl and pour tomato puree through.
The idea is to get rid of the tomato peel.
Then, place tomato pulp into another bowl.
Blitz with the rest of the ingredients. Place the rest of the ingredients into the blender and pulse until smooth.
Then, pour it through the colander to separate the pulp from the peel.
Discard the peel, and mix the vegetable juice with the tomato pulp.
Chill. Refrigerate the gazpacho for at least an hour before serving.
📋Tips
- Make sure to use ripe, flavorful tomatoes. This will make or break the quality of the soup. Overripe tomatoes will make the soup overly sweet and watery while underripe tomatoes will result in a tangier and dense soup.
- Blitz the vegetables according to your preferred consistency. Use low speed if you like a chunkier soup and high speed for a smoother blend.
- Let the soup rest. Chill in the fridge for at least an hour to overnight to allow the flavors to meld and deepen.
- Check for consistency. Add a splash of water and a bit more oil if the soup is too thick. If it is on the thin side, add more tomato puree.
- Season carefully. Add the vinegar, salt, and pepper cautiously. You can add more later if needed.
- Is it normal to separate when chilled? Yes, because the vegetables used are water-rich, separation is normal. All you need to do is give it a good stir before serving.
- What other vegetables can I use to make Gazpacho? You can try using celery, carrots, zucchini, tomatillos, avocado and cilantro.
Gazpacho too thick? The tomatoes you used may have less liquid content. If this is the case, you can just add a small amount of water and oil to get the perfect consistency.
Storing Leftover Gazpacho
- 🍱To Store. Make sure to place the lid on or cover the container with plastic wrap to keep it fresh and prevent any odors from affecting the soup. Make sure to consume within 48 hours. Give it a good stir and check for consistency before serving.
- 🥶Freezing. You can keep it frozen for up to 3 months. However, it is important to remember that freezing will affect the texture of the soup upon thawing.
👪How To Serve Gazpacho
- Gazpacho should be served cold. Garnish the soup with more olive oil, chopped veggies, and fresh herbs, and add a slice of bread or grilled sandwich to the side before serving. It is also great with cheese boards and tapas.
- It also goes well with seafood like garlic butter shrimp and baked pesto chicken for those with bigger appetite.
📖Recipe
Gazpacho Soup Recipe
Make a delicious and nutritious bowl of Gazpacho soup using fresh vegetables, a blender, and a few minutes only. This refreshing Spanish cold soup is best enjoyed with a slice of bread on the side as a cooling respite on a warm day! Naturally vegan and gluten-free.
Ingredients
- 2 pounds ripped Roma tomatoes, roughly chopped
- 1 English cucumber, chopped into half-moon slices
- 1 green bell pepper, roughly chopped
- ¼ red onion, sliced
- 2 garlic cloves, peeled
- 3 tablespoon red wine vinegar
- ⅓ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Puree the tomatoes. Place chopped tomato into a blender. Pulse a few times until you get a smooth puree.
- Sieve the tomato puree. Arrange a large colander over a large bowl and pour tomato puree through. The idea is to get rid of the tomato peel. Then, place tomato pulp into another bowl.
- Blitz with the rest of the ingredients. Place the rest of the ingredients into the blender and pulse until smooth. Then, pour it through the colander to separate the pulp from the peel. Discard the peel, and mix the vegetable juice with the tomato pulp.
- Chill. Refrigerate the gazpacho for at least an hour before serving.
Notes
- Gazpacho should be served cold. Add a slice of bread, chopped tomato, and fresh herbs.
- Store in an airtight container for up to 48hs in the fridge.
- To Store. Make sure to place the lid on or cover the container with plastic wrap to keep it fresh and prevent any odors from affecting the soup. Make sure to consume within 48 hours. Give it a good stir and check for consistency before serving.
- Freezing. You can keep it frozen for up to 3 months. However, it is important to remember that freezing will affect the texture of the soup upon thawing.
Nutrition
Calories: 213kcalCarbohydrates: 11gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 595mgPotassium: 612mgFiber: 3gSugar: 7gVitamin A: 2000IUVitamin C: 56mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!
Rita
This gazpacho is a refreshing and flavorful entry dish. Made in just a few steps, you'll be able to enjoy this cold soup, made with raw ingredients. Serve it with a fresh slice of bread, and everyone will love it!